Description
These Samoa Rice Krispie Treats are a delightful twist on the classic treat, featuring layers of toasted coconut, rich caramel, and a chocolate drizzle. Easy to make and perfect for sharing, these bars combine crunchy cereal with gooey marshmallows and indulgent toppings for a truly irresistible dessert.
Ingredients
Scale
Base Layer
- 6 cups Rice Krispies cereal
- 3 tablespoons unsalted butter
- 1 package (10 oz) marshmallows
- 1/2 teaspoon vanilla extract
Toppings
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup caramel sauce
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil (for the chocolate drizzle)
Instructions
- Prepare the marshmallow mixture: In a large pan, melt the butter over low heat. Add the marshmallows and stir continuously until melted and smooth.
- Add vanilla: Remove the pan from heat and stir in the vanilla extract for enhanced flavor.
- Combine cereal: Gradually add the Rice Krispies cereal to the marshmallow mixture, stirring gently until every piece is fully coated.
- Form the base: Spread the coated cereal mixture evenly into a greased 9×13-inch baking dish, pressing down lightly to create a uniform layer.
- Toast the coconut: In a dry skillet over medium heat, toast the shredded coconut for 3 to 4 minutes, stirring frequently until golden brown and fragrant.
- Add toasted coconut: Evenly sprinkle the toasted coconut over the Rice Krispies base layer in the baking dish.
- Drizzle caramel: Pour the caramel sauce over the coconut layer, spreading gently to cover the surface. Allow the bars to set at room temperature for about 15 minutes.
- Melt chocolate: In a small microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring after each, until smooth and glossy.
- Final drizzle and setting: Drizzle the melted chocolate evenly over the caramel and coconut layer. Let the bars set fully before cutting into 12 to 16 squares for serving.
Notes
- For best results, use sweetened shredded coconut to mimic the traditional Samoa flavors.
- Ensure the coconut is stirred constantly while toasting to prevent burning.
- Allow the bars to cool and set completely before cutting to maintain clean edges.
- You can substitute caramel sauce with homemade caramel for a richer taste.
- Store treats in an airtight container at room temperature for up to 3 days.
