Line an 8 inch baking pan with foil or parchment paper and spray with non- stick cooking spray. Set aside.

In a medium saucepan place unwrapped caramels and the milk, over medium-low heat. Melt the caramels and stir until smooth. Then add the flour and stir again until smooth and creamy. Set aside and let cool, almost to room temperature.

Unwrap and chop the peanut butter cups into pieces, about 4 pieces per peanut butter cup.

In another saucepan melt the chocolate chips and the peanut butter over low heat until smooth and creamy. Then add the Rice Krispy cereal, mix well until all of the cereal is completely coated with chocolate.

Pour half of the chocolate cereal  mixture into pan and smooth, add a layer of peanut butter cup pieces. Then pour cooled caramel over the top. Add the rest of the chocolate mixture over the top and smooth with an off-set spatula. Place pan in the refrigerator and cool for at least 2 hours. Cut and enjoy.