Coconut-Caramel-Chocolate Crispy Treats

Ingredients

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

Instructions

1. 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.

2. 2

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

3. 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.

4. 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.

5. 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.

6. 6

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