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Toasted Coconut Rice Krispie Treats

May 25, 2010

Rice Krispie treats. We all know and love them. For many of us, it was the first thing we ever made in the kitchen. You can buy them pre-made in the store these days, but those just aren’t the same as the real, homemade version. It’s one of those foods that with one bite instantly transports you to being a kid again.

Toasted Coconut Rice Krispie Treats

Last week I found Toasted Coconut marshmallows at my grocery store. They leaped off the shelf and into my cart. After I got them home and ate half the bag as s’mores (speaking of childhood favorites…), I started imagining ways to better showcase the coconut flavor of the marshmallows.

What would happen if, say, a coconut macaroon hooked up with a Rice Krispie treat and they had delicious little dessert babies?

You’d get Toasted Coconut Rice Krispie Treats. They have all the familiar gooey crunch of the classic treats, but with an additional layer of crunch and tropical flavor from the toasted coconut and a melt in your mouth dark chocolate glaze. Sometimes it’s best not to mess with a classic, but in this case I think you’ll agree it’s well worth the mess. (Unless you hate coconut, that is.)

Toasted Coconut Rice Krispie Treats

Toasted Coconut Rice Krispie Treats

Makes about 24 squares

I originally intended to use all toasted coconut marshmallows to make these treats, but with only half a bag left I wasn’t able to find any more. I made my batch with half regular and half toasted coconut marshmallows. Use whatever combination of marshmallows you like, so long as it totals 10 ounces. I used 60% Ghirardelli bittersweet chocolate chips for the glaze.

Ingredients

Cooking spray for greasing the pan
3 tablespoons unsalted butter
10oz (1 bag) of regular-sized marshmallows, original or toasted coconut flavor (or both)
1/2 cup shredded sweetened coconut
1 teaspoon coconut extract
5 cups Rice Krispies cereal
1 cup toasted shredded coconut*
3 ounces (about 1/2 cup) bittersweet chocolate chips, melted

Directions

* To toast coconut, spread shredded coconut in an even layer on a cookie sheet and bake at 300F, stirring every few minutes, for 10-15 minutes or until coconut is golden brown. Don’t walk away from the oven! The coconut will brown very quickly, so keep an eye on it. Set aside to cool.

Line a 9×13 inch pan or baking dish with foil, leaving a few inches of overhang on each side. Grease the foil very well with cooking spray.

In a large saucepan or pot, melt butter. Add marshmallows and heat over medium-low heat, stirring until melted. Stir in shredded coconut and coconut extract. Remove from heat. Add Rice Krispies and stir until thoroughly coated.

Spread Rice Krispie mixture into prepared pan. With the back of a buttered spatula or using a sheet of waxed paper, press mixture firmly into an even layer. Sprinkle with toasted coconut and press lightly to adhere to the top of the treats.

In a small, heatproof and microwave safe bowl, heat the chocolate in the microwave on high for 30 seconds. Stir, and return to microwave, heating in 15 second intervals and stirring well between each heating, until chocolate is melted. Drizzle melted chocolate over the treats in the pan.

Cool at room temperature until chocolate hardens. Once cool, lift treats out by the edges of the foil. Cut into squares and enjoy feeling like a kid again.

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12 Comments
  1. katekirk permalink
    May 25, 2010 11:49 am

    yum! have not seen coconut marshmallows at grocery store but clearly I’ve been neglecting them. These are on the weekend “to make” list.

  2. May 25, 2010 10:57 pm

    You post the most delicious looking desserts! I want to eat these right now. I really hope I can find some toasted marshmallows soon.

    When I make Rice Krispy treats I like to put them in an 8 x 8 pan instead of a 9 x 13. You have to really compact the mixture to get it all to fit in the pan, but then you can cut the treats in nice thick squares. It also makes them denser which I like.

  3. May 25, 2010 11:25 pm

    Two of my favorite things combined. These look incredible! I haven’t seen toasted coconut marshmallows but I will be on the lookout now!!

  4. May 25, 2010 11:59 pm

    Yeah it’s amazing how little the storebought rice krispie treats remind me of my childhood. They are nothing like the ones that the moms always brought for class snack. I love the coconut in these!

  5. May 26, 2010 1:22 am

    Looks goood, never seen toasted coconut marshmallow here before though..

  6. May 26, 2010 11:24 am

    These don’t only sound good, the photos are so tempting!

  7. May 27, 2010 5:47 pm

    Fabulous idea! Love how you jazzed these up!

  8. May 27, 2010 6:02 pm

    I often have groceries jump into my grocery cart too – so weird! I’m wishing I had coconut at home so I could whip these up right now. Fabulous idea!

  9. May 27, 2010 10:05 pm

    Must. Make. Now.

  10. renee1306 permalink
    May 28, 2010 9:30 am

    Yum! These sound so good I can’t wait to make them!

  11. June 1, 2010 2:37 pm

    I thought maybe I could resist making these until you had to drizzle with my favorite Ghirardelli chips, yum!

  12. shelly (cookies and cups) permalink
    June 4, 2010 9:01 am

    I have a bag of these in my pantry right now!! Guess I know what I am doing with them!!

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