Samoa Rice Krispies
Lusciously chewy Rice Krispie treats infused with rich caramel, studded with buttery shortbread crumbles, velvety milk chocolate chips, and golden toasted coconut. Finished with a glossy layer of melted chocolate and a final dusting of coconut for a decadent bite.
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 9x13-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.