Caramel Fudgesicles

1. 1

   Place coconut milk, cocoa, dulce de leche, and vanilla in a blender and blend on high speed for 1 minute

2. 2

   Let the mixture sit for 30 minutes.

3. 3

   Line a small baking sheet with parchment paper and set aside.

4. 4

   While fudgesicle mixture sets, in a small saucepan over medium heat, place sugar. Cook until deep golden, about 12 minutes. Working quickly, stir in rice krispies and pour onto lined baking sheet. Once cool, with a meat mallet or rolling pin, crush the mixture into small pieces.

5. 5

   Divide half crushed rice krispy mixture between 8 popsicle molds. Reserve remaining krisp mixture for later.

6. 6

   Blend fudgesicle mixture a few seconds and pour over rice krispy mixture in popsicle molds. Freeze for 3 to 4 hours or overnight.

7. 7

   To unmold popsicles dip mold into warm water for a few seconds, unmold, dip tips of fudgesicles into the reserved krisp mixture. Wrap any leftover in plastic wrap and store in ziplock bag in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.