Easy Samoa Rice Krispie Treats

These Easy Samoa Rice Krispie Treats take everything you love about classic bakery Samoa cookies and layer it right onto gooey marshmallow crisp bars. Crunchy cereal and toasted coconut pair up with silky dulce de leche and a chocolatey crown for fuss-free bite-sized bliss that disappears fast at any gathering.

I first brought these to my sister’s birthday picnic during the summer and they vanished before we even unpacked the rest of the lunch. Now my friends always ask when I am making them again.

Ingredients

• Mini marshmallows: give the treats their signature gooey chew and are easy to melt
• Butter: adds richness and helps everything stick together choose a good quality unsalted butter if possible
• Rice Krispie cereal: forms the crispy base choose a fresh bag for best crunch
• Sweetened shredded coconut: brings classic Samoa flavor toasty notes come from toasting so look for coconut that is moist and white
• Dulce de leche: offers creamy caramel flavor look for cans near condensed milk at the store or make your own for a deeper flavor
• Milk: thins out the dulce de leche layer for easy spreading whole milk makes the topping thick and extra creamy
• Semi sweet chocolate: for melting and topping use a bar or chips with a cocoa content around 60 percent for best flavor

Step-by-Step Instructions

Toast the Coconut:

Pour the shredded coconut into a large dry pan. Cook over medium high heat stirring all the time until most pieces are golden brown and fragrant. This brings out the deep caramel flavor. Immediately remove from heat and take out half a cup for garnishing at the end

Prepare Caramel Coconut Layer:

Put the dulce de leche and milk in a microwave safe bowl. Microwave for about one and a half minutes stopping halfway to stir until it flows easily. Add the larger portion of toasted coconut and stir well to combine creating a thick sweet filling

Melt Marshmallows and Butter:

Place the marshmallows and butter in a large microwave safe mixing bowl. Heat for about two minutes stopping once or twice to stir. It should melt and become completely smooth with no lumps for the softest bars

Mix in Cereal:

Pour six cups of Rice Krispie cereal into the melted marshmallow mixture. Stir steadily until every piece is evenly coated. Work swiftly because the mix thickens as it cools

Layer Everything:

Spray an eight by twelve inch baking pan with nonstick cooking spray. Firmly press half the cereal mix into the bottom making a sturdy base. Spread the coconut caramel mixture evenly over the base while warm so it is easy to smooth. Top with the rest of the cereal mixture and gently press it down to form the top layer careful not to pack it too tight

Finish with Chocolate and Coconut:

In a clean microwave safe bowl melt the semisweet chocolate in short bursts stirring well until shiny and smooth. Pour or drizzle the chocolate all over the top layer of bars. Quickly sprinkle the reserved half cup of toasted coconut over the chocolate while still wet so it will stick

Set and Slice:

Let the bars sit at room temperature for at least one hour until the chocolate is completely set. Once firm cut into bars with a sharp knife for neat squares

Pin it

My favorite ingredient in these bars is definitely the dulce de leche. My little niece always licks the spoon and says it tastes like magic. Sharing these sticky caramel treats at family gatherings always reminds me of baking with my grandmother on rainy days.

How to Store Your Samoa Rice Krispie Treats

Keep any extra bars in an airtight container at room temperature for up to three days. If you want extra chewiness you can store them in the fridge but let them come up to room temp before eating so they are not too hard. For longer storage you can wrap individual bars tightly and freeze them but the texture is best fresh

Easy Ingredient Swaps

If you cannot find dulce de leche use thick caramel sauce instead but avoid thin ice cream syrups. You could also use dark chocolate for a bolder edge or sprinkle a little flaky salt on the chocolate while it is still soft to balance the sweetness. For a dairy free version try vegan butter and coconut condensed milk but be aware that the flavor will change

Perfect for Any Occasion

Serve these at bake sales or kid’s birthday parties for instant crowd appeal. They also make a bright lunchbox dessert or a thoughtful homemade gift when stacked in wax paper and tied with a ribbon. Pair them with coffee or a simple glass of milk for the ultimate afternoon pick me up

A Quick Peek at the Samoa Origin

Inspired by the much loved Girl Scout cookie the Samoa is sometimes called Caramel deLite. The signature of the original cookie is its toasted coconut ring doused in caramel and chocolate. By layering these same flavors onto Rice Krispie treats you get a playful twist with much less work and no oven needed

Frequently Asked Questions

→ How do I toast coconut without burning it?

Toast shredded coconut in a dry pan over medium-high heat, stirring constantly until golden. Remove from heat right away to prevent burning.

→ Can I use store-bought caramel instead of dulce de leche?

Yes, store-bought caramel can substitute for dulce de leche, though the flavor will be slightly different. Adjust the milk quantity if needed for spreadability.

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

Lightly spray your hands or spatula with non-stick cooking spray before pressing the mixture into the pan for easy handling.

→ What chocolate works best for the topping?

Semi-sweet chocolate melts easily and balances the caramel’s sweetness. Dark chocolate adds a richer, more intense flavor if preferred.

→ How should I store these bars?

Keep the bars in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate and allow to return to room temperature before serving.

→ Can I add a salty touch?

Yes, sprinkle a pinch of sea salt over the chocolate layer before it sets to enhance the caramel and coconut flavors.