Coconut Lover's Rice Krispy Treats
Rachel Ricks
Any time I bake or cook something, I always look for a way to add a "wow factor" to make it just a little better. Even my husband Chris has gotten good at noticing or adding the "wow factor" to our creations. So just when you think Rice Krispy treats couldn't get any better- someone went and added coconut to them, and they got better. We love making these- so easy- and still have the essential "wow factor" to make them fun to serve to others, or, to eat all by ourselves.
6 Tbsp. butter
8 cups miniature marshmallows, about 14 oz.
6 cups crisp rice cereal
2 cups marshmallows (For additional add in, do not melt these with the butter)
1½ cups sweetened shredded coconut, plus an additional ¼ cup for topping
Line a large baking sheet or a 9 x 13 with parchment paper and set aside. (I like to use foil-just don’t forget to grease the foil very well with vegetable spray) Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt. Remove from the heat, add cereal and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan. Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly. Let cool for a few minutes before slicing. Store in an airtight container for several days.
Optional: Sometimes I like to add a a couple teaspoons of coconut extract into the melted marshmallow mixture after removed from the heat.
Any time I bake or cook something, I always look for a way to add a "wow factor" to make it just a little better. Even my husband Chris has gotten good at noticing or adding the "wow factor" to our creations. So just when you think Rice Krispy treats couldn't get any better- someone went and added coconut to them, and they got better. We love making these- so easy- and still have the essential "wow factor" to make them fun to serve to others, or, to eat all by ourselves.
6 Tbsp. butter
8 cups miniature marshmallows, about 14 oz.
6 cups crisp rice cereal
2 cups marshmallows (For additional add in, do not melt these with the butter)
1½ cups sweetened shredded coconut, plus an additional ¼ cup for topping
Line a large baking sheet or a 9 x 13 with parchment paper and set aside. (I like to use foil-just don’t forget to grease the foil very well with vegetable spray) Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt. Remove from the heat, add cereal and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan. Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly. Let cool for a few minutes before slicing. Store in an airtight container for several days.
Optional: Sometimes I like to add a a couple teaspoons of coconut extract into the melted marshmallow mixture after removed from the heat.
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