Roasted Coconut Caramel Smore Food

AIR FRYER COCONUT, CARAMEL, PEANUT BUTTER S'MORES

Steps:

• Preheat an air fryer to 400 degrees F.
• Place the marshmallow inside and set the timer for 3 minutes. Meanwhile, place the graham cracker squares hole-side down on a plate. Place the coconut chips on one graham square, then carefully center the chocolate on top. Spread the peanut butter on the plain graham square. After 2 minutes, open the air fryer and place the graham squares inside. Roll the marshmallow onto the peanut butter-topped square and cook 1 minute more.
• Transfer the graham squares to a plate with a spatula (you may have to pick up some coconut chips that have blown around and put them back on the square). Drizzle the caramel sauce on the square with the chocolate and coconut chips, then sandwich the halves and eat while the s'more is still warm and gooey.

COCONUT-CARAMEL-CHOCOLATE CRISPY TREATS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
• Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
• Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
• Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
• Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
• Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

COOKOUT CARAMEL S'MORES

Steps:

• Using a long-handled fork, toast marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally.
• Drizzle chocolate syrup over four graham crackers; top each with two toasted marshmallows. Drizzle with caramel topping. Cover with remaining graham crackers.

CARAMEL COCONUT MARSHMALLOW BALLS

Steps:

• 1. In 2-quart glass measure, place caramels, butter and half 'n half. Cook at HIGH 5 minutes in the microwave, or until melted and smooth, stirring after 3 minutes. Stir in sugar until smooth; add peanuts. Stir in marshmallows just until lightly coated.
• 2. Mixture will be cool enough to shape caramel mixture into balls; roll in coconut until well coated. Store in covered container.