1-First Step: Mise en place and caramel shaping Unwrap 40 soft caramels and let them sit at room temperature for a few minutes if they feel cold. Working two at a time, press two caramels together into a rectangle about half an inch thick. If the pieces do not stick easily, soften them by microwaving for about 5 seconds; test one pair first so you do not melt them too much. Repeat until you have formed all caramel rectangles and set them aside on a sheet of waxed paper or parchment.

2-Second Step: Prepare your chocolate coating In a heat-safe bowl, combine 12 ounces milk chocolate chips with 1 teaspoon vegetable shortening. Melt the mixture using a double boiler or microwave on half power. If using the microwave, heat in 20 to 30 second intervals, stirring well after each interval until smooth. For double boiler method: fill a saucepan with 1 to 2 inches of water, bring to a gentle simmer, then place the bowl over the pot and stir until chocolate and shortening are melted and glossy, about 5 minutes. The shortening helps thin the chocolate so the cereal and chocolate cling evenly to the caramels.

3-Third Step: Mix in the crispy rice Stir 3/4 cup crispy rice cereal into the melted chocolate until every bite of cereal is coated. The cereal will cool the chocolate slightly and add texture. Work quickly while the chocolate is still pourable so the cereal distributes evenly.

4-Fourth Step: Dip the caramel rectangles Using a fork, dip each caramel rectangle into the chocolate-and-cereal mixture. Try to cover the bottom and sides as much as possible for an even coating. After dipping, tap or slide the fork across the edge of the bowl to remove excess coating and prevent large drips. Place each coated candy on a sheet of waxed paper. If some caramels stick to the fork, a small offset spatula or two forks can help slide them off cleanly.

5-Fifth Step: Set and chill Let the coated bars set at room temperature until the coating hardens, about 1 to 2 hours. For a faster set, place the tray in the refrigerator for 10 to 20 minutes, but avoid prolonged refrigeration which can soften the caramel.

6-Final Step: Serve and portion After coating has fully set, serve immediately or transfer to an airtight container. If making ahead, layer pieces between parchment paper to prevent sticking. Each bar is about one serving; the recipe yields many bars depending on how large you press your caramel rectangles. For gifting, wrap individual bars in cellophane bags and tie with ribbon.