In a large saucepan, add the caramel bits, butter, semi-sweet chocolate chips, and milk, and stir on a low heat until melted. Mash the caramel bits with a wooden spoon to help it melt.

Stir until everything is melted and smooth, it should take about 5-10 minutes. Once melted add the mini marshmallows and stir until they are all melted and combined.

Remove from heat and add in the crispy rice cereal, stir until every bit of cereal is coated in the chocolate.

Line 2-3 trays with parchment paper. Scoop up a little more than ¼ cup and pour it onto the lined tray.

Grab a 1-cup measuring cup and spray the bottom with non-stick cooking spray. Lightly press down on the pile you just poured onto the tray to flatten it.

Continue until all the mixture is used up. (About 18 cookies)

Press all around the edges to smooth and round out the cookies.

Place in the fridge/ freezer for 30 minutes.

Take out the freezer and let sit for 5 minutes and serve and enjoy!