• For longer lasting product, please keep refrigerated for up to 16 months.

• It must be stored in an airtight sealed bag/container at all times to maintain freshness and to avoid humidity and external flavors.

COCONUT chip CARAMELS

NGREDIENTS

• 1 teaspoon butter
• 24 caramels
• 3/4 cup plus 2 tablespoons coconut chips
• 1/2 cup white baking chips
• 1/2 cup salted peanuts

DIRECTIONS

Line an 8-in. x 4-in. loaf pan with foil and grease the foil with butter; set aside.

In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine. Press into prepared pan. Sprinkle with remaining coconut. Cool.

Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Yield: about 3/4 pound.