30 unwrapped kraft caramels --
1 room temp
1 bag milk chocolate chips
1 (12-ounce bag)
3/4 c rice krispiesae
1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick. 2. Melt the chocolate chips in a microwave-safe bowl
in a microwave set on half power for 2 minutes. Stir halfway
through the heating time. Melt thoroughly, but do not overheat. 3.
Add the Rice Krispies and stir just until blended. 4. Dip each
caramel into the chocolate to coat completely and then place on
waxed paper. Cool until firm at room temperature, 1 to 2 hours.
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