Line an 8 by 8-inch baking dish with 2 pieces of parchment paper so it hangs over all 4 sides. Lightly spray the inside with coconut oil spray.
Add the butter to a medium saucepan over medium heat. Once it starts to melt, add the marshmallows and cook until they’re about 3/4 of the way melted, stirring occasionally.
Remove from the heat and stir in the vanilla extract, butterscotch extract, and salt.
Pour the Rice Krispies cereal into a large bowl. Pour the marshmallow mixture on top, and stir to combine. Stir in the chopped caramel.
Transfer the mixture to the prepared baking dish and use an oiled metal spatula to spread it out evenly. Sprinkle the gold + white sprinkles on top.
Cool completely before cutting with an oiled knife.
Faith's Tips
Storage: Store rice krispies treats in an airtight container at room temperature for up to 5 days.