Caramel Shortbread Cocoa Krispies Bars

For the shortbread crust:

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.

In a large mixing bowl, mix together all ingredients until evenly crumbly. Press evenly into baking pan.

Bake for 12-15 minutes, until lightly golden. Allow to cool completely.

For the caramel layer:

In a medium pot over medium heat, combine all ingredients and bring to a boil. Continue to boil for 5 minutes, stirring occasionally. Turn off heat and beat vigorously for a minute to cool mixture. Pour over cooled crust and transfer pan to fridge for about 30 minutes while you make your cocoa rice krispies topping..

For the cocoa rice krispies topping:

In a large mixing bowl, combine rice cereal and marshmallows. Set aside.

Place chocolate chips and peanut butter in a microwave-safe bowl. Heat in microwave at 30-second intervals, stirring vigorously each time until mixture is completely smooth. Pour over rice cereal mixture and stir in until cereal is completely coated.

Use a spatula to spread cocoa rice krispies over the (completely cooled) caramel layer. Transfer entire pan back to the fridge and allow to cool for an additional hour before cutting into squares and serving.