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- Makes: 36 servings
- Yield: about 2 pounds
- Start to Finish
vanilla caramels (about 22 caramels), unwrapped
bittersweet (not unsweetened), semisweet, and/or milk chocolate, melted
crisp rice cereal, coarsely crushed
Line a 9x5x3-inch or 8x4x2-inch loaf pan with foil; butter foil. In a heavy medium saucepan, melt caramels over medium-low heat.
Remove from heat; stir in coconut and coconut flavoring. Spread in prepared pan. Let cool until set.
Lift foil and candy out of pan. Use a sharp buttered knife to cut candy into 36 pieces. Dip each piece into melted chocolate. Immediately roll in rice cereal.
Place on a waxed-paper-lined baking sheet and chill until set. Dip into chocolate again. Replace on baking sheet and chill until set.
Servings Per Recipe 36, cal. (kcal) 95, sodium (mg) 29, Fat, total (g) 5, carb. (g) 15