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Coconut Caramel Rice Crispy Treats That Wow Every Bite Recipe

★★★★★

4.9 from 520 reviews
  • Author: anna
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

These Coconut Caramel Rice Crispy Treats combine the classic crunch of rice cereal with gooey marshmallows, toasted coconut, rich dulce de leche caramel, and a decadent chocolate topping. Perfectly layered and bursting with flavor, they offer a delightful twist on the traditional rice crispy treat that’s sure to wow every bite.

Ingredients

Scale

Base Layer

  • 4 cups miniature marshmallows
  • 1/4 cup butter
  • 6 cups rice cereal

Caramel Layer

  • 1 cup shredded coconut (toasted)
  • 1 cup dulce de leche
  • 2 tablespoons milk

Topping

  • 1 cup semi-sweet chocolate chips
  • Remaining toasted shredded coconut for garnish

Instructions

  1. Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or line it with parchment paper to prevent sticking.
  2. Toast Coconut: Pour the shredded coconut into a large ungreased saucepan and toast over medium heat, stirring frequently, until it turns golden brown. Remove from heat and set aside.
  3. Smooth Caramel Sauce: In a small saucepan, whisk together the dulce de leche and 2 tablespoons of milk over low heat until the mixture is smooth and creamy.
  4. Mix Coconut into Caramel: Stir half of the toasted coconut into the dulce de leche caramel sauce, reserving the remainder for topping.
  5. Prepare Rice Cereal Base: Place the rice cereal in a large bowl and set aside.
  6. Melt Marshmallows and Butter: In a large saucepan, melt the butter over medium heat. Reduce the heat to low, add the marshmallows, and stir continuously until the marshmallows are completely melted and smooth.
  7. Combine Marshmallow Mixture with Cereal: Pour the melted marshmallow mixture over the rice cereal and stir gently to evenly coat all the cereal pieces.
  8. Form Bottom Layer: Press half of the marshmallow-coated cereal mixture firmly and evenly into the prepared baking dish.
  9. Add Caramel Coconut Layer: Spread the caramel and toasted coconut mixture evenly over the pressed cereal layer.
  10. Top with Remaining Marshmallow Mixture: Add the remaining marshmallow-coated cereal mixture on top of the caramel layer, gently pressing down to secure the layers.
  11. Melt Chocolate: Using a double boiler method, melt the semi-sweet chocolate chips by stirring continuously until smooth and glossy.
  12. Finish and Garnish: Pour the melted chocolate evenly over the top layer and sprinkle with the remaining toasted coconut. Press lightly to ensure it adheres, then allow the entire treat to set before cutting and serving.

Notes

  • To toast coconut evenly, stir continuously and watch carefully to avoid burning.
  • If you don’t have dulce de leche, you can substitute with caramel sauce, but the flavor will be slightly different.
  • For easier removal, let the treat cool completely before cutting.
  • You can wrap individual pieces in wax paper for storage to keep them fresh.
  • Use parchment paper for easier cleanup and to prevent sticking.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: coconut caramel rice crispy treats, dulce de leche dessert, toasted coconut treats, chocolate rice crispy dessert, layered rice crispy treats

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Find it online: https://recipiana.com/coconut-caramel-rice-crispy-treats-that-wow-every-bite-recipe/