Design Eat Repeat

Microwave Method:
3 In a small microwave-safe bowl, add caramel candies [adjustable](1 cup) and water (1 tablespoon)[/adjustable]. Melt caramel according to package instructions. Set aside.
0 In a large microwave-safe bowl, add unsalted butter [adjustable](¼ cup, i.e. ½ stick) and semi-sweet chocolate chips (½ cup)[/adjustable]. 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).
1 Once melted & smooth, add mini marshmallows [adjustable](4 cups)[/adjustable] but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.
4 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 ([adjustable]¼ teaspoon). Add in crispy rice cereal (4 cups)[/adjustable]and stir until coated.
2 Press into a greased or parchment-lined 9x13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).
6 If desired, press sprinkles on top to create details.
Stovetop:
8 In a large saucepan, melt unsalted butter [adjustable](¼ cup, i.e. ½ stick), semi-sweet chocolate chips (½ cup), and caramel candies (1 cup)[/adjustable] on medium-low heat, stirring constantly.
9 Once melted, stir in the mini marshmallows [adjustable](4 cups)[/adjustable] 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! ;)
11 Once smooth, add in salt ([adjustable]¼ teaspoon).[/adjustable]
10 Remove from heat and stir in crispy rice cereal ([adjustable]4 cups)[/adjustable]. 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!