Coconut–Caramel Rice Krispies Treats
By Lidey HeuckPublished on October 2, 2025
Time
40 minutes, plus 30 minutes setting
Yield
Makes 18 treats
Ingredients
Before You Begin
You can use your favorite store-bought caramel sauce or our All-Purpose Caramel Sauce in this recipe. If you’re using store-bought, make sure to use caramel sauce, and not caramel sundae syrup, for best results. If you have one, use a Dutch oven with a light-colored interior to better monitor the color of the browned butter. This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan.
- Toast 2 cups unsweetened flaked coconut in Dutch oven over medium-low heat until golden brown, about 5 minutes. Transfer to bowl to cool slightly then crush into fine pieces with your hands; set aside. Melt 8 tablespoons butter in now-empty pot over medium heat. Cook, stirring and scraping bottom of pot constantly, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Stir in 12 ounces large marshmallows and ¾ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Stir in ½ cup caramel sauce until smooth.
- Off heat, stir in 8 cups cereal and 1½ cups reserved toasted coconut until fully combined. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Using offset spatula, spread remaining ½ cup caramel sauce evenly over treats, then sprinkle with remaining toasted coconut. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares. Microwave 1 cup bittersweet chocolate chips in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Use spoon to drizzle melted chocolate attractively over treats. Transfer to refrigerator to chill until chocolate is set, about 10 minutes. Serve. (Bars can be stored at room temperature for up to 3 days.)
Time
40 minutes, plus 30 minutes settingYield
Makes 18 treatsIngredients
Ingredients
Ingredients
Why This Recipe Works
Fans of the Caramel deLites or Samoas Girl Scout Cookies will recognize the inspiration behind these nostalgic Rice Krispies Treats. Caramel sauce (store-bought or homemade) is the key to these treats’ rich flavor and light, chewy texture. Toasted coconut added depth and nuttiness, and using unsweetened shredded coconut kept the treats from becoming cloyingly sweet. Similarly, the dark chocolate added a hint of bitterness to keep things in balance and make these treats a hit with kids and adults alike. While it does require an extra step, spooning the melted chocolate into a piping bag (or zipper-lock bag with the corner cut) makes for a beautiful, even drizzle and a Girl Scout Cookie–like finish.
Before You Begin
You can use your favorite store-bought caramel sauce or our All-Purpose Caramel Sauce in this recipe. If you’re using store-bought, make sure to use caramel sauce, and not caramel sundae syrup, for best results. If you have one, use a Dutch oven with a light-colored interior to better monitor the color of the browned butter. This recipe was created as part of ATK’s Rice Krispies Treats Week, which is not affiliated with, sponsored by, or endorsed by Kellogg’s.
Instructions
- Make parchment sling for 13 by 9-inch baking pan by folding 2 long sheets of parchment paper; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of parchment in pan perpendicular to each other, with extra parchment hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing parchment flush to pan.
- Toast 2 cups unsweetened flaked coconut in Dutch oven over medium-low heat until golden brown, about 5 minutes. Transfer to bowl to cool slightly then crush into fine pieces with your hands; set aside. Melt 8 tablespoons butter in now-empty pot over medium heat. Cook, stirring and scraping bottom of pot constantly, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Stir in 12 ounces large marshmallows and ¾ teaspoon salt and cook, stirring frequently, until marshmallows are just melted, 2 to 4 minutes (some marshmallows may not be fully melted; this is OK). Stir in ½ cup caramel sauce until smooth.
- Off heat, stir in 8 cups cereal and 1½ cups reserved toasted coconut until fully combined. Transfer cereal mixture to prepared pan. Using greased spatula, press cereal mixture into even layer. Using offset spatula, spread remaining ½ cup caramel sauce evenly over treats, then sprinkle with remaining toasted coconut. Let sit for 30 minutes until set.
- Use parchment sling to lift bars out of pan; discard parchment. Cut into 18 squares. Microwave 1 cup bittersweet chocolate chips in bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes. Use spoon to drizzle melted chocolate attractively over treats. Transfer to refrigerator to chill until chocolate is set, about 10 minutes. Serve. (Bars can be stored at room temperature for up to 3 days.)
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