Description
Samoa Rice Krispie Treats are a delightful twist on the classic treat, layered with toasted coconut, gooey caramel, and a rich chocolate drizzle inspired by the famous Samoa cookies. These easy-to-make bars combine the crispy texture of Rice Krispies with indulgent flavors, perfect for a sweet snack or dessert.
Ingredients
Scale
Base
- 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
- Melt the Butter and Marshmallows: In a large pan over low heat, melt the butter. Add the marshmallows and stir continuously until they are completely melted and the mixture is smooth.
- Add Vanilla Extract: Remove the pan from heat and stir in the vanilla extract to infuse flavor evenly.
- Combine with Rice Krispies: Gradually add the Rice Krispies cereal into the marshmallow mixture, stirring gently to coat all the cereal thoroughly without crushing them.
- Press into Baking Dish: Spread the coated cereal mixture into a greased 9×13-inch baking dish, pressing lightly to create an even and compact layer.
- Toast Coconut: In a dry skillet over medium heat, toast the shredded coconut for about 3 to 4 minutes, stirring frequently to achieve a golden brown color without burning.
- Layer Toasted Coconut: Once toasted, evenly sprinkle the coconut over the pressed Rice Krispies layer.
- Add Caramel Sauce: Drizzle the caramel sauce evenly over the coconut layer, then let the entire treat set at room temperature for approximately 15 minutes to allow the layers to meld slightly.
- Melt Chocolate Drizzle: In a small microwave-safe bowl, melt the chocolate chips together with coconut oil in 30-second intervals, stirring well between each interval until the chocolate is smooth and glossy.
- Drizzle Chocolate: Drizzle the melted chocolate over the caramel and coconut layer in a decorative pattern, then allow the bars to fully set before slicing into squares.
Notes
- Use a greased baking dish or line with parchment paper for easier removal of bars.
- Be careful not to over-toast the coconut to prevent bitterness.
- Caramel sauce can be homemade or store-bought for convenience.
- Store treats in an airtight container to keep them fresh for several days.
- For a vegan variation, substitute marshmallows with vegan marshmallows and use dairy-free butter.
