Crispy Treats with Coconut, Caramel, and Chocolate

Ingredients 0/8

Step 1

Heat your oven to 250°F (120°C). Line two jelly roll pans with parchment paper and give the paper a little butter so nothing sticks. Spread the coconut out on a baking sheet and toast it in the oven for about 10 to 15 minutes, until it’s lightly browned and smells nutty. Once done, let it cool while you keep the oven on.

Step 2

Melt the caramels together with 10 ounces of sweetened condensed milk and 1/4 cup of butter in a microwave-safe bowl. Heat it in short bursts of 30 seconds, stirring in between, until everything is smooth and melted.

Step 3

In another bowl, combine the marshmallows with the remaining 1/2 cup of butter. Microwave for 30 seconds, stir, and repeat until everything is melted and well mixed. Then stir in the rest of the sweetened condensed milk, followed by the cereal and the toasted coconut. Press this mixture evenly into the prepared pans.

Step 4

Pour the caramel mixture over the cereal layer and smooth it out. Sprinkle a little salt on top, then scatter the chocolate chips over everything. Pop the pans back in the oven for just a minute or two, until the chocolate chips start to melt. Take them out and spread the chocolate evenly.

Step 5

Let the treats cool for about 5 minutes, then carefully roll each one up starting from the long side. Finally, pop them in the fridge for at least an hour so the caramel can set. When ready, slice into individual pieces, then cut those pieces in half to serve.