1. With your fingers, flatten each caramel into a rectangle about
1/4-inch thick.
2. Melt the chocolate chips in a microwave-safe bowl in a microwave
set on half power for 2 minutes. Stir halfway through the heating
time. Melt thoroughly, but do not overheat.
3. Add the Rice Krispies and stir just until blended.
4. Dip each caramel into the chocolate to coat completely and then
place on waxed paper. Cool until firm at room temperature, 1-2 hours.
