Coconut-Caramel-Chocolate Crispy Treats Recipe

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.

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.