Line a 9×13 pan with foil and spray lightly with cooking spray, set aside.
In a large post over low heat melt butter. Once butter in melted add in 8 cups mini marshmallows, stirring constantly.
Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
Pour mixture into prepared pan and press in evenly.
Allow to cool completely before adding caramel and peanut butter layer.
Begin making the caramel and peanut butter sauce. Placing the water in a saucepan over medium low heat, slowly add the unwrapped caramels and continue mixing until the caramels melt.
Once melted, add in the peanut butter and stir rapidly. Add milk and stir until smooth.
After the mixture has combined, pour over the Rice Krispie/marshmallow layer and smooth across the top. Allow the second layer to cool.
For the chocolate, place wafter discs in bowl and microwave on defrost for 30 second intervals stirring in-between each interval. Keep doing this process until wafters are completely melted and smooth from stirring. Be careful not to scorch or burn! It should take about 3 interval sessions.
Once melted, pour the mixture over the PB caramel layer.
Allow to cool completely before cutting into squares.
