Coconut Lovers be warned, this coconut rice krispie treat is going to star in your food daydreams for years to come. I adore coconut and I also LOVE a great rice krispie treat, so this combination is pretty much my idea of snacking perfection.
Coconut Rice Krispie Treats
While I’m admittedly a sucker for an amazing rice krispie treat, not just any rice krispie treat will do. If it’s too hard and it scratches the roof of your mouth, that’s just wrong.
Falling apart in your hands? That is not cool. It needs to be just firm and sticky enough to hold together, yet soft and chewy and absolutely loaded with marshmallows. If I’m indulging in a rice krispie treat, it had best be worth the indulgence.
The ratio of butter to marshmallows to rice krispies is important. But the real secret is the marshmallows, you’ll reserve some of them to stir in at the last minute. Melt the majority of them with the butter but then stir two cups in just before the cereal is entirely combined.
The marshmallows will melt just enough to stick together with the cereal. Yet be soft pillowy pockets of sweetness mixed into the rice krispie treats.
My other rice krispie secret to keep in mind in order to achieve the perfect rice krispie treats. Don’t press too hard when you are spreading them into the pan.
Press as lightly as you can in order to spread them out. If you press them down too much, you’ll wind up with a very firm rice krispie treat, instead of perfectly stretchy slightly sticky treats.
Remember, don’t skimp on the marshmallows. I love the additional gooey-ness the extra marshmallows provide. It seems like a mountain of marshmallows initially, but I’m promising you now that these are amazing rice krispie treats!
Rice Krispie Treats with Coconut
- butter
- miniature marshmallows
- rice krispie cereal
- sweetened shredded coconut
Rice Krispie Treats Recipe
- Line a large baking sheet or a 9×13 pan with parchment and set aside. (Feel free to use foil, if you’d prefer, just don’t forget to grease the foil very well with butter to prevent sticking!)
- Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt.
- Remove from the heat, add cereal, and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan.
- Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly.
- Let cool for a few minutes before slicing. Store in an airtight container for several days.
If you prefer to use the microwave, combine the butter and 8 cups of marshmallows in a very large mixing bowl. Stir until fully melted and then proceed with the recipe.
Shredded Coconut Recipes
Shredded coconut is one of my favorite ingredients to mix into, bars, cookies, shortbreads, and other desserts. I love the sweetness it brings along with the slightly chewy bite when it is mixed in or the toasty crispiness when it is browned on top.
Plenty of pecans and coconut fill these buttery brown sugar blondies creating a hand-held dessert that makes a terrific snack or a company dessert when served warm and topped with cold ice cream.
Chewy coconut filling layered onto a buttery shortbread crust; this recipe is so simple to make I make them just like my grandma always did.
No-bake cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.
This Easy Coconut Pudding Recipe is a dreamy, perfectly sweet dessert for any occasion. It’s a classic recipe that takes just a couple of minutes to prepare!
Coconut Rice Krispie Treats
Ingredients
- 6 tablespoons butter
- 8 cups miniature marshmallows about 14 ounces
- 6 cups crisp rice cereal
- 2 cups marshmallows (For additional add-in, do not melt these with the butter.)
- 1½ cups sweetened shredded coconut plus an additional ¼ cup for topping
Instructions
-
Line a large baking sheet or a 9×13 pan with parchment and set aside. (Feel free to use foil, if you’d prefer, just don’t forget to grease the foil very well with butter to prevent sticking!)
-
Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt. (See note below for microwave directions.)
-
Remove from the heat, add cereal and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan.
-
Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly.
-
Let cool for a few minutes before slicing. Store in an airtight container for several days.
Notes
Nutrition
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