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Samoa Rice Krispie Treats Recipe

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4.2 from 43 reviews

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 16 servings 1x

Description

These Samoa Rice Krispie Treats combine the classic crispy marshmallow cereal base with a decadent layer of toasted coconut and dulce de leche caramel, topped with melted semisweet chocolate and more toasted coconut. Inspired by the popular Samoa cookie, this easy no-bake treat offers a perfect blend of chewy, crunchy, and rich flavors for a crowd-pleasing dessert.

Ingredients

Scale

For the Toasted Coconut and Dulce de Leche Layer

  • 14 oz bag sweetened shredded coconut
  • 2 tablespoons milk
  • 1 (13.4 oz) can dulce de leche

For the Rice Krispie Base

  • 5 cups mini marshmallows
  • 3 tablespoons butter
  • 6 cups Rice Krispie cereal

For the Topping

  • 6 oz semisweet chocolate, melted

Instructions

  1. Toast the Coconut: Place the entire 14 oz bag of shredded coconut in a large sauté pan over medium-high heat. Stir and flip constantly to evenly toast the coconut until most pieces are a golden brown color and it smells like hot buttered popcorn. Be vigilant to avoid burning. Once toasted, remove from heat and stir for an additional two minutes as residual pan heat continues cooking.
  2. Set Aside Some Coconut: Remove ½ cup of the toasted coconut and set it aside for garnishing the finished treats.
  3. Thin the Dulce de Leche: In a microwave-safe bowl, combine the dulce de leche and 2 tablespoons of milk. Microwave for about 1 ½ minutes to thin out the dulce de leche for easier mixing.
  4. Mix Dulce de Leche and Coconut: Combine the thinned dulce de leche mixture with the remaining toasted coconut that was not set aside. Stir well to incorporate.
  5. Melt Marshmallows and Butter: In a large microwave-safe bowl, melt together the mini marshmallows and butter. This typically takes about 2 minutes, but microwave times may vary. Stir the mixture until smooth and combined.
  6. Add Cereal: Stir the Rice Krispie cereal into the melted marshmallow and butter mixture until well coated.
  7. Assemble the Layers: Grease an 8×12 inch pan. Spread half of the cereal mixture evenly in the pan and press gently to compact. Next, spread the caramel coconut mixture over this layer. Top with the remaining cereal mixture and press down firmly. Spraying your hands with cooking spray can prevent sticking when pressing.
  8. Add Chocolate and Garnish: Melt the semisweet chocolate and spread it evenly over the top of the layered treats. While the chocolate is still melted, sprinkle the reserved ½ cup of toasted coconut evenly over the surface. Allow the chocolate to harden before cutting and serving.

Notes

  • Keep a close eye on the coconut while toasting as it can burn quickly once it starts to brown.
  • Microwave times may vary, so check marshmallows and dulce de leche mixture frequently to avoid overheating.
  • Using cooking spray on your hands prevents the sticky marshmallow mixture from adhering while pressing the cereal layers.
  • For cleaner slices, let the treats cool completely and use a sharp knife when cutting.
  • Store treats in an airtight container at room temperature for up to 3 days to retain freshness and texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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Find it online: https://mettehelbak.com/samoa-rice-krispie-treats-recipe/