Toasted Coconut & Caramel Rice Krispies Treats

A classic with a twist. Taking the time to toast the coconut in a dry skillet
makes all the difference.

Servings: 20

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Cooling time
2 hours

Total Time
2 hours, 15 minutes

Dessert Snack

American

pantry cooking snacks

🧂 Ingredients

1 Butter a 13x9 baking dish. Set aside.
2 In a dry skillet, over medium heat, toast the coconut. Allow to cool. Reserve 3
tablespoons coconut and mix the rest of the coconut with the cereal.
3 Melt the butter in a large, heavy-bottomed, whisk in the vanilla. Add 4 cups of
marshmallows and stir until completely melted.
4 Add the puffed rice cereal/coconut mixture and the remaining 1 cup of
marshmallows. Stir until well coated.
5 Press the mixture evenly into the prepared baking dish using the back of a
spoon.
6 Meanwhile, melt the caramels and milk over low heat, whisking until smooth.
Drizzle over the treats. Sprinkle with remaining coconut.
7 Cool completely before cutting into squares. This always takes a lot longer (at
least an hour, normally more like 2) than you'd think so be prepared.
8 Slice into about 20 squares.