For the Chocolate Chip Cookie Layer:
Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan and press prepared dough evenly into the bottom of the pan.
Bake for 13-15 minutes, until lightly golden on top. Remove from oven and allow to cool completely. As the cookie layer bakes, move on and make your caramel.
For the Caramel Layer:
Place all ingredients in a saucepan over medium heat. Melt down the caramel, stirring frequently, until completely creamy and smooth.
Pour over cooled cookie crust, then place pan into freezer for 10 minutes (so that it sets up before you pour the next layer on top).
For the Nougat Filling:
In the same saucepan, combine butter, sugar, and milk. Bring to a boil, stirring constantly, then reduce heat to low and allow mixture to simmer without stirring for 10 minutes.
In a separate bowl, combine marshmallow cream and peanut butter. Pour boiled mixture over marshmallow mixture and whisk together.
Pour over cooled caramel layer, then return pan to freezer for additional 10 minutes.
For the Rice Krispies Chocolate Ganache:
Place chocolate chips in a bowl. In a small saucepan, heat up cream until it’s hot but not yet boiling or scalded.
Pour hot cream over chocolate and stir vigorously until chocolate is completely melted and smooth. Stir in cereal and spread out as evenly as you can over the nougat layer.
Refrigerate bars for at least 2 hours before cutting into them. Then dig in and enjoy immensely!