Homemade Epic Starcrunch

Caramel
3 Line a 9 x 13" pan with parchment. 
1 In a heavy duty, thick bottomed pot, combine all caramel ingredients.
4 Bring to a boil over medium heat, stirring constantly.  
5 Once boiling, increase heat to medium high.  
6 Continue cooking until 239F. Pour on prepared parchment pan.
7 Cool completely, approx. 4-6 hours or overnight.
8 Using a 2' diameter circular cookie cutter, cut caramel circles out.  Place on parchment paper.
9 Leftover caramel can be melted down and reused.
Making the starcrunch.
11 Preheat oven to 350F.
12 Line a 9 x 13" sheet pan with crisp rice cereal.  Heat rice crisp for 5 minutes in the oven while you are melting the chocolate.
13 Melt chocolate in a bowl large enough to combine the chocolate and rice crisp.
14 Combine melted chocolate and warm rice crisp.  Make sure you completely cover the rice crisp.
15 Using your hands, apply chocolate mix completely around the caramel circle.
16 Set on parchment and allow to set up.  This should not be refrigerated.
17 Store in an airtight container.  Shelf life is approximately 4 months.