Instructions
1. Melt milk chocolate coating or real milk chocolate (please note real chocolate must be tempered before using)
2. Stir in crispy rice.
3. Cut caramel into 1 1/2” ovals and flatten.
4. Dip ovals into chocolate and crispy rice mixture and place on parchment or silicone mat.
Recipe and image taken with permission from Autumn Carpenter’s book, all about candy making. all rights reserved.
