Introduction

Samoa Rice Krispies are a delightful twist on the classic treat, combining the toasty flavor of coconut with rich dulce de leche and a smooth chocolate topping. This recipe layers crunchy cereal with caramelized coconut for a decadent snack perfect for any occasion.

The image shows a stack of three rich layered dessert bars placed on a white marbled surface, with some toasted coconut flakes scattered around. Each bar has three visible layers: the bottom and middle layers are a mix of golden, chewy caramel and light tan crispy rice pieces, creating a textured, sticky look; the top layer is smooth, dark chocolate with bits of toasted coconut embedded, giving it a rough, crunchy finish. The bars are cut thickly, and the layers are uneven but distinct, showing a mix of soft and crunchy textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups mini marshmallows
3 tablespoons butter
6 cups Rice Krispie cereal
14 oz bag sweetened shredded coconut
2 tablespoons milk
1 (13.4 oz) can dulce de leche
6 oz semisweet chocolate, melted

Instructions

Step 1: In a large sauté pan over medium-high heat, pour in the entire bag of shredded coconut. Constantly stir and flip the coconut until most of it turns golden brown and smells like hot buttered popcorn. Remove from heat and continue stirring for 2 more minutes to finish toasting.
Step 2: Remove ½ cup of the toasted coconut and set aside for garnish. Transfer the rest of the toasted coconut to a bowl.
Step 3: In a microwave-safe bowl, combine the dulce de leche and 2 tablespoons of milk. Heat for about 1½ minutes to thin the mixture, then stir to combine smoothly.
Step 4: Mix the warmed dulce de leche mixture with the remaining toasted coconut until evenly coated.
Step 5: In another large microwave-safe bowl, melt the marshmallows and butter together. This usually takes about 2 minutes in the microwave. Stir until smooth.
Step 6: Stir the Rice Krispie cereal into the melted marshmallow mixture until thoroughly combined.
Step 7: Grease an 8×12 inch pan. Press half of the cereal mixture into the pan evenly. Spread the dulce de leche and toasted coconut mixture over the cereal layer. Then press the remaining cereal mixture on top, using greased hands or cooking spray to prevent sticking.
Step 8: Melt the semisweet chocolate and spread it evenly over the top layer. Immediately sprinkle the reserved ½ cup toasted coconut over the melted chocolate.
Step 9: Allow the chocolate to harden at room temperature or in the refrigerator before cutting and serving.

Tips & Variations

Keep a close eye on the coconut when toasting—it can burn quickly but stops cooking once off the heat.
Use mini marshmallows for easier melting and mixing with the cereal.
For a nutty twist, sprinkle chopped toasted pecans or almonds over the chocolate before it hardens.
If you prefer, use caramel sauce in place of dulce de leche for a slightly different flavor.

Storage

Store Samoa Rice Krispies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but allow them to come to room temperature before serving for the best texture. Avoid reheating as the chocolate topping may soften.

How to Serve

A close-up image of a woman's hand holding a broken crispy square snack with three distinct layers: the top and bottom layers are light beige crunchy rice pieces, the middle layer is a sticky orange-brown caramel-like filling, and the overall shape is uneven from being broken apart. In the background on a white marbled surface, there are two more whole square snacks with the same crispy rice texture and some scattered crispy rice bits around them. The woman's nails are painted white, adding contrast to the earthy tones of the snack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, you can use regular marshmallows, but they may take a bit longer to melt and might not incorporate as smoothly. Cutting them into smaller pieces can help.

Is dulce de leche necessary, or can I substitute something else?

Dulce de leche adds a rich caramel flavor that’s key to this recipe, but you can substitute caramel sauce if needed. Just ensure it’s thick enough to hold the toasted coconut together.