These Samoa Rice Krispie Treats are inspired by the classic Girl Scout Samoa cookie. Toasted coconut and a gooey caramel center layered between soft marshmallow cereal bars, all topped with melted chocolate. It’s a nostalgic, crowd-pleasing dessert.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 16 squares
Ingredients
5 cups mini marshmallows
3 tablespoons butter
6 cups Rice Krispie cereal
14 oz sweetened shredded coconut
2 tablespoons milk
1 (13.4 oz) can dulce de leche
6 oz semisweet chocolate, melted
Instructions
In a large sauté pan, toast the shredded coconut over medium-high heat, stirring constantly until golden brown and fragrant (smells like hot buttered popcorn!). Be careful—coconut burns quickly. Once most is golden, remove from heat and stir for another 2 minutes as the pan remains hot.
Remove ½ cup of the toasted coconut and set aside for garnish.
Heat the dulce de leche and milk in a microwave-safe bowl for about 1½ minutes. Stir until smooth and slightly thinned. Mix this caramel sauce with the remaining toasted coconut.
In another large microwave-safe bowl, melt the marshmallows and butter (about 2 minutes). Stir until fully combined.
Add the Rice Krispie cereal to the marshmallow mixture and stir well.
Grease an 8×12-inch pan. Press in half the cereal mixture and flatten evenly. Spread the caramel-coconut mixture on top. Add the remaining cereal mixture and press down firmly. Spraying your hands with cooking spray helps prevent sticking.
Spread the melted chocolate over the top layer and sprinkle with the reserved ½ cup toasted coconut. Let the chocolate set completely before slicing and serving.
Notes
– You can use store-bought caramel sauce if dulce de leche isn’t available, but the flavor will be slightly different.
– For extra chewiness, slightly under-measure the Rice Krispie cereal.
– Store in an airtight container at room temperature for up to 5 days. For firmer bars, refrigerate for 20 minutes before slicing.
Samoa Rice Krispie Treats
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 16 squares 1x
Description
These Samoa Rice Krispie Treats are inspired by the classic Girl Scout Samoa cookie. Toasted coconut and a gooey caramel center layered between soft marshmallow cereal bars, all topped with melted chocolate. It’s a nostalgic, crowd-pleasing dessert.
Ingredients
5 cups mini marshmallows
3 tablespoons butter
6 cups Rice Krispie cereal
14 oz sweetened shredded coconut
2 tablespoons milk
1 (13.4 oz) can dulce de leche
6 oz semisweet chocolate, melted
Instructions
In a large sauté pan, toast the shredded coconut over medium-high heat, stirring constantly until golden brown and fragrant (smells like hot buttered popcorn!). Be careful—coconut burns quickly. Once most is golden, remove from heat and stir for another 2 minutes as the pan remains hot.
Remove ½ cup of the toasted coconut and set aside for garnish.
Heat the dulce de leche and milk in a microwave-safe bowl for about 1½ minutes. Stir until smooth and slightly thinned. Mix this caramel sauce with the remaining toasted coconut.
In another large microwave-safe bowl, melt the marshmallows and butter (about 2 minutes). Stir until fully combined.
Add the Rice Krispie cereal to the marshmallow mixture and stir well.
Grease an 8×12-inch pan. Press in half the cereal mixture and flatten evenly. Spread the caramel-coconut mixture on top. Add the remaining cereal mixture and press down firmly. Spraying your hands with cooking spray helps prevent sticking.
Spread the melted chocolate over the top layer and sprinkle with the reserved ½ cup toasted coconut. Let the chocolate set completely before slicing and serving.
Notes
– You can use store-bought caramel sauce if dulce de leche isn’t available, but the flavor will be slightly different.
– For extra chewiness, slightly under-measure the Rice Krispie cereal.
– Store in an airtight container at room temperature for up to 5 days. For firmer bars, refrigerate for 20 minutes before slicing.