Samoa Rice Krispie Treats (Print Version)
# Ingredients:
→ Base Mixture
01 -
5 cups (approximately 250 g) mini marshmallows
02 -
3 tablespoons (42 g) unsalted butter
03 -
6 cups (150 g) crisped rice cereal
→ Caramel Coconut Layer
04 -
1 bag (397 g) sweetened shredded coconut
05 -
2 tablespoons (30 ml) whole milk
06 -
1 can (380 g) dulce de leche
→ Chocolate Topping
07 -
170 g semisweet chocolate, melted
# Instructions:
01 -
Place shredded coconut in a large sauté pan over medium-high heat. Stir and turn the coconut continuously until most of it is golden brown and aromatic. Remove from heat and continue to stir for 2 minutes to prevent burning.
02 -
Transfer 60 ml (approximately ½ cup) of the toasted coconut to a bowl and set aside for garnish.
03 -
In a microwave-safe bowl, combine dulce de leche and milk. Heat for 90 seconds, stirring midway, until the caramel mixture is smooth and pourable.
04 -
Mix the warmed dulce de leche and milk mixture with the remaining toasted coconut (excluding the reserved portion) until evenly coated.
05 -
In a large microwave-safe bowl, melt mini marshmallows and butter together for about 2 minutes, stirring until smooth.
06 -
Immediately add the crisped rice cereal to the melted marshmallow mixture and stir until all the cereal is fully coated.
07 -
In a greased 20 x 30 cm (8 x 12 inch) pan, press half the cereal mixture evenly into the base. Spread the caramel coconut layer over, then add the remaining cereal mixture, pressing gently to form an even top.
08 -
Spread the melted semisweet chocolate evenly over the surface. While the chocolate is still soft, sprinkle with the reserved toasted coconut. Allow chocolate to set fully before serving.
# Notes:
01 -
For clean layers, use a sheet of baking paper or slightly oiled hands to press the mixture into the pan.