In a medium saucepan, combine caramel candies and unsalted butter. Place the saucepan over low heat, stirring continuously for about 5-7 minutes until all components are melted and smooth.

Remove the saucepan from heat and stir in the semi-sweet chocolate chips until fully melted and integrated.

In a large mixing bowl, pour the chocolate-caramel mixture over the crispy rice cereal and fold until each piece is evenly coated.

Prepare a baking sheet with parchment paper. Scoop mounds of the cereal mixture onto the sheet, spacing them about 1-2 inches apart.

Allow the formed cookies to cool at room temperature for 10-15 minutes, or refrigerate for about 5-7 minutes.