Line an 8 or 9-inch square baking dish with parchment paper. Set aside.

In a large bowl (for a stand mixer), add white chocolate chips and the jar of marshmallow cream. Set aside.

In a large saucepan, melt butter with sugar, heavy cream and salt. Cook and stir over medium heat until mixture begins to boil. Boil for 4 minutes, stirring continuously.

While mixture is boiling, add caramel bits and 1 tsp heavy cream to a microwave safe bowl. Heat for 30 seconds and stir. Repeat 3-4 times until smooth and melted (mine took a total of 2 minutes).

Remove butter mixture from heat after 4 minutes of boiling and pour over white chocolate chips mixture in bowl.

Beat for about one minute using the whisk attachment, just until white chocolate chips are melted.

Add in melted caramel and stir once with wooden spoon.

Pour into prepared baking dish.

Refrigerate for 4 hours (or overnight).

Cut into bite size pieces and enjoy.