Easy Samoa Rice Krispie Treats (Print Version)
# Ingredients:
→ Base and binding
01 -
5 cups (125 g) mini marshmallows
02 -
3 tablespoons (42 g) unsalted butter
03 -
6 cups (150 g) Rice Krispie cereal
→ Topping and filling
04 -
1 (400 g) bag sweetened shredded coconut
05 -
1 (380 g) can dulce de leche
06 -
2 tablespoons (30 ml) milk
07 -
170 g semi-sweet chocolate, for melting
# Instructions:
01 -
In a large, dry pan over medium-high heat, toast the shredded coconut while stirring constantly until evenly golden brown. Remove from heat and reserve 60 g (about ½ cup) for garnish.
02 -
In a microwave-safe bowl, heat dulce de leche and milk together for approximately 90 seconds, stirring halfway, until the mixture is smooth and pourable. Combine with the remaining toasted coconut and mix thoroughly.
03 -
Place mini marshmallows and butter in a large microwave-safe bowl. Heat for about 2 minutes, stirring until the mixture is completely smooth.
04 -
Add Rice Krispie cereal to the melted marshmallow mixture and stir until the cereal is fully coated and combined.
05 -
Lightly grease an 20 x 30 cm pan. Firmly press half of the cereal mixture evenly into the bottom to form a compact layer.
06 -
Spread the caramel coconut mixture evenly over the pressed cereal base using a spatula.
07 -
Carefully spoon the remaining cereal mixture over the caramel coconut layer and press gently to set the final layer without compacting excessively.
08 -
Melt semi-sweet chocolate in a microwave in 30-second intervals, stirring until smooth. Drizzle or spread melted chocolate uniformly over the top of the bars.
09 -
Immediately sprinkle the reserved toasted coconut across the warm chocolate layer. Let the bars set at room temperature for at least 1 hour until firm before slicing and serving.
# Notes:
01 -
For easier layering, use a spatula or spray your hands with non-stick spray to prevent sticking. Avoid over-compacting the mixture to maintain a soft, chewy texture.
02 -
Enhance the flavour by substituting dark chocolate for semi-sweet, or add a pinch of sea salt to the caramel or chocolate layers.