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Samoa Rice Krispies Recipe

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4.1 from 265 reviews

Samoa Rice Krispies is a decadent twist on classic Rice Krispies treats, inspired by the beloved Samoa cookie flavors. This recipe features toasted coconut mixed with dulce de leche layered between marshmallow-coated cereal, topped with melted semisweet chocolate and more toasted coconut for a rich, chewy, and crispy delight that’s perfect for parties and dessert lovers.

Ingredients

Toasted Coconut and Dulce de Leche Mixture

  • 14 oz bag sweetened shredded coconut
  • 2 tablespoons milk
  • 1 (13.4 oz) can dulce de leche

Rice Krispies Mixture

  • 5 cups mini marshmallows
  • 3 tablespoons butter
  • 6 cups Rice Krispie cereal

Topping

  • 6 oz semisweet chocolate, melted

Instructions

  1. Toast the Coconut: In a large sauté pan, pour the entire bag of shredded coconut and cook over medium-high heat. Constantly stir and flip the coconut until the majority turns golden brown and it smells like hot buttered popcorn. Be vigilant to prevent burning. Once toasted, remove from heat and continue stirring for another two minutes as the residual heat finishes the toasting process.
  2. Reserve and Prepare Dulce de Leche Mixture: Remove ½ cup of the toasted coconut and set aside for garnish. In a microwave-safe bowl, heat the dulce de leche with 2 tablespoons of milk for about 1.5 minutes to thin it out for easier mixing. Then combine this mixture with the remaining toasted coconut.
  3. Melt Marshmallows and Butter: In a separate large microwavable bowl, melt the mini marshmallows and butter together, about 2 minutes, stirring to ensure the mixture is smooth and uniform.
  4. Mix in Cereal: Add the Rice Krispie cereal to the melted marshmallow mixture and stir well to coat all the cereal evenly.
  5. Assemble Layers: Grease an 8×12 inch pan. Press half of the cereal mixture firmly into the pan. Spread the dulce de leche and toasted coconut mixture evenly over this first layer. Top with the remaining half of the cereal mixture, pressing down firmly again. Using cooking spray on your hands can prevent sticking while pressing.
  6. Add Chocolate and Garnish: Melt the semisweet chocolate and spread it evenly over the top layer of cereal mixture. While the chocolate is still melted, sprinkle the reserved ½ cup toasted coconut on top. Allow the chocolate to harden before slicing and serving.

Notes

  • Toast the coconut carefully, stirring constantly to avoid burning and achieve an even golden color.
  • Spraying your hands with cooking spray helps prevent the marshmallow mixture from sticking during assembly.
  • If dulce de leche is thick, heating with milk helps to thin it for smoother spreading.
  • Use an 8×12 inch pan for best thickness and layering results.
  • Let the chocolate harden completely before cutting to ensure neat slices.

Find it online: https://flavorspath.com/samoa-rice-krispies-recipe/