Line an 8x8 pan with parchment paper and set it aside.

In a large mixing bowl, combine the crispy rice cereal and an extra handful of whole mini marshmallows.

Melt the butter in a saucepan over low heat.

Add the 10 ounces of marshmallows to the saucepan and stir continuously until completely melted and smooth.

Remove from heat, add 2 tablespoons of peanut butter and the vanilla bean paste, and mix thoroughly until smooth.

Pour the warm peanut butter marshmallow mixture over the rice cereal in your bowl.

Using a greased spatula, quickly fold and toss until the cereal is completely coated.

Press the mixture firmly and evenly into your prepared 8x8 pan and set aside.

In a separate saucepan over medium-low heat, combine the unwrapped caramels and heavy cream.

Stir constantly until the caramels are completely melted and glossy. Stir half of the 1/2 cup of chopped peanuts directly into the melted caramel mixture. Pour the warm caramel peanut mixture evenly over the rice cereal base in the pan.

Add the chocolate chips, 3 tablespoons of peanut butter, and coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring thoroughly between each burst, until completely melted and smooth.

Pour the melted chocolate mixture evenly across the caramel layer, gently spreading it to the corners. Scatter the remaining chopped peanuts and flaky sea salt across the top of the warm chocolate.

Allow the treats to sit at room temperature until the caramel and chocolate layers have fully cooled and set before lifting out with the parchment paper, slicing, and serving.