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    Coconut Caramel Treats

    This recipe is from the MWL December 1999, Holiday Collection, edition.


    Coconut-Caramel Treats



    1/2 of a 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



    1. Line a 9x5x3-inch or 8x4x2-inch loaf pan with foil; butter foil. In a heavy medium saucepan, melt caramels over medium-low heat.

    2. Remove from heat; stir in coconut and coconut flavoring. Spread in prepared pan. Let cool till set.

    3. Lift foil and candy out of pan. Use sharp buttered knife to cut candy into 36 pieces. Dip each piece into melted chocolate. Immediately roll in rice cereal.

    4. Place on a waxed-paper-lined baking sheet and chill till set. Dip into chocolate again. Replace on baking sheet and chill till set. Makes about 2 pounds, 36 pieces.



    Nutrition facts per piece: 95 cal., 5 g. fat, 15 g. carbo., 0 mg. chol., 0 g. fiber and 29 mg. sodium.


 

 

 

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