Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a medium mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well combined and smooth.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix to keep the bars tender.

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and allow to cool in the pan for about 10 minutes.

In a medium saucepan over low heat, combine the unwrapped caramel candies and heavy cream. Stir continuously until the caramels are melted and the mixture is smooth.

Once the chocolate base has cooled slightly, pour the caramel mixture evenly over the top. Use a spatula to spread it out if necessary.

In a mixing bowl, combine the rice cereal and melted butter. Stir until the cereal is evenly coated.

Add the chocolate chips to the cereal mixture and stir to combine.

Sprinkle the crunch topping evenly over the caramel layer, pressing down gently to ensure it sticks.

Return the pan to the oven and bake for an additional 10-15 minutes, until the topping is golden and the chocolate chips are melted.

Remove from the oven and allow to cool completely in the pan on a wire rack.

Once cooled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.