These Amazing Samoa Rice Krispie Treats are chewy, gooey, and utterly irresistible, packed with toasted coconut, rich caramel, and melty chocolate. Think Rice Krispie meets Girl Scout cookie magic.
Shortbread cookie chunks, golden caramel, and a cascade of milk chocolate chips turn every bite into a crunchy, creamy delight. A new dessert favorite that’s no-bake and ready in minutes!
Sweet Layers of Flavor: Main Ingredients for Amazing Samoa Rice Krispie Treats
- Mini marshmallows – The pillowy base that melts into a gooey binder for that signature chewy Rice Krispie texture.
- Caramel sauce or Kraft Caramels – Brings rich, buttery sweetness and that golden Samoa-style flavor.
- Butter – Adds depth and richness while keeping everything silky smooth.
- Rice Krispies cereal – The crispy backbone of the treat, adding crunch and nostalgic texture.
- Shortbread cookie pieces – Offer a crumbly, buttery contrast that echoes classic Samoa cookies.
- Toasted coconut – Nutty, slightly sweet, and aromatic, it defines the Samoa flavor profile.
- Milk chocolate chips – Melted and mixed in for pockets of creamy chocolate and a luscious topping.
Let’s Get Mixing: How to Make Amazing Samoa Rice Krispie Treats
Start by melting butter, marshmallows, and caramel together until creamy and smooth. Remove from heat and quickly fold in the Rice Krispies, crumbled shortbread cookies, and most of the toasted coconut.
Cool slightly before adding chocolate chips to avoid melting. Press the mixture into a greased baking pan, then spread melted chocolate over the top.
Finish with a final sprinkle of toasted coconut and let the pan cool completely. Once the topping sets, slice and devour.
Tips, Tricks & Twists for the Perfect Samoa-Inspired Treat
For a deeper caramel flavor, opt for Kraft caramels melted down instead of caramel sauce—they offer a richer, saltier punch. If you’re in a hurry, store-bought caramel sauce works beautifully but choose one that’s thick and buttery.
Toast your coconut in a dry skillet for just a few minutes over medium heat—watch it closely for that golden-brown color without burning. You can also experiment with dark chocolate chips for a bolder contrast, or swap in crushed graham crackers for the shortbread if that’s what’s in your pantry.
These bars are flexible and forgiving, which makes them perfect for adapting to taste or ingredients on hand.
Keeping That Chewy Goodness: How to Store Samoa Rice Krispie Treats
Let the treats cool completely before storing to ensure the chocolate topping doesn’t smudge or smear. Store them in an airtight container at room temperature for up to 5 days—layering parchment paper between bars to prevent sticking.
If you’d like to freeze them, wrap individual bars tightly in plastic wrap and then foil. They can be frozen for up to a month. Thaw at room temperature for 30 minutes before enjoying—still chewy, still amazing.
Samoa Rice Krispies
Ingredients
- 1 12 oz package milk chocolate chips
- 4½ cups Rice Krispies cereal
- ¼ cup butter
- 2 cups shortbread cookie pieces
- 1 10 oz package mini marshmallows
- 8 oz thick caramel sauce or 20–25 unwrapped Kraft Caramels
- 1½ cups toasted coconut divided
Instructions
- Grease a 9×13-inch glass baking dish with butter and set aside.
- In a large saucepan set over medium-low heat, combine butter, mini marshmallows, and caramel sauce (or unwrapped caramels), stirring constantly until completely melted and uniform.
- Withdraw the saucepan from heat and quickly stir in the Rice Krispies, shortbread pieces, and 1 cup of the toasted coconut, mixing until fully incorporated.
- Allow the mixture to cool slightly for one to two minutes, then fold in ¾ cup of the chocolate chips. Transfer the mixture to the prepared baking dish and press evenly using buttered hands.
- Melt the remaining chocolate chips using a microwave or double boiler, optionally adding 1 teaspoon of canola oil for a smoother texture.
- Evenly pour the melted chocolate over the surface of the treats and spread to cover. Sprinkle the remaining ½ cup of toasted coconut over the top.
- Let sit at room temperature until the chocolate has firmed.
- Once set, slice into portions and serve.
