Coconut Caramel Crispy Treats

By á-47

Ingredients

• 2 cups sweetened shredded coconut, divided
• 1/4 cup butter
• 1 (16 oz) bag marshmallows
• 2/3 cup caramel topping
• 19 cups puffed rice cereal

Preparation

Step 1

Preheat oven to 350 degrees.

Spread coconut evenly on a baking sheet. Bake for 6-8 minutes or until lightly browned, stirring once. Cool completely. Spray a 9x13 baking pan with nonstick cooking spray.

In a large stockpot, melt butter over medium heat. Add marshmallows and caramel. Cook, stirring constantly, for about 5 minutes or until marshmallows have melted and mixture is smooth. Remove from heat. stir in cereal and 1 cup toasted coconut. Press mixture into prepared baking pan. Sprinkle with remaining 1 cup toasted coconut.

Cool completely in pan before cutting into 12 squares.