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Coconut-Caramel-Chocolate Crispy Treats
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
110 minutes
Sweet and crispy treats with caramel, coconut, and chocolate. Ideal for bake sales or parties.
Ingredients:
  • 4 cups sweetened flaked coconut
  • 1 (11 ounce) package individually wrapped caramels, unwrapped
  • 1 (14 ounce) can sweetened condensed milk, divided
  • 0.75 cup unsalted butter, divided
  • 1 (16 ounce) package miniature marshmallows
  • 7 cups crispy rice cereal (such as Rice Krispies®)
  • sea salt to taste
  • 1 (24 ounce) bag semisweet chocolate chips
Instructions:
  • Preheat the oven to 250 degrees F (120 degrees C) and line 2 jelly roll pans with parchment paper, then lightly butter the parchment paper. Spread coconut evenly on a baking sheet.
  • Toast the coconut in the preheated oven until golden brown, for 10 to 15 minutes. Cool before use, and keep the oven on.
  • In a microwave-safe bowl, melt caramels, 10 ounces of condensed milk, and 1/4 cup butter together. Stir occasionally until smooth, for about 1 to 2 minutes in the microwave.
  • In a microwave-safe bowl, melt together marshmallows and the rest of the butter. Heat in 30-second intervals, stirring until smooth. Mix in the remaining sweetened condensed milk. Add cereal and toasted coconut, then press into prepared pans. Pour caramel over the cereal, sprinkle with salt, and top with chocolate chips.
  • Place in a preheated oven until the chocolate chips are melted, for 1 to 2 minutes. Evenly spread the chocolate. Let it cool for 5 minutes, then roll up each starting from the long side.
  • Chill until the caramel is firm, for at least 1 hour. Slice into squares, then halve each piece.

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