Caramel No-Bake Cake

Instructions

1. 1

   In a large mixing bowl, combine the rice cereal and salt. Stir until well combined.

   Tip: Use a large, sturdy bowl to mix the cereal.

2. 2

   In a separate bowl, mix together the peanut butter, honey, and vanilla extract until smooth.

   Tip: Make sure to scrape down the sides of the bowl.

3. 3

   Gradually add the coconut milk to the peanut butter mixture, stirring until well combined.

   Tip: Add the milk slowly to avoid lumps.

4. 4

   Pour the caramel sauce into the peanut butter mixture and stir until combined.

   Tip: Let the mixture cool slightly to avoid burning the caramel.

5. 5

   Add the chopped nuts, chocolate chips, and shredded coconut to the mixture. Stir until well combined.

   Tip: Use a spatula to scrape the bottom and sides of the bowl.

6. 6

   Fold in the rice cereal mixture until well combined. Press the mixture into a lined or greased 20x20cm pan.

   Tip: Make sure to press the mixture evenly to avoid air pockets.

7. 7

   Refrigerate the cake for at least 4 hours or overnight. Cut into squares and serve.

   Tip: Let the cake set before serving to avoid mess.

8. 8

   Optional: Top with additional chopped nuts and shredded coconut for extra texture and flavor.