Chocolate-Coconut Rice Krispie Treats
This twist on the classic cereal treat adds tropical flair with coconut.
Servings 24
Ingredients
- 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.