• 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

95 calories; 5 g total fat; 0 mg cholesterol; 29 mg sodium. 15 g carbohydrates;