Chocolate Caramel Crunch Cookies
Ingredients
3 cups rice cereal (like crispy rice cereal)
1 cup chocolate chips
1 cup caramel candies (soft caramels, unwrapped)
2 tablespoons butter (optional, for smoother melting)
1 teaspoon vanilla extract (optional)
Pinch of salt (optional, enhances flavor)
Instructions
1. Prepare your workspace
Line a baking sheet with parchment paper or wax paper.
Set aside the rice cereal in a large mixing bowl.
2. Melt the caramel
In a microwave-safe bowl, combine the caramel candies and butter.
Microwave in 20–30 second intervals, stirring each time, until fully melted and smooth.
3. Melt the chocolate
In another bowl, melt the chocolate chips the same way (microwave in short intervals, stirring each time).
Add vanilla extract and a pinch of salt if using.
4. Combine with cereal
Pour the melted caramel over the rice cereal and gently mix until evenly coated.
Let it cool slightly (so it’s not too hot).
5. Add chocolate
Drizzle or fold in the melted chocolate, mixing lightly to create a crunchy, coated mixture.
6. Form cookies
Scoop spoonfuls of the mixture onto the prepared baking sheet.
Shape into cookie-like mounds.
7. Let set
Allow the cookies to set at room temperature for about 30–45 minutes, or refrigerate for 15–20 minutes until firm.
🍴 Tips
Add chopped nuts (like peanuts or almonds) for extra crunch.
Sprinkle a little sea salt on top for a sweet-salty combo
Store in an airtight container for up to 5 days.
Result
Crunchy, chewy, chocolatey, and caramel-packed cookies that require no baking and are seriously addictive!
