Coconut Rice Krispie Treats Recipe
These Coconut Rice Krispie Treats offer a nutty twist on classic rice cereal treats. It's a simple addition but so good loaded with fluffy marshmallows and toasted coconut flavor throughout with a little more added on top.
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Servings: 16
Ingredients
- 6 Tbsp Unsalted Butter
- 16 Oz Mini Marshmallows Divided
- 1 Tsp Vanilla Extract
- ¼ Tsp Kosher Salt
- 6 Cups Rice Krispie Cereal
- 1 Cup Sweetened Shredded Coconut
Instructions
- Preheat the oven to 350°F. Spread the shredded coconut in an even layer on a baking sheet. Bake for 5–8 minutes, stirring once or twice, until lightly golden. Keep a close eye on it, as coconut browns quickly. Let cool completely.
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- Place the butter in a large pot over medium heat.
- Add 14 ounces of the mini marshmallows to the butter and stir until melted and smooth.
- Stir in the vanilla and kosher salt.
- Add the Rice Krispies cereal and toasted coconut, reserving a couple of tablespoons of coconut for topping. Stir until evenly coated.
- Fold in the remaining 4 ounces of mini marshmallows.
- Transfer the mixture to the prepared pan and lightly press into an even layer. Do not pack the mixture tightly.
- Allow the treats to cool for 1 hour before cutting into 16 squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
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