Toasted Coconut Caramel Rice Krispie Treats
Move over classic rice krispie treats! These toasted coconut caramel rice krispie treats are ridiculously delicious… and so easy!
I figure if you’re reading this post, you’re either a huge Rice Krispie treat fan (as in, maybe you make them weekly?) and you’ll try any and every variation under the sun.
Or maybe you are wondering if this recipe might be the one to bring you back to the land of Rice Krispie treats after a long hiatus? You are welcome here, too. 🙂
As much as I love an intensely decadent dessert now and again, there’s something about Rice Krispie treats that kind of speak to my soul.
We make this super easy, best-ever Rice Krispie treat version all the time.
And by we, I mean my kids (hallelujah!).
They can whip them up in no time, and they are often the chosen treat offering they take to their church meetings and activities (not to mention our family’s favorite dipper for this chocolate fondue).
If you haven’t made that classic Rice Krispie treat recipe, you may not realize how browning the butter can take a generationally beloved treat to epically yummy proportions.
They are so delicious. I cut them into 1-inch squares thinking that will help my self-control.
Spoiler alert: it doesn’t. Not one little bit.
While there’s nothing quite like a good, old-fashioned Rice Krispie treat, sometimes a fun, crazy delicious version is in order.
How about toasted coconut and caramel?
And a little chocolate thrown in there too for good measure?
If coconut + caramel is your thing…and even better…if Rice Krispie treats are your thing, these toasted coconut caramel Rice Krispie treats are definitely going to be your thing.
They are even more delicious than they look and sound if that’s possible. Promise.
I know it might be tempting to skip the step of toasting the coconut. DON’T DO IT!
Sorry to shout, but seriously, toast that coconut. It makes 1,000% difference in the outcome of these delectable toasted coconut caramel Rice Krispie treats.
I’ve used both the super finely chopped toasted coconut in these treats (similar to the kind in chocolate haystack candies – I always pick up a bag at Orson Gygi when I’m there) and also every day sweetened, shredded coconut that I’ve toasted in a skillet on the stove.
Both work great! If you toast the coconut yourself*, you can chop it into smaller pieces or pulse it in a blender or just toss it in the recipe as is.
*Toasting coconut is super easy – toss about a cup into a 12-inch skillet set over medium heat and stir constantly until evenly toasted; it will take a couple minutes.
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Toasted Coconut Caramel Rice Krispie Treats
Rice Krispie Treats:
- 8 tablespoons (113 g) salted butter
- 20 ounces (567 g) large marshmallows, about 80 large marshmallows
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- Pinch coarse, kosher salt
- 9 cups (255 g) crisp rice cereal (i.e. Rice Krispies)
- 1 ½ cups (128 g) toasted coconut (see note)
- 14 (about 113 g) soft caramels
- 1 tablespoon cream or half-and-half
- ½ cup (85 g) chocolate chips, melted
- Butter the bottom and sides of a 9X13-inch pan. Set aside.
- In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual).
- Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla extract, coconut extract, and salt and stir to combine.
- Remove the pan from the heat and add the rice krispies and toasted coconut. Stir until evenly combined.
- Scrape the mixture into the prepared pan and using lightly greased or barely wet (with cold water) hands, lightly press the mixture into the pan (mashing them too hard and you’ll end up with very firm rice krispie treats – so use a gentle hand if you want them chewy).
- In a microwave-safe bowl, melt the caramels with the cream on 50% power in the microwave until melted and smooth. Drizzle over the Rice Krispie treats (I just use a fork, dip it in the caramel and flick it over the top of the bars). Melt the chocolate chips in a microwave-safe bowl in the microwave until melted (careful not to overheat) and drizzle on top with a fork or spooning the chocolate into a bag and snipping the corner. Let the caramel and chocolate cool and set, about an hour, before cutting the treats into squares and serving.
Recipe Source: from Mel’s Kitchen Cafe, adapted from this recipe (increased marshmallows to account for the toasted coconut; also added coconut extract, toasted coconut, chocolate, etc)
27 Comments on “Toasted Coconut Caramel Rice Krispie Treats”
Hi Mel. Going to attempt these tonight. Are they super thick because original Rice Krispie treat recipe only calls for half the amount of marshmallows (10 ounces) and 6 cups of the cereal. Just making sure before I start them!! Thank you! These look awesome!!
Yes, I think they are thicker than the treat recipe on the box.
Delicious! And soft more than 24 hours later, that is a winning rice crispy recipe for sure! Worth the extra effort. My 5 year olds only complaint was that he could not take a bite of the whole thing . . . he had to eat the top and then the bottom. I hope he will be able to make it through this epic struggle.
Haha. The struggle is real. 🙂
These look amazing! I sub coconut oil for the butter in the regular recipe-maybe that would be great in these too!
These are the Rice Krispie treat version of Girl Scout Samoa Cookies! I halved the recipe (using 5 c cereal so they were less marshmallowy) and melted 2 oz caramel (Peter’s block) with the marshmallows. Delicious, but bordering on too sweet for me, which is good because then I won’t overindulge. (And exactly how I feel about the cookies too!)
Quick warning to everyone (not that you are as stupid as me): Notice how Mel so sweetly specified CRISPY rice cereal?
Well, I didn’t see that, so I bought rice cereal. It’s all puffy and the proportions were thrown off.
The result was still freaking delicious, because… well…. It is a Mel recipe. But they are a bit weird. lol.
So make sure you read.
Haha, you are such a good sport! I’m sorry it ended up being a slight fiasco (I should have made the recipe more clear somehow!)
Nooo. you were VERY clear. I was just not paying attention (damn wine)
This recipe looks so yummy! Can’t wait to try it. Where do you buy your coconut extract? I am having a hard time finding it at Walmart.
Hmmmm…I’ve always just picked it up at my small town grocery store. I’m surprised Walmart doesn’t have it!
Kroger sells coconut extract
Do you recommend a certain brand of marshmallows? I made some rice krispy treats last week and the marshmallows never really melted on the stovetop. The just formed a sticky goo that got brown, but remained very lumpy. Maybe they were too old?
I usually use the Kraft jet-puffed marshmallows (blue and orange bag)…but I do think any brand will melt less well if they are older or a little hard on the outside instead of being super soft and fluffy.
These look delicious!
How long do they keep for once set (assuming some self control to avoid eating them all right away…)? Could I make them a day or two ahead of a party and then bring them or should I plan for day of/morning of?
I think a day ahead would probably work great (any longer and I find rice krispies treats taste kind of stale)
But they look so yummy I may make some just for myself!
Could other cereal be used too? Such as toasted oats or squares?
I’ve only ever made these with Rice Krispies but you could definitely experiment!
Great recipe idea! Can’t wait to try these. For years I have included rice krispy treats to our dessert table at Christmas. I always feel by the time the actual day arrives, everyone is kind of over saturated with fancy, heavy desserts and food that the simple treats are a welcome break. They are always the first dessert to disappear!
That’s such a great tip, Vickie! I agree about overdoing it on decadent treats during the holidays. Rice krispie treats are a great “lighter” alternative. Love that!
Are these still pretty gooey on top once they are “set”.? Are they stackable on a plate for presentation? I hate it when only the top ones look good and the others are all “mushed” looking?
The caramel and chocolate set up so they aren’t super messy when being stacked or eaten. Having said that, they ARE marshmallow treats, so they do have a little “stick” to them if stacking – does that make sense?
Try these with cocoa krispies! I make rice krispie treats using toasted coconut marshmallows and cocoa krispies and we all love them. But these treats you just posted are next level!
Yum! I love dressing up a classic dessert — and great tip on browning the butter! Need to try that. And I like the idea of cutting it into 1″ squares for looks, but I know I’ll just go for a 6″ slab for taste-testing purposes. Can’t be too careful with taste testing :). Can’t wait to try it!
Haha, good point! 🙂