Description

These Almond Joy Krispie Treats are a delightful twist on a classic snack, featuring toasted coconut, sliced almonds, crispy rice cereal, and a luscious chocolate topping. Made with mini vegan marshmallows and infused with pure coconut extract, they offer a perfect blend of crunchy and gooey textures with rich flavors reminiscent of the beloved Almond Joy candy bar. Perfect for parties, snacks, or a sweet treat anytime.

Ingredients

Scale

Dry Ingredients

1 1/2 cups sweetened shredded coconut
1 1/2 cups sliced almonds
8 cups crispy rice cereal
8 cups mini vegan marshmallows
1 teaspoon pure coconut extract
8 oz semi-sweet or bittersweet chocolate

Wet Ingredients

4 tablespoons butter

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Instructions

Toast Coconut and Almonds: Preheat your oven to 375°F (190°C). Spread the sweetened shredded coconut and sliced almonds evenly on a baking sheet. Bake for 6 to 10 minutes until they lightly brown and become fragrant, stirring occasionally to prevent burning.
Prepare Pan and Mix Dry Ingredients: Grease a 9″ by 13″ cake pan with butter to prevent sticking. Set aside two buttered rubber spatulas for later use. In a large mixing bowl, combine the crispy rice cereal with most of the toasted coconut and almond mixture, reserving a small amount for topping.
Melt Marshmallows and Butter: In a microwave-safe bowl, place the mini vegan marshmallows and 4 tablespoons of butter. Microwave for 2 to 3 minutes or until the marshmallows are melted and puffy. Stir in the pure coconut extract to give a lovely coconut aroma and flavor.
Combine Mixtures: Quickly pour the melted marshmallow mixture into the bowl with the cereal and toasted nut mixture. Mix thoroughly until all cereal pieces are well coated with the marshmallow blend.
Press Into Pan and Add Chocolate: Immediately press the sticky mixture evenly into the prepared pan using the greased rubber spatulas to ensure uniform thickness. Melt the semi-sweet or bittersweet chocolate using a double boiler or microwave until smooth. Pour the melted chocolate evenly over the top of the pressed cereal mixture.
Top and Cool: Evenly sprinkle the reserved toasted coconut and almond mixture on top of the melted chocolate. Allow the entire pan to cool completely at room temperature until the chocolate is set and firm. Once cooled, cut into 24 squares and serve.

Notes

Use vegan marshmallows for a dairy-free version.
Pressing the mixture firmly into the pan helps the treats hold together better.
Store treats in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
If you prefer a sweeter chocolate topping, opt for milk chocolate instead of semi-sweet.
For added texture, consider mixing in a handful of mini dark chocolate chips before pressing into the pan.