Ingredients
Scale
- 1 cup Kraft caramels This is a roughly 30 caramels
- 1 tablespoon water
- ¼ cup unsalted butter unsalted or salted work, just not margarine
- ½ cup semi-sweet chocolate chips
- 4 cups mini marshmallows This is the big 1lb (16oz. bag)
- ¼ teaspoon salt
- 4 cups crispy rice cereal a 12-ounce box is enough
Instructions
Microwave Method:
- In a small microwave-safe bowl, add caramel candies (1 cup) and water (1 tablespoon). Melt caramel according to package instructions. Set aside.
- In a large microwave-safe bowl, add unsalted butter (¼ cup, i.e. ½ stick) and semi-sweet chocolate chips (½ cup). Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted. Mix until mostly smooth (it’s okay to have a few lumps).
- Once melted & smooth, add mini marshmallows (4 cups) but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.
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Pour in melted caramel and mix chocolate mixture until smooth (it’s okay if a few of the marshmallows aren’t fully melted), then stir in salt (¼ teaspoon). Add in crispy rice cereal (4 cups)and stir until coated.
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Press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).
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If desired, press sprinkles on top to create details.
Stovetop:
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In a large saucepan, melt unsalted butter (¼ cup, i.e. ½ stick), semi-sweet chocolate chips (½ cup), and caramel candies (1 cup) on medium-low heat, stirring constantly.
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Once melted, stir in the mini marshmallows (4 cups) and continue stirring until completely melted. This will take 5-10 minutes for the marshmallows to fully melt; be patient and don’t turn up the heat! 😉
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Once smooth, add in salt (¼ teaspoon).
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Remove from heat and stir in crispy rice cereal (4 cups). Mix until fully coated, then press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes, then enjoy!