01 -
In a large microwave-safe bowl, melt the caramels and milk in 30-second intervals until completely smooth.
02 -
Immediately stir the creamy peanut butter and milk chocolate chips into the hot caramel until melted and glossy.
03 -
Gently fold in the puffed rice cereal until all the cereal is coated in the chocolate-caramel mixture.
04 -
Drop large spoonfuls of the mixture onto a parchment-lined baking sheet, shaping them into flat, round discs.
05 -
Let the cookies sit at room temperature for 30 minutes to set before serving.