Samoa Rice Krispies
Inspired by our favorite girl scout cookies!
you're making mealtime meaningful.
If you’re a fan of the classic Girl Scout cookie, you’re going to love these Samoa Rice Krispies! This recipe takes all the beloved flavors of the iconic cookie—sweet caramel, toasted coconut, and rich chocolate—and layers them into the classic, gooey rice krispie treat. There’s no baking required for this recipe, making it a perfect choice to make with young kiddos. Gather your ingredients and you’ll be enjoying these sweet treats in no time at all!
To start things out, you’ll toast the shredded coconut until it’s just golden brown. The nutty flavor this step adds is crucial. Make sure to keep a close eye on the coconut as it toast as it can go from golden to burnt real quick. Once toasted, mix the coconut in with a can of softened dulce de leche and mix until smooth.
Next up, you’ll layer that gooey dulce de leche and coconut mixture between two batches of classic Rice Krispies treats. The last step is a generous layer of melted chocolate and a final sprinkle of toasted coconut to top it all off. Yum!
Give it a good 30 minutes to cool, then these Samoa Rice Krispies are ready to be sliced up and served. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. Give the easy recipe a try and see for yourself.
Samoa Rice Krispies
Yield(s): Serves 12
20m prep time
you're making mealtime meaningful.
Ingredients
- 6 cups Rice Krispies cereal
- 16 oz mini marshmallows
- 4 tablespoons butter
- 14 oz sweetened shredded coconut
- 1 (13 oz) can dulce de leche
- 1 cup semisweet chocolate chips
Preparation
- Grease a 9x13-inch baking dish, then set aside.
- Toast coconut: Place a large skillet over medium heat and add the full bag of coconut. Stirring constantly, cook until coconut is a light golden color. Watch closely to avoid burning! Remove from heat and set aside to cool.
- Spoon the dulce de leche into a medium-sized microwave-safe bowl and heat for 30-60 seconds to soften. Add milk to the bowl and stir to combine.
- Add about ¾ of the toasted coconut to the dulce de leche (saving the remaining coconut for the top!), and stir to combine.
- Add the marshmallows and butter to a large microwave-safe bowl and heat in 30 second increments until fully melted. Stir until smooth, then mix in cereal with a greased spatula until completely incorporated.
- Spoon half of the cereal mixture into the prepared baking dish and press into an even layer.
- Spoon dulce de leche mixture on top and spread to the edges.
- Top with remaining cereal mixture.
- Place chocolate chips in a small microwave-safe bowl and heat in 30 second increments until fully melted. Spread melted chocolate on top of the final cereal layer, then sprinkle the remaining ¼ of coconut on top before chocolate cools.
- Allow treats to harden for at least 30 minutes before serving.
Recipe adapted from Bakingitbeautiful.com