Introduction

Samoa Rice Krispie Treats are a delightful twist on the classic snack, combining crispy cereal with rich caramel, toasted coconut, and smooth chocolate. These layered treats capture the flavors of the beloved Samoa cookie in a fun and easy-to-make dessert.

Three square-shaped treats rest on a clear glass plate over a white marbled texture. Each treat has a thick bottom layer made from smooth, dark chocolate that slightly spills out around the edges. On top, there is a thick layer made of golden brown crispy oats mixed with small crunchy pieces, giving it a rough texture. The top of each treat is decorated with thin, dark brown chocolate drizzles, adding a shiny and smooth contrast to the crunchy layer. Around the plate, small white marshmallows are scattered, enhancing the cozy and sweet feel of the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup butter
5 cups mini marshmallows
6 cups Caramel Crunch cereal
11 oz. bag of caramels
2 tablespoons heavy whipping cream
1 1/2 cups coconut
3 cups milk chocolate chips

Instructions

Step 1: Melt the butter over medium heat in a large saucepan.
Step 2: Add the mini marshmallows and stir continuously until completely melted and smooth.
Step 3: Pour in the Caramel Crunch cereal and stir until all the cereal is evenly coated with the marshmallow mixture.
Step 4: Transfer the cereal mixture to a 9×13 inch pan and press down evenly to form a solid layer.
Step 5: In a medium saucepan, combine the caramels and heavy whipping cream over medium heat.
Step 6: Stir the mixture until the caramels are fully melted and smooth.
Step 7: Spread the coconut on a baking tray and toast it in a 350°F oven for about 10 minutes, stirring regularly to prevent burning.
Step 8: Stir the toasted coconut into the melted caramel, then pour the caramel-coconut layer evenly over the rice krispie base.
Step 9: Melt the milk chocolate chips in the microwave in 30-second increments, stirring after each, until the chocolate is smooth (about 90 seconds total).
Step 10: Slice the rice krispie treats into individual pieces and carefully remove them from the pan.
Step 11: Dip the bottom of each treat into the melted chocolate.
Step 12: Put the remaining melted chocolate into a small ziplock bag and snip off a corner.
Step 13: Drizzle the chocolate over the top of each treat using the ziplock bag for a decorative finish.
Step 14: Allow the chocolate to set completely before serving.

Tips & Variations

Use a silicone spatula to press the cereal mixture evenly into the pan without sticking.
Swap milk chocolate chips for dark chocolate for a richer flavor.
For extra crunch, sprinkle chopped toasted pecans on the caramel layer before it sets.
If you prefer, substitute sweetened shredded coconut with unsweetened for a less sweet treat.

Storage

Store the Samoa Rice Krispie Treats in an airtight container at room temperature for up to 3 days. To keep the chocolate topping from melting, avoid storing them in warm areas. They can be refrigerated for up to a week; just let them come to room temperature before serving for the best texture.

How to Serve

The image shows a close-up of a chewy snack bar on a white plate with a white marbled background. The bar has two layers: the base is golden brown with visible round cereal pieces and oats, and the top is coated with a thick caramel-like mixture that holds the ingredients together. Drizzled over the top is a smooth and glossy layer of milk chocolate in thin zigzag lines. The edges are chunky and uneven, showing the mix of cereal and oats. In the foreground and background, blurred similar bars are partially visible, giving depth to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Rice Krispies instead of Caramel Crunch cereal?

Yes, regular Rice Krispies will work, but the Caramel Crunch cereal adds extra caramel flavor and sweetness that complements the other layers.

How do I prevent the coconut from burning while toasting?

Stir the coconut frequently during toasting and keep an eye on it, as coconut can burn quickly. Toasting at 350°F for about 10 minutes usually produces golden, fragrant coconut without burning.

Samoa Rice Krispie Treats Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

These Samoa Rice Krispie Treats combine the classic gooey marshmallow cereal base with a rich layer of caramel and toasted coconut, finished with a drizzle of smooth milk chocolate. Inspired by the popular Samoa Girl Scout cookies, this dessert is a perfect mix of chewy, crunchy, and decadent flavors, ideal for any sweet tooth craving.

Author: Marco
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Rice Krispie Treats:

1/3 cup butter
5 cups mini marshmallows
6 cups Caramel Crunch cereal

For the Samoa Layer:

11 oz. bag of caramels
2 tablespoons heavy whipping cream
1 1/2 cups shredded coconut
3 cups milk chocolate chips

Instructions

Melt Butter and Marshmallows: In a large saucepan over medium heat, melt 1/3 cup butter. Add 5 cups mini marshmallows and stir continuously until the marshmallows are completely melted and the mixture is smooth.
Combine with Cereal: Pour in 6 cups Caramel Crunch cereal and gently stir until all the cereal is evenly coated with the marshmallow mixture.
Press into Pan: Transfer the coated cereal mixture into a 9×13 inch pan. Use a spatula or your hands to press the mixture down evenly and firmly to create a compact base layer.
Melt Caramel Sauce: In a medium saucepan over medium heat, combine an 11 oz bag of caramels with 2 tablespoons of heavy whipping cream. Stir continuously until the caramel is melted completely and the sauce is smooth.
Toast Coconut: Preheat oven to 350°F (175°C). Spread 1 1/2 cups shredded coconut evenly on a baking tray. Toast in the oven for about 10 minutes, stirring regularly to prevent burning, until golden brown and fragrant.
Mix and Spread Caramel Coconut: Stir the toasted coconut into the melted caramel sauce until well combined. Pour this mixture evenly over the pressed Rice Krispie base layer in the pan.
Melt Chocolate: Microwave 3 cups milk chocolate chips in 30-second increments for about 90 seconds total, stirring after each increment until the chocolate is melted and smooth.
Slice Treats: Allow the layered treat to cool slightly, then carefully slice into individual pieces. Remove each piece from the pan.
Dip and Drizzle Chocolate: Dip the bottom of each treat piece into the melted chocolate, allowing excess to drip off. Place remaining chocolate into a small ziplock bag, snip a corner, and drizzle chocolate over the top of each treat for a decorative finish.
Set and Serve: Let the chocolate fully set at room temperature or place in the refrigerator briefly until hardened. Serve and enjoy your Samoa Rice Krispie Treats!

Notes

For best results, use mini marshmallows as they melt more quickly and evenly.
When toasting coconut, keep a close eye as it can burn quickly; stir often.
You can substitute Caramel Crunch cereal with regular Rice Krispies if unavailable, but the caramel cereal adds extra flavor.
If you prefer, the chocolate drizzle can be replaced with white or dark chocolate based on taste preference.
Store leftover treats in an airtight container for up to 3 days at room temperature or up to 1 week if refrigerated.

Keywords: Samoa Rice Krispie Treats, Rice Krispies, caramel coconut treats, chocolate drizzle dessert, Girl Scout cookie inspired, no bake dessert