Coconut Rice Krispie Treats Recipe

Introduction

Coconut Rice Krispie Treats are a delightful twist on the classic marshmallow snack, adding a tropical flair with shredded coconut. These chewy, sweet bars come together quickly and are perfect for sharing or enjoying as a sweet treat anytime.

Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows (about 14 ounces)
• 6 cups crisp rice cereal
• 2 cups marshmallows (for additional add-in, do not melt these with the butter)
• 1½ cups sweetened shredded coconut (plus an additional ¼ cup for topping)

Instructions

1. Step 1: Line a large baking sheet or a 9×13-inch pan with parchment paper and set aside. If using foil instead, grease it well with butter to prevent sticking.
2. Step 2: Melt the butter in a large pot over medium heat. Add 8 cups of the miniature marshmallows and stir continuously until they are completely melted and smooth.
3. Step 3: Remove the pot from heat. Stir in the crisp rice cereal until evenly coated with the melted marshmallow mixture. Next, fold in the additional 2 cups of marshmallows and 1½ cups of shredded coconut.
4. Step 4: Transfer the sticky mixture to the prepared pan. Using a lightly buttered spatula or spoon, gently press the mixture evenly across the pan without pressing too firmly to keep them light and chewy.
5. Step 5: Sprinkle the remaining ¼ cup shredded coconut on top for an extra coconutty finish. Allow the treats to cool for a few minutes before slicing into squares.

Tips & Variations

• For easier pressing, butter your spatula or spoon to prevent sticking.
• Try toasting the shredded coconut lightly before mixing in for a richer flavor.
• Substitute half of the crisp rice cereal with a mix of puffed quinoa or amaranth for added texture and nutrition.
• Microwave option: melt the butter and 8 cups marshmallows in a microwave-safe bowl in 30-second increments, stirring in between, until smooth.

Storage

Store your Coconut Rice Krispie Treats in an airtight container at room temperature for up to 3 days to keep them fresh and chewy. If you prefer them a bit firmer, refrigerate for up to a week. Reheat briefly in the microwave if you want to soften them before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of miniature ones?

Yes, you can use regular marshmallows, but the melting time may be slightly longer. Measure the same volume or weight and adjust the melting step as needed.

Will these treats stay chewy if I add extra coconut?

Adding extra shredded coconut adds texture and flavor but too much can make the treats a bit drier. Stick close to the recommended amount for the best chewy consistency.

Coconut Rice Krispie Treats Recipe

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4.5 from 89 reviews

These Coconut Rice Krispie Treats are a delightful twist on a classic favorite, combining crispy rice cereal with melted marshmallows, butter, and sweet shredded coconut for extra flavor and texture. Perfect for a sweet snack or dessert, they offer a chewy, crunchy, and coconutty treat that’s easy to prepare and sure to satisfy.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 servings (approximate 2×2 inch squares) 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 tablespoons butter
• 8 cups miniature marshmallows (about 14 ounces)
• 6 cups crisp rice cereal
• 2 cups marshmallows (for additional add-in, not melted with butter)
• 1½ cups sweetened shredded coconut
• ¼ cup sweetened shredded coconut (for topping)

Instructions

1. Prepare the pan: Line a large baking sheet or a 9×13-inch pan with parchment paper and set aside. If using foil, grease it well with butter to prevent sticking.
2. Melt butter and marshmallows: In a large pot over medium heat, melt the butter. Add 8 cups of miniature marshmallows and stir continuously until fully melted and smooth. (Alternatively, marshmallows can be melted in a microwave as per notes.)
3. Combine mixture: Remove the pot from heat. Quickly add the crisp rice cereal and stir until evenly coated with the marshmallow mixture. Then gently fold in the additional 2 cups of marshmallows and 1½ cups of shredded coconut.
4. Transfer and press: Scoop the sticky mixture onto the prepared pan. Using a lightly buttered spatula or spoon, gently press the mixture evenly across the pan, being careful not to compress too firmly to maintain a light texture.
5. Cool and slice: Let the treats cool for a few minutes to set. Optionally, sprinkle the remaining ¼ cup of shredded coconut on top before the mixture fully sets. Once cooled, slice into squares and store in an airtight container to maintain freshness for several days.

Notes

• For microwave melting: Place butter and marshmallows in a large microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely melted and smooth.
• Press the mixture gently to keep the treats light and chewy rather than dense.
• Storing treats in an airtight container prevents them from becoming stale.
• Use sweetened shredded coconut for best flavor and texture.

Keywords: coconut rice krispie treats, rice cereal dessert, marshmallow treats, coconut snack, easy no-bake dessert