Coconut Rice Krispie Treats (Print Version)
# Ingredients:
→ Rice Krispie Base
01 -
6 tablespoons unsalted butter
02 -
8 cups mini marshmallows
03 -
6 cups Rice Krispies cereal (or other toasted rice cereal)
04 -
1½ cups sweetened shredded coconut
→ Mix-ins and Toppings
05 -
2 cups mini marshmallows (for folding in whole)
06 -
½ cup sweetened shredded coconut (for topping)
# Instructions:
01 -
Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides to easily lift out the treats later. Lightly coat the parchment with non-stick cooking spray to prevent sticking.
02 -
In a large pot (a 5.5-quart Dutch oven works perfectly), melt the butter over medium heat. Once completely melted, add the 8 cups of mini marshmallows. Stir continuously until the marshmallows are fully melted and the mixture is smooth. Remove from heat immediately.
03 -
Working quickly, add the Rice Krispies cereal and 1½ cups sweetened shredded coconut to the melted marshmallow mixture. Fold gently but thoroughly with a silicone spatula until everything is evenly coated with the sticky marshmallow mixture.
04 -
Add the additional 2 cups of mini marshmallows and fold them in. Don't overmix - you want these marshmallows to remain whole for pockets of gooey goodness throughout the treats.
05 -
Immediately transfer the mixture to your prepared baking dish. Using a lightly greased silicone spatula, gently spread the mixture evenly to fill the pan. Press down lightly to shape - but don't compact them too firmly or they'll become dense and hard.
06 -
While the treats are still warm and sticky, sprinkle the remaining ½ cup of sweetened shredded coconut evenly over the top. Press very gently to help the coconut adhere to the surface.
07 -
Allow the treats to cool at room temperature for at least 1 hour to set properly. If they'll be sitting out longer than an hour, cover them tightly with plastic wrap to prevent them from drying out and becoming hard.
08 -
Once set, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into 12 squares (or your preferred size). Serve immediately or store in an airtight container.
# Notes:
01 -
10 cups of mini marshmallows (required for this recipe) is equivalent to about two 10-ounce bags.
02 -
These treats stay fresh for 2-3 days when stored in an airtight container at room temperature.
03 -
For extra coconut flavor, try using coconut oil instead of butter, or add ½ teaspoon of coconut extract to the melted marshmallow mixture.