Melt butter in large pot over medium high heat. Stir in marshmallows until melted & smooth.
Turn off heat. Add in rice krispies and stir until coated well.
Butter a 9 x 12 baking dish on sides, bottom, and in the corners. Spread mixture in prepared dish and press firmly.NOTE: I like to butter my clean hands for this step. In a medium microwave safe bowl, place caramel bits & 2 1/2 TBS heavy whipping cream. Heat in microwave for 30 seconds. Stir and heat again for another 30 seconds and stir. Continue until all caramel has melted and is smooth and pourable. Drizzle 1/2 of the melted caramel over the rice krispie mixture.
In another medium microwave safe bowl, place chocolate chips & 1/4 cup heavy whipping cream. Heat in microwave on 50% power for 30 seconds. Stir and heat again for another 30 seconds and stir. Continue until all chocolate has melted and is smooth and pourable. Drizzle 1/2 of the melted chocolate over the rice krispie mixture on top of the caramel.
Sprinkle 1/2 of the pecan pieces over the chocolate drizzle. Drizzle rest of caramel & the rest of chocolate over the pecans. Sprinkle remaining pecans on top.
Allow to cool completely then cut into squares. Enjoy.
