In a medium saucepan, melt unwrapped caramel candies and butter over low heat. Stir continuously until smooth to prevent burning, creating a luscious blend of flavors.

Remove the saucepan from heat and carefully mix in semi-sweet chocolate chips. Stir until the chocolate is completely melted and well combined, forming a rich chocolate-caramel mixture.

In a large bowl, pour the melted caramel-chocolate mixture over the crispy rice cereal. Gently fold the cereal until it’s evenly coated with the delicious blend.

Using a spoon or your hands, scoop portions of the mixture and shape them into cookies on a parchment-lined baking sheet. Aim for mounds about 1-2 inches apart to allow space for spreading.

Allow the cookies to cool at room temperature for about 10-15 minutes until they set. For quicker results, chill them in the refrigerator until firm.