Base: ¼ cup butter ~ 15 oz mini marshmallows (about a bag and a half)~ ⅓ cup caramel bits ~ 6 cups Rice Krispies cereal ~ 6 oz chocolate chip (semi-sweet)
Topping: 3 cups shredded sweetened coconut ~ 15 oz of caramel bits ~ 3 Tablespoons milk (I used Almond Milk) ~ ¼ teaspoon salt
Instructions
For the Base:
Melt the butter and the ⅓ cup caramel bits in a double boiler (or in a metal bowl placed inside another pan of boiling water). Once both are melted add the marshmallows stirring constantly until smooth.
In a separate bowl add rice krispies and top with the marshmallow mixture. Stir until completely mixed together. Press the rice krispies into a pan.
NOTE:
When I made this I used a 9x13 pan and the base was too tall, making them hard to bite into. I suggest either 2-8x8 pans or 1-
For the Topping:
Add the caramels, milk and salt to the double boiler. Stirring until smooth, remove from heat and stir in the coconut. Pour onto the rice krispies and spread smooth. Melt the chocolate in the double boiler, once smooth add on top of caramel mixture. Allow the rice krispies to set for about 30 minutes before serving.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/uncategorized/samoas-rice-krispies/