Coconut-Caramel-Chocolate Crispy Treats

Packed with sweet flavor thanks to caramel, coconut, and chocolate, these crispy cereal and marshmallow treats are perfect for a bake sale or party.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 151 Calories

Ingredients

• 1 (16 ounce) package miniature marshmallows
• sea salt to taste
• 1 (14 ounce) can sweetened condensed milk, divided
• 1 (11 ounce) package individually wrapped caramels, unwrapped
• 1 (24 ounce) bag semisweet chocolate chips
• 4 cups sweetened flaked coconut
• 7 cups crispy rice cereal (such as Rice Krispies®)
• 0.75 cup unsalted butter, divided

Recipe Instructions

Step 1

Preheat 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 2

Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.

Step 3

Combine 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 4

Combine 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 5

Bake 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 6

Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.