Samoa Rice Krispie Treats

These Samoa Rice Krispie Treats pack all the flavors of the beloved Girl Scout cookie into an irresistible no bake dessert There is sweet gooey marshmallow crispy rice cereal a rich layer of caramel with toasted coconut and a thick semisweet chocolate topping that makes every bite a treat for kids and grownups alike

I first made these after my cousin brought me a box of Samoa cookies They were gone from our kitchen in one night and now I whip up a batch whenever I have leftover marshmallows

Ingredients

• Mini marshmallows: Make these bars sweet gooey and help bind everything together Choose fresh marshmallows for best melt
• Butter: Brings creaminess and helps marshmallows melt smoothly Use real butter for richer flavor
• Rice Krispie cereal: Keeps each bar crisp and provides structure Always check for freshness so you get that perfect snap
• Sweetened shredded coconut: Toasting draws out a deep nutty caramel flavor Look for unsweetened flakes if you want to control sweetness but sweetened makes this taste like the real thing
• Milk: Thins the dulce de leche for easy spreading Whole milk gives the richest texture though you can use two percent
• Dulce de leche: This creates the chewy caramel layer Use canned or homemade but make sure it is thick and spoonable
• Semisweet chocolate: Brings a rich chocolate layer to balance the sweetness with a touch of bitterness Use real chocolate bars for best melt and shine

Step-by-Step Instructions

Toast the Coconut:

Pour the entire bag of shredded coconut into a large saute pan Set heat to medium high and stir constantly with a spatula Keep moving the coconut from the bottom to the top for even browning Once most of the coconut turns golden brown remove the pan from heat but keep stirring for two more minutes The residual heat keeps toasting the coconut so doing this ensures even results but prevents burning Set aside one half cup for garnish

Prepare the Caramel Coconut Layer:

Place the dulce de leche in a microwave safe bowl Pour in the milk and heat together for ninety seconds until loose and stirrable Stop and stir after each thirty seconds to prevent scorching Once done mix the dulce de leche with all the toasted coconut except the reserved half cup Stir until the coconut is equally coated and the mixture is thick but spreadable

Melt the Marshmallows and Butter:

In a separate large bowl add the marshmallows and butter Microwave for about two minutes until melted Stop after one minute to stir and ensure an even melt Once butter and marshmallows are fully combined use a spatula to fold until smooth

Build the Bars:

Immediately add the Rice Krispie cereal to the melted marshmallow and butter mixture Stir quickly but gently until all cereal is coated and glossy Spoon half of the mixture into a greased eight by twelve pan Using slightly greased hands or a spatula press down firmly to make a flat even layer

Add the Caramel Coconut Filling:

Spread the entire coconut dulce de leche mix over the first cereal layer Use an offset spatula or large spoon to reach the edges so every square gets some filling

Add the Top Layer:

Place the rest of the Rice Krispie mixture over the caramel layer Gently press down to seal as much as possible Doing this while everything is still slightly warm helps the layers stick Skip gaps by rubbing a little butter or spray oil on your palms so nothing sticks

Add the Chocolate and Garnish:

Melt semisweet chocolate until smooth using your microwave or a double boiler Pour over the top of the bars and spread evenly with a spatula Sprinkle the remaining half cup of toasted coconut on the chocolate Allow the chocolate to set at room temperature until firm before cutting and serving

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My favorite part of these bars is that sweet spot where the gooey marshmallow base meets the buttery caramel coconut Sometimes when I make them with family my little nieces plead to lick the bowl after every step There is something about coconut and chocolate that reminds me of summers baking in my grandma’s kitchen

Storage Tips

Store these bars in an airtight container at room temperature for up to five days If you need to keep them longer you can refrigerate but allow them to come to room temperature before serving to restore their chewy texture For transporting stack with parchment paper between layers so the chocolate does not stick

Ingredient Substitutions

If you do not have dulce de leche canned caramel sauce can substitute though the texture is slightly runnier For a lighter version use unsweetened coconut flakes and reduce the marshmallows by half For a dairy free treat try coconut oil instead of butter and use dairy free chocolate chips

Serving Suggestions

These bars are perfect for bake sales school parties or any occasion where you need a nostalgic crowdpleaser They slice cleanest when slightly chilled and make excellent picnic treats For added crunch top with a sprinkle of flaky salt over the melted chocolate before it sets

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Making these treats always puts everyone in a good mood and the smell of toasted coconut brings back so many memories There is something magic about transforming simple pantry ingredients into a bar that tastes like a bakery masterpiece

Frequently Asked Questions

→ How do I prevent the cereal mixture from sticking to my hands?

Spray your hands with cooking spray before pressing the mixture, making it easier to shape without sticking.

→ Can I use regular marshmallows instead of mini?

Yes, use the same weight of regular marshmallows and cut them into smaller pieces for easier melting.

→ What’s the best way to toast the coconut evenly?

Stir and flip constantly over medium-high heat, watching closely as coconut can burn quickly once it turns golden.

→ Is dulce de leche required, or can I substitute caramel?

You can substitute thick caramel sauce, but dulce de leche adds a richer, creamier flavor and texture.

→ How do I store these treats for best freshness?

Keep them in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.