Description
Indulge your sweet tooth with these delectable Chocolate, Coconut Caramel Krispy Treats!
Ingredients
Scale
- 8 cups Rice Krispies cereal
- 10 cups mini marshmallows, divided (almost 2 10-ounce bags)
- 8 tablespoons butter
- 1 11-ounce package caramels, unwrapped, or caramel bits
- 3 teaspoons kosher salt, divided
- 2 cups coconut, toasted, and divided
- 2 cups semisweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Begin by preheating your oven to 350 degrees F (175 degrees C). Take a large baking sheet and spread the coconut evenly across its surface. Pop it in the oven and let it toast until golden brown, which usually takes about 7-8 minutes. Make sure to stir it at least once during this time to avoid burning and to achieve an even toasting.
- While the coconut is toasting, take a 13"x9" casserole dish and line it with parchment paper or aluminum foil. This step is crucial as it will help you lift the treats out of the dish once they’ve cooled, making cutting them into bars easier. Lightly spray the lined dish with non-stick cooking spray to ensure your treats don’t stick.
- In a large mixing bowl, lightly coat the insides with non-stick cooking spray to prevent sticking. Add the Rice Krispies cereal and set it aside. This will serve as the base for your delicious treats.
- In a large 3-quart pot over medium heat, melt the butter. Once melted, add about 7 cups of the marshmallows and all of the caramels. Stir constantly for about 4-5 minutes, or until you achieve a smooth and creamy mixture. Once melted, mix in 1 teaspoon of kosher salt and stir in 1 cup of the toasted coconut.
- Pour the caramel-marshmallow mixture over the Rice Krispies cereal in the large bowl. Add the remaining marshmallows to the bowl. Using a silicone spatula that has been sprayed with non-stick spray, carefully mix the cereal and marshmallow mixture until all the cereal is evenly coated.
- Transfer the mixture into the prepared casserole dish. Use your greased spatula or your hands to press the mixture firmly into an even layer. Be sure to pack it well; this prevents the treats from falling apart when cut.
- In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil. Microwave the mixture for 1-2 minutes, stirring every 20 seconds until smooth and fully melted. This will create a luscious chocolate layer that beautifully tops your treats.
- Drizzle the melted chocolate evenly over the pressed Rice Krispie layer. Don’t be shy; make it as thick or thin as you prefer! Finally, sprinkle the remaining cup of toasted coconut on top to add flavor and texture.
- Allow the treats to cool completely at room temperature. Once cooled, lift them out of the dish using the prepared parchment or foil and cut them into bars. Store any leftovers in an airtight container to maintain freshness.
Notes
Ensure that your butter is fully melted before adding marshmallows to achieve a smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 160 mg
- Protein: 2 g