½ batch of your favorite cookie dough recipe
3 Cups Mini Marshmallows
2 Tablespoons butter
3 ½ Cups rice crispy cereal
1 Cup semi sweet chocolate chips
2 Tablespoons coconut oil (you can also use heavy cream) (I used shortening)
1. Preheat oven to 350 degrees F. Press cookie dough into mini cheesecake tins or mini muffin tins filled about ¾ way full. Bake for 12-15 minutes or until cooked through. Remove from oven and drizzle 1 teaspoon caramel ice cream topping over each cup.
2. Place marshmallows and butter into a large microwave safe bowl. Microwave for 1-2 minutes or until puffed up. Stir in rice crispy cereal until well combined. Scoop a spoonful of mixture and place over cookie cups. Spray hands with cooking spray and press gently to even out.
3. Place chocolate chips into a medium microwave safe bowl and microwave in 30 second intervals until melted and smooth. Stir in coconut oil or heavy cream until shiny and smooth. Drizzle over top of brownies.