Begin by placing unwrapped caramel candies and unsalted butter in a medium saucepan over low heat. Stir continuously for about 5–7 minutes until the mixture melts smoothly and blends together.

Remove the saucepan from heat and immediately add the semi-sweet chocolate chips. Stir gently for another 2–3 minutes until the chocolate melts entirely.

Transfer the warm caramel-chocolate mixture into a large mixing bowl, where you’ll add the crispy rice cereal. Use a spatula to gently fold the cereal until it’s fully coated.

Prepare a parchment-lined baking sheet by scooping out portions of the mixture and shaping them into cookie-sized mounds, leaving 1–2 inches of space between each.

Let your cookies sit at room temperature for 10–15 minutes to allow them to set, or pop the baking sheet in the refrigerator for about 5 minutes.