Little Debbie Star Crunch

one 11-ounce bag Kraft caramels
¼ cup unsalted butter
2 cups mini-marshmallows (half of one standard 10-ounce bag)
4 cups Rice Krispies cereal
one 12-ounce bag (2 cups) milk chocolate chips, melted for dipping
2 to 3 tablespoons vegetable shortening, optional but highly recommended

Line a baking sheet with a Silpat liner or parchment paper, set aside.
In a large microwave-safe bowl, add the caramel bits (already unwrapped and convenient; or use regular caramels, probably 30 to 40+ unwrapped; don't use caramel ice cream sauce because it's too thin) and microwave on high power to soften and melt, about 2 minutes, stopping every 30 seconds to check and stir. The caramels don't melt into a smooth, thin sauce like caramel ice cream sauce; instead they're the consistency of natural peanut butter that's a bit loose and oily. As long as they're softened and somewhat melted, that's fine.
Add the butter to the caramels, and heat on high power to melt the butter, about 1 minute. Stir the butter and caramel together to combine; the butter will pool and may be difficult to incorporate and it's okay if there's some pooling.
Add the marshmallows and heat to melt them, about 2 minutes, stopping every 30 seconds to check and stir to combine. Marshmallows will swell and puff and after about 2 minutes of intermittent heating, they should be sufficiently soft enough to stir into the butter-caramel mixture. Quickly and briefly fold to combine. While the mixture is still nice and hot, add the cereal and stir to combine, mixture will cool down and firm up quickly.
Spray your hands with cooking spray or grease them with butter and form 3-inch diameter discs that are about 1-inch tall (I made 11). The batter will be warm but cool enough to handle easily; if yours is too warm, wait until it cools sufficiently to handle it to shape the discs. Place discs on prepared baking sheet sheet, cover with plastic wrap, and allow them to firm up for at least 2 hours, or overnight, before dipping them in chocolate.
In a large microwave-safe bowl, add the chocolate and shortening (helps chocolate stay much smoother and for a longer period and highly recommend), and heat on high power to melt, about 1 minute. Heat in 15-second bursts, stopping to check and stir after each, until chocolate can be stirred smooth. Note - I find it easier and more convenient to melt half chocolate and shortening now, and after it's been used, heat the remainder; that way chocolate stays warm, smooth, and easier to work with. Dip discs into chocolate one by one, and let chocolate drain off over the bowl, before retuning coated discs to a parchment-lined tray. I find it easiest to balance the discs with two forks, that way the chocolate can drain off through the tines.
Allow treats to set up and cool in the refrigerator for at least 30 minutes (the shortening will be resistant to setting up at room temperature). After chocolate has set, treats can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.