Follow me!

Friday, April 10, 2020

Easter candy: Caramel coconut candy recipe

I have adapted this recipe from a recipe posted by Rachael Ray and have made this candy every year for Easter with my 18-year-old son since he was a little guy. Since it is no-bake, it is perfect to make with the kids.
Now, I have a 5-year old that loves baking with me, so we have started making this together.

Caramel coconut candy recipe
  • 1 cup Kraft caramel bits, unwrapped
  • 1/2 cup peanuts, roasted and salted
  • 1/4 cup white chocolate chips
  • 1 cup coconut flakes, sweetened
  • 1/4 cup coconut flakes, sweetened
  • Handful of white chocolate chips
Line an 8x8 pan with no-stick foil.
Spray Pyrex glass 4 cup measuring cup with butter spray.
Add caramel, peanuts and coconut, and microwave for 1 minute.
Remove and stir.
Place back in for 30 seconds and stir.
Repeat if needed.
Spoon mixture into prepared pan.
Top with “topping” ingredients and press into mixture.
Set aside to allow to cool.
Slice with a knife into 1-inch pieces.
Store airtight.

More from The Fiery Whisk:

Out of sweetened condensed milk? No problem... 

Customize your sprinkle cookies for any Holiday

No comments:

Post a Comment