Background and History
Coconut Chocolate Rice Krispie Treats are a delightful twist on the classic Rice Krispie Treats, infusing the chewy goodness with tropical coconut flavor and decadent chocolate. Originally created in the 1930s as a marketing campaign by Kellogg’s, Rice Krispie Treats quickly became a beloved American snack, and this variation adds a delicious layer of coconut and chocolate for an irresistible twist.
Rice Krispies Cereal
1 bag (10 ounces).
Unsweetened Shredded Coconut
1 cup (semi-sweet or milk chocolate).
Approximately 40 minutes
Grease a 9×13-inch baking pan or line it with parchment paper.
Melt Marshmallows and Butter
In a large pot, melt butter over medium heat.
Add marshmallows and stir until completely melted.
Add Vanilla and Salt
Stir in vanilla extract and a pinch of salt for flavor.
Combine with Rice Krispies
Remove the pot from heat and gently fold in Rice Krispies cereal until well coated.
Mix in shredded coconut, ensuring it’s evenly distributed throughout the mixture.
Press into Pan
Transfer the mixture into the prepared pan.
Use a spatula or wax paper to press the mixture firmly and evenly.
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each interval until smooth.
Drizzle the melted chocolate over the Rice Krispie mixture.
Cool and Cut
Allow the treats to cool for at least 30 minutes before cutting into squares or bars.
(Values may vary based on specific ingredients and variations)
Calories: ~200 per serving
Customize with additional mix-ins like chopped nuts or dried fruit.
Experiment with different chocolate varieties for unique flavors.
Store in an airtight container for freshness.
Check ingredients for potential allergens, especially in chocolate chips and marshmallows.
Customize the recipe to accommodate specific dietary restrictions or allergies.