Coconut-Caramel-Chocolate Crispy Treats
These are gluten-free and nut-free treats. They are super sweet! Flavors include coconut, caramel, and chocolate.
- Serves: 70 persons
- 4cups sweetened flaked coconut
- 1(11 ounce) package individually wrapped caramels, unwrapped
- 1(14 ounce) can sweetened condensed milk, divided
- ¾cup unsalted butter, divided
- 1(16 ounce) package miniature marshmallows
- 7cups crispy rice cereal (such as Rice Krispies®)
- sea salt to taste
- 1(24 ounce) bag semisweet chocolate chips
Step 1Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
Step 2Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
Step 3Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
Step 4Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
Step 5Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
Step 6Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.