1 11-ouncepackage caramelsunwrapped, or caramel bits
3teaspoonskosher saltdivided
2cupsSemisweet chocolate chips
2tablespoonsvegetable oil
Instructions
Line a 13"x9" casserole dish with parchment paper or foil. Spray with non-stick cooking spray and set aside.
Spray a large bowl with non-stick cooking spray and pour rice krispies cereal into the bowl. Set aside.
Melt butter in a large, 3 quart pot over medium heat. Add about 7 cups of marshmallows and the caramels. Stir often until completely melted and smooth; about 4-5 minutes. Stir in 1 1/2 teaspoons of kosher salt. Pour marshmallow mixture over the cereal in the large bowl and add the remaining marshmallows. With a silicone spatula that has been sprayed with non-stick cooking spray, stir well until coated.
Press the mixture into the prepared casserole dish and press into an even layer.
Cool completely (1-2 hours) before cutting into squares and dipping in chocolate (if desired).
To make the dipping chocolate:
Place the chocolate and vegetable oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 20 seconds, until melted and smooth.
Carefully dip the squares into the chocolate to coat. Set back onto foil or parchment lined baking sheets to cool and harden.