Chocolate Coconut Caramel Crispy Bars

Ingredients

• 4 cups sweetened flaked coconut
• 1 (11 ounce) package individually wrapped caramels, unwrapped
• 1 (14 ounce) can sweetened condensed milk, divided
• ¾ cup unsalted butter, divided
• 1 (16 ounce) package miniature marshmallows
• 7 cups crispy rice cereal (such as Rice Krispies®)
• sea salt to taste
• 1 (24 ounce) bag semisweet chocolate chips

Step 1

Warm your oven to 250°F (120°C). Line two jelly roll pans with parchment paper and lightly butter the paper. Spread the coconut out on a baking sheet and toast it in the oven for about 10 to 15 minutes, until it’s golden and fragrant. Once toasted, take it out and let it cool, but keep the oven on.

Step 2

Grab a microwave-safe bowl and combine the caramels, 10 ounces of sweetened condensed milk, and 1/4 cup of butter. Microwave this mixture in short bursts, stirring in between, until everything is melted and smooth—this usually takes about 1 to 2 minutes.

Step 3

In another microwave-safe bowl, put the marshmallows and the remaining 1/2 cup butter. Heat on high for 30 seconds, then stir. Keep repeating this until everything is melted and well combined. Stir in the rest of the condensed milk, then mix in the cereal and the toasted coconut.

Step 4

Press this cereal mixture evenly into your prepared pans. Pour the caramel mixture over the top and spread it out smoothly. Sprinkle a little salt over the caramel, then scatter chocolate chips on top. Pop the pans back in the oven just long enough for the chocolate chips to melt—about 1 to 2 minutes. Once melted, spread the chocolate evenly over the bars.

Step 5

Let the bars cool for about 5 minutes, then carefully roll them up from the long side. Place the rolls in the fridge for at least an hour to let the caramel set. When they’re firm, slice them into pieces and cut those pieces in half for perfect-sized bars.