Melt butter over low heat in a large saucepan.

Add marshmallows and stir until completely melted. Remove from heat.

Add rice crispy cereal, stirring until well coated.

Press mixture into a buttered 13 x 9 inch baking dish.

Use buttered spatula or buttered wax paper to prevent sticking while pressing mixture down. Cool completely.

In a small saucepan, combine caramels, milk and butter. Cook and stir over low heat until smooth. Stir in 1 cup chopped pecans. Drizzle evenly over prepared crispy treats.

In a small microwave-safe bowl, combine milk chocolate chips and butter. Microwave on high for 30 seconds to 2 minutes until smooth, stirring every 30 seconds. Drizzle over caramel.

Sprinkle remaining pecans over chocolate layer.

Let set for one hour. Cut into bars.