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Samoa Rice Krispie Treats Recipe

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★★★★★

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.

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

  1. 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.
  2. Combine with Cereal: Pour in 6 cups Caramel Crunch cereal and gently stir until all the cereal is evenly coated with the marshmallow mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Slice Treats: Allow the layered treat to cool slightly, then carefully slice into individual pieces. Remove each piece from the pan.
  9. 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.
  10. 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

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