Description
A delicious, no-bake copycat recipe for the classic chocolate, caramel, and crisp rice treats.
Ingredients
1/2 cup unsalted butter
11 oz bag caramels, unwrapped
1 bag (10 oz) mini marshmallows
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
6 cups crisp rice cereal
1/4 teaspoon salt
Instructions
Step 1: Line a large baking sheet with parchment paper and set aside.
Step 2: In a large saucepan, melt butter and caramels over low heat, stirring frequently until smooth.
Step 3: Add marshmallows and cocoa powder to the pot, stirring until the marshmallows are completely melted and incorporated.
Step 4: Remove from heat and stir in the vanilla extract and salt.
Step 5: Gently fold in the crisp rice cereal until all the cereal is evenly coated with the chocolate-caramel mixture.
Step 6: Scoop 1/4 cup portions of the mixture onto the parchment paper. Lightly press down to flatten into discs.
Step 7: Allow cookies to set for 30 minutes at room temperature before serving.
Notes
Ensure you use low heat for melting to keep the caramel soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
