Chocolate-Coconut Rice Krispie Treats

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Last week I was strolling through Walmart, which happens to be one of my least favorite stores on the planet. The dim lighting and lack of decent produce coupled with a maximum of 3 open lanes stacked 10 people deep is enough to make me stay away – forever. However, I was on a mission to find a specific item for a cupcake idea.

A mission that was fully provoked by Amber, who led me on a wild goose chase via the phone. After asking several employees and Amber’s diligent Googling from New Jersey, I still came up empty handed. It appears that we Ohioans are a little late to the Orange Creamsicle Oreo scene.

Instead of fleeing at that moment, I decided to do what any baker would do, I went to assess their baking aisle where I stumbled upon a lonely bag of Toasted Coconut Marshmallows. Being that I love coconut, especially of the toasted variety, and marshmallows, I immediately snatched them up along with a giant box of Kellogg’s Rice Krispies. Hello, Toasted Marshmallow Rice Krispie Treats!

I wanted to love these marshmallows – I really did. However, I can only equate the experience to eating a marshmallow that’s been coated in coconut flavored sand. Not the best mouth feel in the world and sandy Rice Krispie Treats sound less than delicious. Lucky for me, I had a full bag of plain miniature marshmallows stashed away in the pantry, so I created my own version of Toasted Coconut Rice Krispie Treats and added a little chocolate into the mix just to kick things up a notch.

The result? Oooey, gooey crispy marshmallow goodness enhanced by the subtle flavor of coconut and flecks of chocolate. A definite win and totally worth waiting 15 minutes in line at Walmart for the inspiration.

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Chocolate-Coconut Rice Krispie Treats

By: Jamie

4.46 from 11 ratings

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Servings: 24

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This twist on the classic cereal treat adds tropical flair with coconut.

Ingredients

1x2x3x

• ▢ 3 tablespoons unsalted butter
• ▢ 4 ¾ cups miniature marshmallows divided use
• ▢ ¼ teaspoon coconut extract
• ▢ 6 cups crisped rice cereal Kellogg's Rice Krispies
• ▢ 1 ½ cups sweetened coconut flakes toasted (see note below)
• ▢ ¾ cup miniature semisweet chocolate chips

Instructions 

• Line a 9 x 13 x 2 inch baking pan with foil and spray with nonstick cooking spray.
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in coconut extract.
• Add crisped rice cereal; stirring until well coated. Fold in toasted coconut, miniature chocolate chips and reserved 3/4 cup marshmallows.
• Using buttered spatula, press the mixture into the prepared pan. Cool. Cut into 2-inch squares.

Notes

- Chocolate-Coconut Rice Krispie Treats are best if served the same day they are made.

- To Toast Coconut: Preheat oven to 350 F. Spread shredded, flaked, or shaved coconut on a rimmed baking sheet. Bake in preheated oven, stirring often, until golden brown - about 5 to 10 minutes.

- I drizzled my bars with melted chocolate before serving.

Nutrition

Calories: 129kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 4mg, Sodium: 24mg, Potassium: 68mg, Fiber: 1g, Sugar: 10g, Vitamin A: 47IU, Calcium: 6mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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