Rice Krispies, Coconut, Desserts, Snacks (Print Version)
Ingredients:
01 -
5 cups mini marshmallows.
02 -
3 tablespoons butter.
03 -
6 cups Rice Krispie cereal.
04 -
14 oz sweetened shredded coconut.
05 -
2 tablespoons milk.
06 -
1 (13.4 oz) can dulce de leche.
07 -
6 oz semisweet chocolate, melted.
Instructions:
01 -
In a large sauté pan, cook the entire bag of shredded coconut over medium-high heat, stirring constantly until most of it is golden brown. Remove from heat once toasted, as it will continue to cook slightly from the pan's residual heat.
02 -
Set aside ½ cup of the toasted coconut for garnishing later.
03 -
In a microwave-safe bowl, heat the dulce de leche and 2 tablespoons of milk for about 1½ minutes. This helps thin the mixture for easier mixing.
04 -
Mix the dulce de leche with the remaining toasted coconut (not the ½ cup set aside).
05 -
In another microwave-safe bowl, melt together the marshmallows and butter (about 2 minutes in the microwave). Stir until combined.
06 -
Pour the Rice Krispie cereal into the melted marshmallow mixture and mix well.
07 -
In a greased 8x12-inch pan, place half of the Rice Krispie mixture and press it down evenly. Spread the caramel coconut mixture over the first layer, then add the remaining cereal mixture on top and press down gently.
08 -
Melt the semisweet chocolate and spread it over the top of the Rice Krispies. Garnish with the reserved toasted coconut.
09 -
Allow the chocolate to harden before cutting and serving.
Notes:
01 -
These Samoa Rice Krispies combine the classic flavors of caramel, coconut, and chocolate in a fun, no-bake treat. Perfect for parties or anytime you’re craving something sweet!.
02 -
The Rice Krispies give these bars a delightful crunch, while the toasted coconut and dulce de leche add richness.