These chewy, chocolate-caramel candies make great holiday gifts.
Recipe from Midwest Living
about 2 pounds
1/2 14 ounce package vanilla caramels (about 22 caramels), unwrapped
2/3 cup flaked coconut
1/2 teaspoon coconut flavoring
1 pound bittersweet (not unsweetened), semisweet, and/or milk chocolate, melted
2 1/2 cups crisp rice cereal, coarsely crushed
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.
Place on a waxed-paper-lined baking sheet and chill until set. Dip into chocolate again. Replace on baking sheet and chill until set.
Per Serving: cal. (kcal) 95, Fat, total (g) 5, carb. (g) 15, sodium (mg) 29, Percent Daily Values are based on a 2,000 calorie diet
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