Spray a 9″ x 13″ casserole dish or cake pan with non-stick spray, set aside.

Measure rice krispies cereal into a large bowl and set aside.

In a large microwave safe bowl, heat butter and marshmallows together (about 3 minutes). They will expand a LOT, so make sure your bowl is big enough. When the marshmallows are puffy and mostly melted, carefully remove from microwave and stir to fully combine the butter, and make sure the marshmallows are fully melted. *Note you are welcome to do this step in a large pot on the stove if you prefer.

Pour melted marshmallows over cereal and oreos and use a spatula sprayed with non-stick cooking spray to quickly combine all the ingredients. As soon as all the cereal is combined, spread mixture into the prepared 9×13″ dish. Use the spatula to press the mixture around the dish, and flatten as needed.

In the top of a double boiler, melt caramels, along with water and vanilla extract.

It will take about 10 minutes to melt everything together. Stir as needed.

Spread caramel evenly over the Rice Krispies treats. Place the whole pan (of caramel topped rice krispies treats) in the fridge for about 5 minutes.

Melt semi sweet chocolate in a bowl in the microwave (in 30 second intervals).

When almost melted, remove (carefully) from microwave, and stir until smooth and fully melted.

Remove rice krispies treats from fridge, and spread melted chocolate over evenly.

Top with chopped pecans.

Warm the remaining caramel (that was reserved in the double boiler) and then drizzle caramel on top of pecans.

Place the pan (of rice krispies treats) in the fridge or on the counter (in cool weather) until the chocolate has set.

Cut into squares and enjoy!