Caramel and Fudge Stuffed Marshmallow Krispies Cookies

4 Tablespoons butter
10.5 oz. mini marshmallows
½ teaspoon salt
7 oz. marshmallow fluff
7 cups crisped rice cereal (Rice Krispies)
Melt butter and mini marshmallows mixed with salt in a large bowl in the microwave. (Approximately 1 minute.) Stir in the marshmallow fluff until smooth. Stir in rice cereal. Scoop out 40 small mounds of marshmallow-cereal mixture onto a greased parchment sheet. Spray non-stick cooking spray on your hands.  Flatten slightly, especially in the center. Scoop 1 teaspoon of pre-made caramel dip (Lighthouse brand in the produce section of the grocery store) onto the center of half of the cookie discs. Spoon 1 teaspoon of Chocolate Fudge onto the caramel. Place an additional cookie disc onto the top of each caramel and fudge filled cookie. Gently press to seal edges. Work quickly while the marshmallow krispy mixture is still warm. Drizzle the top of each cookie with a melted chocolate bar. 
Let set. Share!

Chocolate Fudge
⅓ cup whole milk
1 cup chocolate chips
½ teaspoon vanilla extract
Dash of salt
Melt chocolate chips and milk in the microwave for 1 minute and stir until smooth. Stir in vanilla extract and salt. Let cool until room temperature, or make ahead the day before and refrigerate until ready to use. Microwave for ten seconds to soften if made the day before.