Chocolate Puffed Rice Caramel Bites
"Happy World Chocolate Day! Celebrating with these Fuhgeddaboudits (caramel, puffed rice, & chocolate) from Bouchon Bakery cookbook. Every day is #worldchocolateday to me.?"
-- @now_forager

Fuhgeddaboudits (caramel, puffed rice, & chocolate) from Bouchon Baker Cookbook

3.5 ounces unsalted butter
4 cups puffed rice
3 tablespoons caramel sauce
9 ounces tempered milk chocolate
4 cups marshmallows

You’ll a sheet pan,  silicone mold with eight 2 ½ -by-1/2 -inch-deep round cavities, and a 2 ¼ -inch round cutter.

Line the bottom of the pan with parchment paper.

Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until completely melted.

Place the puffed rice  in a large bowl& mix in the marshmallow with a spatula. Spread the mixture evenly in the prepared sheet pan. Cool for 15 to 20 minutes.

Place the silicone mold on the work surface. Pour a little caramel into the molds. 

Using the cutter, cut 8 rounds of the puffed rice mixture. Place a cereal round on top of the caramel in each mold. Refrigerate for 15 minutes to set the caramel.

Remove the caramel & puffed rice from the molds. Dip them into the melted chocolate and place on a piece of parchment to set. Sprinkle the top of each with a pinch of fleur de sel if desired.