In a large saucepan on low heat, melt the butter until light golden brown (do not let it burn)
Add in 5 cups of mini marshmallows and stir continually until the marshmallows are completely melted
Turn the stove off and add in the rice krispie cereal to the marshmallow and butter mixture
Stir until completely combine and cereal is coated in marshmallow mixture
Add in the remaining 1 cup of mini marshmallows and stir quickly to combine
Spread the rice krispie mixture onto a sheet pan lined with parchment paper
Lay another sheet of parchment paper on the top of the rice krispies and press down until they are evenly spread onto the sheet pan
Allow them to cool completely
Caramel Sauce:
In a large sauce pan, combine the caramel candies with the heavy cream and warm on medium heat
Bring the caramel to a boil while stirring and allow it to get smooth
Remove the caramel sauce from the heat and pour the caramel sauce over the rice krispie sheet and spread to cover the top completely
Chocolate Glaze:
In a small microwave safe bowl, melt the chocolate and coconut oil in the microwave stirring every 30 seconds until completely melted and chocolate is smooth
Once the caramel sauce has set over the rice krispie sheet, pour the chocolate over the caramel sauce and spread until covering the entire top
Allow the chocolate to cool and dry completely before cutting into squares