First, grow yourself some extra arms. (Just kidding, just be prepared to work fast.)

Line a loaf pan with foil and spray with cooking spray. Set aside.

Add caramel bits and heavy cream to a small, microwaveable bowl. Heat for 1 1/2 minutes on HIGH, stirring every 30 seconds until melted and smooth. (It may take up to 2 minutes.)

While your caramel is melting, add your chocolate chips and sweetened condensed milk to a medium saucepan. Heat over low heat, stirring until melted together. Add vanilla and Rice Krispies and stir to combine.

Here’s where it gets tricky. Leave the heat on very low. Add half the chocolate fudge mixture to the loaf pan (and then return the rest to the stovetop). Spread the mixture in the loaf pan and spread the melted caramel on the top. Give the fudge mixture that’s left in the pan a quick stir, then pour and spread over the top of the caramel. Don’t forget to turn off your burner (not that I forgot that or anything…)

Let sit for a few minutes on the counter; then transfer to the refrigerator to cool completely before cutting. Devour responsibly.