Crispy Coconut Caramel Chocolate Treats

Ingredients

• 4 cups sweetened flaked coconut
• 1 (11 ounce) package individually wrapped caramels, unwrapped
• 1 (14 ounce) can sweetened condensed milk, divided
• ¾ 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

Step 1

Warm your oven to 250°F (120°C). Line two jelly roll pans with parchment paper and lightly butter the paper to keep things from sticking. Spread the coconut evenly on a baking sheet and pop it in the oven for about 10 to 15 minutes, until it’s nicely toasted and golden. Take it out and let it cool, but keep the oven on.

Step 2

Mix the caramels, 10 ounces of sweetened condensed milk, and 1/4 cup of butter in a microwave-safe bowl. Heat it in the microwave for 1 to 2 minutes, stirring every so often, until everything is melted and smooth.

Step 3

In another bowl, combine the marshmallows with the remaining 1/2 cup of butter. Cover and microwave on high for 30 seconds, then stir. Keep repeating this until the mixture is fully melted and blended. Stir in the rest of the condensed milk, then fold in the cereal and the toasted coconut.

Step 4

Press this mixture evenly into your prepared pans. Pour the caramel mixture over the top and smooth it out with a spatula. Sprinkle a pinch of salt over everything, then scatter the chocolate chips on top.

Step 5

Pop the pans back in the oven for just a minute or two, until the chocolate chips soften and melt. Spread the melted chocolate evenly over the caramel layer. Let it sit for about five minutes, then carefully roll each pan’s contents up from the long side.

Step 6

Finally, pop the rolls into the fridge for at least an hour so the caramel sets nicely. Once chilled, slice them into pieces and cut those pieces in half for bite-sized treats.