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Samoa Rice Krispies Recipe

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★★★★★

4.9 from 143 reviews

Samoa Rice Krispies is a delightful twist on the classic treat, inspired by the flavors of the popular Samoa cookie. This recipe features toasted shredded coconut, dulce de leche caramel, marshmallow, and semisweet chocolate layered with crisp Rice Krispies cereal, creating a gooey, crunchy, and rich dessert bar that’s perfect for any occasion.

Ingredients

Scale

For the Toasted Coconut and Caramel Layer

  • 14 oz bag sweetened shredded coconut
  • 1 (13.4 oz) can dulce de leche
  • 2 tablespoons milk

For the Marshmallow Cereal Mixture

  • 5 cups mini marshmallows
  • 3 tablespoons butter
  • 6 cups Rice Krispie cereal

For the Topping

  • 6 oz semisweet chocolate, melted

Instructions

  1. Toast the Coconut: In a large sauté pan over medium-high heat, pour in the entire bag of shredded coconut. Constantly stir and flip the coconut to evenly toast it until most of it is golden brown and it smells like hot buttered popcorn. Be vigilant as coconut can burn quickly. Once toasted, remove from heat and continue stirring for another two minutes for residual heat to finish toasting.
  2. Set Aside Coconut: Remove ½ cup of the toasted coconut and set aside for garnish later.
  3. Prepare Dulce de Leche Mixture: In a microwave-safe bowl, combine dulce de leche with 2 tablespoons of milk. Microwave for about 1 ½ minutes to thin out the dulce de leche, making it easier to mix. Then stir the thinned dulce de leche into the remaining toasted coconut (excluding the reserved ½ cup).
  4. Melt Marshmallows and Butter: In another large microwave-safe bowl, melt the mini marshmallows and butter together in the microwave, taking approximately 2 minutes depending on your microwave. Stir until smooth and fully combined.
  5. Add Rice Krispies Cereal: Pour in the Rice Krispies cereal and mix thoroughly to coat every piece with the marshmallow butter mixture.
  6. Assemble the Layers: Grease an 8×12-inch pan. Press half of the marshmallow cereal mixture into the bottom of the pan evenly. Then, spread the dulce de leche and coconut caramel mixture over this base layer. Next, add the remaining marshmallow cereal mixture on top and firmly press it down. To prevent sticking, lightly spray your hands with cooking spray before pressing.
  7. Melt and Spread Chocolate: Melt the semisweet chocolate until smooth, then spread it evenly over the top layer of the cereal mixture.
  8. Garnish and Set: While the chocolate is still melted, sprinkle the reserved ½ cup of toasted coconut on top. Allow the chocolate to harden completely before cutting and serving.

Notes

  • Keep a close eye on the coconut while toasting to avoid burning; it can go from perfect to burnt rapidly.
  • Using cooking spray on your hands helps prevent the sticky cereal mixture from adhering to your skin while pressing the layers.
  • The dulce de leche can be thinned with milk or warmed gently on the stovetop if preferred over microwaving.
  • Store the finished bars in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.

Keywords: Samoa Rice Krispies, toasted coconut, dulce de leche, marshmallow treat, chocolate coconut bars, dessert bars, Rice Krispies recipe

Find it online: https://tastemadebyclara.com/samoa-rice-krispies-recipe/