-
In a small saucepan bring sugar and water to a boil over high heat.
-
Boil until it turns a light amber then remove from heat and stir in 1 Cup Cream and 2 tsp salt until smooth. If it seizes and won’t smooth out return to low heat and continue stirring until smooth.
-
Allow to cool slightly then pour over Rice Krispie Treas and refrigerate for 30 minutes.
-
Place chocolate in a small bowl.
-
Heat the remaining cream over medium heat in a small saucepan, bring it just to a boil.
-
Pour over chocolate and stir until the chocolate is smooth.
-
Stir in butter and 1/4 tsp salt until it looks glossy.
-
Cool to room temperature.
-
Smooth chocolate over caramel evenly and refrigerate for 2 hours.
-
Sprinkle with remaining salt prior to serving.