• Preheat the oven to 350°F. Line 8-inch square baking pan with parchment.

Bottom Layer

• Melt butter in microwave on half power, checking every 30 seconds until melted. Set aside.
• Mix brown sugar, flour, cereal, baking soda and salt in a large bowl. Pour melted butter over mixture and stir. Press into prepared pan.
• Bake in preheated oven for 10 minutes. Set on cooling rack while making the caramel filling.

Caramel Filling

• In a medium pot combine sweetened condensed milk, butter and brown sugar. Bring to a full boil on medium-high heat stirring almost continuously. Turn down slightly to maintain boil and cook for 5 minutes. Stir frequently being sure to stir right to the bottom and edge of the pot to prevent burning.
• Pour evenly over the base layer. Set aside.

Top Layer

• Put chocolate chips in small bowl, microwave on full power for 1 minute. Stir. If not completely melted, microwave another 30 seconds and stir until smooth.
• In a medium bowl, pour melted chocolate over crisp rice cereal and stir to combine. Using 2 forks gently spread mixture over the caramel layer to cover. Chill overnight before cutting.
• Use two sides of the parchment to lift out of baking pan. Cut into 1½ inch squares.