Samoa Rice Krispies

Rice Krispies treats have long held a special place in the hearts (and stomachs) of dessert lovers across the globe. With their delightful crunch and gooey texture, these no-bake sweets have become a staple at birthday parties, school events, and family gatherings. The simplicity of the classic Rice Krispies treat—made from just three ingredients: Rice Krispies cereal, marshmallows, and butter—makes it an appealing choice for both novice bakers and seasoned chefs alike. However, as with any beloved recipe, there’s always room for innovation and creativity.

Transform your dessert game with Coconut Caramel Crunch Rice Krispies, a delectable twist on the classic treat! This recipe combines the chewy texture of coconut with the richness of caramel and the crunch of Rice Krispies, creating a mouthwatering experience. Easy to make and perfect for any occasion, these no-bake sweets will impress family and friends alike. Dive into a world of flavors and textures with this delightful dessert that’s as fun to make as it is to eat!

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Ingredients

6 cups Rice Krispies cereal

1 cup sweetened shredded coconut

1 cup semi-sweet chocolate chips

1 cup light brown sugar

1/2 cup unsalted butter

1 cup mini marshmallows

1/4 cup light corn syrup

1 teaspoon vanilla extract

Pinch of salt

Instructions

Prepare Your Pan: Grease a 9x13-inch baking dish with cooking spray or line it with parchment paper for easier removal.

Toast Coconut: In a dry skillet over medium heat, toast the shredded coconut until it turns golden brown, stirring frequently (about 3-5 minutes). Remove from heat and set aside.

Make the Caramel Mixture: In a large saucepan, combine the unsalted butter, brown sugar, corn syrup, and salt. Cook over medium heat, stirring constantly until the mixture comes to a boil. Once boiling, let it cook without stirring for 2 minutes.

Add the Marshmallows: Remove the saucepan from heat and add the mini marshmallows and vanilla extract. Stir until the marshmallows are completely melted and the mixture is smooth.

Combine: In a large mixing bowl, pour the caramel mixture over the Rice Krispies cereal. Gently fold in the toasted coconut until well combined.

Transfer to Pan: Pour the mixture into the prepared baking dish. Use a spatula or your hands (lightly greased) to press it evenly into the pan. Make sure not to compress it too tightly, as you want the bars to be chewy.

Melt the Chocolate: In a microwave-safe bowl, heat the chocolate chips in 30-second intervals, stirring after each until melted and smooth.

Drizzle the Chocolate: Pour the melted chocolate over the Rice Krispies mixture and use a spatula to spread it evenly. Let the chocolate set for about 10 minutes at room temperature.

Cut and Serve: Once the chocolate has hardened slightly, cut the Rice Krispies into squares or bars. Serve immediately or store in an airtight container for up to a week.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 bars