Coconut Rice Krispie Treats
These homemade Coconut Rice Krispies are a quick, crowd-pleasing, and unique dessert bar everyone will be raving about. They are loaded with sweet coconut, gooey marshmallow, and crispy cereal.
EQUIPMENT
- large pot - I use my 5.5 quart Dutch oven
- Silicone Spatula
- 9x13 baking dish - my USA Pan aluminized steel pan is the best
- parchment paper
INGREDIENTS
- 6 tablespoons unsalted butter
- 8 cups mini marshmallows***
- 6 cups Rice Krispies cereal - or other toasted rice cereal
- 1 ½ cups sweetened shredded coconut
- 2 cups mini marshmallows*** - additional for folding in whole
- ½ cup sweetened shredded coconut - additional for topping
INSTRUCTIONS
- Prepare a 13x9 baking dish with parchment paper. Lightly grease the parchment paper with non stick cooking spray. Set aside.
- In a large pot melt the butter over medium heat. Once melted, add the mini marshmallows and stir until they are completely melted. Remove from heat.
- Immediately fold in the sweetened shredded coconut and Rice Krispies cereal. Make sure everything is well coated in the marshmallow mixture.
- Add in the additional mini marshmallows and fold until incorporated.
- Transfer the mixture to prepared baking dish. Gently spread the mixture into the pan using a lightly greased silicone spatula. NOTE: Lightly press mixture into the pan, do not pack them down with force.
- Immediately sprinkle additional sweetened shredded coconut over the top of the Coconut Rice Krispie Treats.
- Allow them to sit at room temperature for at least 1 hour to set.NOTE: If they will be left out for more than an hour, I recommend covering tightly to prevent them from drying out.
- Lift the parchment paper and Coconut Rice Krispie Treats from the pan. Cut into desired amount of squares (I recommend 12) and serve or store.
RECIPE NOTES
*** 10 cups of mini marshmallows (required for 1 batch of Coconut Rice Krispie treats) is equivalent to about 2- 10 ounce bags. You will have a cup or two of mini marshmallows leftover.
HOW TO MAKE SANTAS
You will need some sweetened coconut flakes (rest of bag), 6 ounces of white chocolate, 6 ounces of red candy melts, mini chocolate chips for the eyes, large red sprinkles or M&Ms for the nose, and large white sprinkles or mini marshmallow for the hat ball.- Cut the 9x13 pan of coconut rice krispies into 15 oblong shapes.
- Dip them into the melted white chocolate and then coconut. Place them on waxed paper and allow the chocolate to harden.
- Then dip the top in melted red chocolate and place the white ball on the hat immediately. Allow the chocolate to harden.
- Press in the mini chocolate chip eyes and red nose. If the nose is not sticking you can use a little melted white chocolate to stick it in place.
STORING INFORMATION
- At room temperature, in an airtight container, for up to 3 days.
- Frozen, in an airtight container, for up to 6 weeks. Thaw at room temperature prior to serving.
- Refrigerating is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
