Spray your hands with cooking spray or grease them with butter and form 3-inch diameter discs that are about 1-inch tall (I made 11). While the mixture is still nice and hot, add the cereal and stir to combine, mixture will cool down and firm up quickly.

Marshmallows will swell and puff and after about 2 minutes of intermittent heating, they should be sufficiently soft enough to stir into the butter-caramel mixture. Stir the butter and caramel together to combine the butter will pool and may be difficult to incorporate and it's okay if there's some pooling.Īdd the marshmallows and heat to melt them, about 2 minutes, stopping every 30 seconds to check and stir to combine.

As long as they're softened and somewhat melted, that's fine.Īdd the butter to the caramels, and heat on high power to melt the butter, about 1 minute. The caramels don't melt into a smooth, thin sauce like caramel ice cream sauce instead they're the consistency of natural peanut butter that's a bit loose and oily. In a large microwave-safe bowl, add the caramel bits (already unwrapped and convenient or use regular caramels, probably 30 to 40+ unwrapped don't use caramel ice cream sauce because it's too thin) and microwave on high power to soften and melt, about 2 minutes, stopping every 30 seconds to check and stir. Line a baking sheet with a Silpat liner or parchment paper, set aside.

Star crunch little debbies