3.

Immediately transfer caramel to a heat-resistant bowl and allow to cool until it registers 140°F on a digital thermometer, about 40 minutes. Stir in milk chocolate until fully melted, then fold in rice. Divide into about 15 one-ounce (2-tablespoon) portions and arrange on a parchment-lined half sheet pan or cutting board, then flatten into disks with the palm of your hand. Let stand at room temperature until fully set, about 1 hour, and transfer to an airtight container with a sheet of parchment between each layer. Star Crunch will keep up to a week at room temperature, or a month if refrigerated.

