Who doesn’t love a Samoa Girl Scout Cookie??? Seriously. The toasted coconut, the caramel, the chocolate stripes and the bit of crunch in the middle? And is a Rice Krispy treat the best thing that ever happened? So what if we combined them and made the most delicious dessert to ever happen to your face? With my Coconut Caramel Crispy Treats, you get all of the caramel, coconut, chocolate, marshmallow crunch you never knew you needed in one no-bake dessert!

Here’s how you do it! Begin by toasting an entire bag of sweetened coconut flakes (14 oz.). To toast coconut, you can place it in a skillet over medium heat and stir (don’t walk away from it) for just a few minutes until it’s beautifully golden, or spread it on a cookie sheet and bake at 325 degrees for 5-10 minutes, stirring and watching closely to avoid burning. Divide the toasted coconut in half and to one half add a can of dulce de Leche (can be found by the sweetened condensed milk in the grocery store) and store to combine. Set both the caramel/coconut and toasted coconut aside.

If you can’t find dulce de Leche, you can use a can of sweetened condensed milk and turn it magically into the most luscious caramel.  My favorite method is in the instant pot! Just fully remove the sticker and goo and put the clean can in the IP.  Cover it fully with water and pressure cook for 30 minutes.  Let it come back to pressure naturally and then remove and let it cool fully.  Easy peasy caramel sauce!

Back to the recipe…

In a pot, add 5 T butter over medium heat and melt. Add in one 16 oz. bag of mini marshmallows and stir to melt. Quickly add in 7 cups of Rice Krispies cereal and stir to combine. Remove from heat. Add in 1 additional cup of mini marshmallows — these will stay mostly whole and add delightful bites throughout.

Butter a 9×13″ dish and layer half of the cereal with marshmallows to the dish, pressing lightly. Cover with the caramel coconut. Add the rest of the marshmallow/cereal mixture over the top and press down to flatten.

Melt 1 c. of chocolate chips with 1/2 T. coconut oil for 30 seconds. Stir. If fully melted, stop here. If not, add 30 more seconds and stir. Drizzle this over the top of the treats and then garnish with the additional toasted coconut. Let set for at least a half hour in a cool place.

Note: the caramel can make the cereal less crispy as time goes on, so if you’re making them ahead, assemble as close to serving as possible.

There you have it, my friends! A brand new batch of no-bake deliciousness for you to love!

Coconut Caramel Crispy Treats (Samoa Rice Krispie Treats)

 

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Prep time

15 mins

Total time

15 mins

 

When your favorite cookie marries a marshmallowy crispy treat they have the most delicious dessert you've ever tasted!

Alison: That Which Nourishes

Serves: 12 bars

Grocery List

• 14 oz. coconut flakes (sweetened)
• 5 T. butter
• 16 oz. mini marshmallows + 1 additional cup
• 7 c. crisp rice cereal
• 1 can dulce de Leche
• 1 c. semisweet chocolate chips
• ½ T. coconut oil

Here's how...

1. Begin by toasting an entire bag of sweetened coconut flakes (see post for instructions).
2. Divide the toasted coconut in half and to one half add a can of dulce de Leche (can be found by the sweetened condensed milk in the grocery store) and store to combine.
3. Set both the caramel/coconut and toasted coconut aside.
4. In a pot, add 5 T butter over medium heat and melt. Add in one 16 oz. bag of mini marshmallows and stir to melt. Quickly add in 7 cups of Rice Krispies cereal and stir to combine. Remove from heat. Add in 1 additional cup of mini marshmallows.
5. Butter a 9x13" dish and layer half of the cereal with marshmallows to the dish, pressing lightly. Cover with the caramel coconut. Add the rest of the marshmallow/cerel mixture over the top and press down to flatten.
6. Melt 1 c. of chocolate chips with ½ T. coconut oil for 30 seconds. Stir. If fully melted, stop here. If not, add 30 more seconds and stir. Drizzle this over the top of the treats and then garnish with the additional toasted coconut.
7. Let set for at least a half hour in a cool place.

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