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Samoa Rice Krispie Treats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 to 16 squares
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American

Description

Delight in these irresistible Samoa Rice Krispie Treats, a luscious twist on the classic marshmallow snack. With layers of toasted coconut, gooey caramel, and rich chocolate drizzle atop crispy Rice Krispies, this treat perfectly mimics the flavors of the beloved Samoa cookie in an easy, no-bake bar form. Perfect for parties or a sweet snack, these bars combine crunchy, chewy, and creamy textures in every bite.

Ingredients

Main Ingredients

  • 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

  1. Melt butter and marshmallows: In a large pan over low heat, melt the unsalted butter. Add the marshmallows and stir continuously until completely melted and the mixture is smooth.
  2. Add vanilla extract: Remove the pan from heat and stir in the vanilla extract to infuse flavor.
  3. Mix in Rice Krispies: Gradually add the Rice Krispies cereal to the marshmallow mixture, stirring thoroughly to coat every piece.
  4. Press mixture into pan: Transfer the coated cereal into a greased 9×13-inch baking dish, spreading it out evenly and pressing gently to form a compact layer.
  5. Toast shredded coconut: In a dry skillet over medium heat, toast the shredded coconut for about 3–4 minutes while stirring frequently to achieve a golden brown color without burning.
  6. Layer toasted coconut: Evenly spread the toasted coconut over the Rice Krispies layer in the baking dish.
  7. Add caramel layer: Drizzle caramel sauce evenly over the coconut layer. Allow the bars to set at room temperature for approximately 15 minutes to help the layers adhere.
  8. Melt chocolate drizzle: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between until the mixture is smooth and melted.
  9. Drizzle chocolate over bars: Pour the melted chocolate evenly over the caramel-coconut layer. Let the bars set fully before cutting into 12 to 16 squares for serving.

Notes

  • Ensure the shredded coconut is stirred constantly while toasting to prevent burning.
  • Use a greased baking dish to make removing the treats easier.
  • Allow the bars to cool and set completely before cutting to avoid crumbling.
  • Store leftovers in an airtight container to maintain freshness.
  • Caramel sauce can be homemade or store-bought depending on preference.

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