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Coconut-Caramel Treats
- Makes: 36 servings
- Yield: about 2 pounds
- Start to Finish 1 hr
Ingredients
-
1/2
14 -
ounce package
vanilla caramels (about 22 caramels), unwrapped
-
2/3
cup
flaked coconut
-
1/2
teaspoon
coconut flavoring
-
1
pound
bittersweet (not unsweetened), semisweet, and/or milk chocolate, melted
-
2 1/2
cups
crisp rice cereal, coarsely crushed
Directions
- 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.
Nutrition Facts
(Coconut-Caramel Treats)
Servings Per Recipe 36, cal. (kcal) 95, sodium (mg) 29, Fat, total (g) 5, carb. (g) 15