Easy Coconut Rice Krispies Treats
Chewy marshmallow bars loaded with crisp rice cereal and sweet coconut, ready in minutes. A simple, tropical twist on the classic.
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Servings:
Ingredients
Main Ingredients
- 3.5 tbsp unsalted butter use salted and skip added salt if preferred
- 11 oz mini marshmallows
- 5.75 cup crisp rice cereal
- 1.25 cup sweetened shredded coconut
- 0.75 tsp coconut extract
- 0.5 tsp pure vanilla extract
- 0.25 tsp fine sea salt a small pinch balances the sweetness
- 0.5 cup toasted coconut flakes optional, for topping
Instructions
Preparation Steps
- Line a 9x13-inch pan with parchment and lightly butter it.
- Toast the topping coconut in a dry skillet over medium heat until golden, 2–3 minutes. Set aside.
- Melt the butter in a large pot over low heat. Stir in the salt.
- Add marshmallows and cook on low, stirring, until fully melted and smooth. Remove from heat.
- Stir in coconut and vanilla extracts until combined.
- Fold in the crisp rice cereal and shredded coconut, mixing gently until evenly coated.
- Scrape the mixture into the prepared pan. Press lightly with a buttered spatula; do not pack hard.
- Sprinkle toasted coconut on top and press gently. Cool 30 minutes, then cut into squares.
Notes
Swap half the butter for coconut oil for a stronger coconut note. For a fun finish, drizzle melted white chocolate over the cooled bars. Store airtight at room temperature for up to 3 days, or freeze layers of squares between parchment for up to 1 month.
This recipe is an original creation inspired by classic Easy Coconut Rice Krispies Treats flavors. All ingredient ratios and instructions are independently developed.