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Melt the butter and marshmallows together in a saucepan over medium low heat, stirring to combine.
In a large bowl, mix together the rice krispies, toasted coconut (reserve ¼ cup for topping), and sliced almonds.
When the marshmallow mixture is smooth and melted, pour over the rice krispie mix and stir until combined.
Lightly press rice krispies into an 8×8 square pan.
Top with the reserved toasted coconut, sliced almonds and a salted caramel drizzle.
Let cool to room temperature, slice and enjoy!