In a medium saucepan over low heat, combine the sweetened condensed milk and milk chocolate chips. Stir constantly until the chocolate is completely melted and smooth.
Once the chocolate is melted, remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt, mixing until well combined.
Gently fold in the Rice Krispies, ensuring they are evenly distributed throughout the chocolate mixture.
Pour the chocolate mixture into the prepared baking pan, spreading it evenly with your spatula. Set aside to cool slightly while you prepare the caramel layer.
In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 30-second intervals, stirring in between, until the caramel is melted and smooth.
Once the caramel is fully melted, pour it over the chocolate fudge layer, spreading it gently to cover the surface evenly.
Refrigerate the fudge for at least 2 hours or until firm. Remove from the pan using the parchment paper edges and cut into squares.
Serve your 100 Grand Fudge chilled or at room temperature.
