These are gluten-free and nut-free treats. They are super sweet! Flavors include coconut, caramel, and chocolate.

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Recipe Summary test

prep:
30 mins
cook:
15 mins
additional:
1 hr 5 mins
total:
1 hr 50 mins
Servings:
70
Yield:
70 treats
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Ingredients

70
Original recipe yields 70 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

151 calories; protein 1.4g; carbohydrates 22.4g; fat 6.9g; cholesterol 7.4mg; sodium 60.8mg. Full Nutrition
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