In a medium saucepan, combine unwrapped caramel candies and unsalted butter over low heat. Stir continuously for about 5-7 minutes until the mixture is completely smooth and glossy; it should resemble a thick sauce. Remove from heat and let it cool slightly while preparing to add chocolate.

After the caramel has cooled for a minute, stir in the semi-sweet chocolate chips. Continue stirring until the chocolate is fully melted and combined, creating a rich, chocolaty caramel sauce.

In a large mixing bowl, pour the caramel-chocolate mixture over the crispy rice cereal. Using a spatula, gently fold the mixture together, ensuring each piece of cereal is evenly coated.

Line a baking sheet with parchment paper. Using a cookie scoop or your hands, take portions of the mixture and shape them into mounds, placing them about 1-2 inches apart.

Allow the shaped cookies to cool at room temperature for 10-15 minutes. If you’re in a rush, pop the baking sheet in the refrigerator for a quicker set, about 5-10 minutes.

For an extra touch of indulgence, melt a few more chocolate chips and drizzle the melted chocolate over the cooled cookies.