Step 1

Heat the cxream until hot to make it easier to mix with the sugar syrup. Set aside.

Step 2

Place the water, sugar, and corn syrup in a 2 quart saucepan.

Step 3

Stir over heat until the sugar is dissolved completely. Bring to a boil. Cover the pan with a tight fitting lid for 3 minutes. Alternatively, brush the sides down with a pastry brush dipped in cold water.

Step 4

Boil without stirring until the mixture becomes a medium golden color.

Step 5

Off heat, immediately add the butter to the saucepan and stiruntil it is melted.

Step 6

Pour the cream inn all at once and stir. If some of the cram lumps up, don't sorry. The next step will melt it.

Step 7

Clip a thermoeter onto the side of the pan if possible. Otherwise, have one on standby.

Step 8

Return to medium high heat and bring to a hard boil.

Step 9

Cook to 230°F. Cool in the pan.

Step 10

When cool, stir in the rice krispies and set aside.

Step 11

For both methods Preheat the oven to 350°F. Line a 9x9" square pan with parchment paper, leaving the excess extend over the sides to make a sling.

Step 12

The butter needs to be refrigerator cold. Cut it into small pieces.

Step 13

Place the flour in the bowl of a processor and pulse a couple of times to mix it.

Step 14

Add the cold, cut up butter and process until the butter is indistinguishable.

Step 15

Add the sugar and process until thoroughly mixed. It need not ball up as long as it is in large pieces and mixed.

Step 16

For this method the butter needs to be softened.

Step 17

Cream the butter and sugar in the bowl of a mixer. Beat until light. Add the flour and mix until combined.

Step 18

Pour the crust into the prepared pan and press it out evenly over the bottom. Bake for 25 to 30 minutes until golden brown. Cool in pan.

Step 19

Pour the caramel over the crust and set aside. If the caramel has set up too much, microwave it briefly just to soften it enough to spread.

Step 20

Combine the cream, honey, butter and cayenne in a small saucepan. Heat until steamy but to not boil.

Step 21

Remove from the heat and submerge the chocolate under the liquid. Let it sit for about 5 minutes. Stir it gently to combine so air bubbles don't form. Do not whisk as they creates air bubbles.

Step 22

Pour the ganache over the caramel layer. Let it set up at room temperature or refrigerate for a few minutes to speed things along.

Step 23

After the ganache is set, release the ganache from the pan on the two sides without the parchment paper using a small straight metal spatula. Lift the bars from the pan using the extended parchment paper. Sprinkle lightly with flaked sea salt.

Step 24

Cut as desired. I cut 6 across and 3 down for 18 bars.

Step 25

The bars can be held at room temperature for a day or so after which they should be stored in the fridge or the freezer. If frozen, thaw in the fridge overnight. Bring to room temperature for serving.