Description
These Coconut Lover’s Rice Krispy Treats are a delicious twist on the classic rice krispie snack, infused with rich coconut flavor from shredded coconut and coconut oil. Perfectly chewy and sweet, they combine crispy rice cereal and gooey marshmallows with a tropical touch, ideal for a quick and easy treat.
Ingredients
Scale
Ingredients
- 6 cups crispy rice cereal
- 4 cups mini marshmallows
- 1/4 cup coconut oil
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
Instructions
- Prepare equipment: Gather a large mixing bowl, spatula, and a greased baking dish to ensure easy mixing and prevent sticking.
- Melt marshmallow mixture: In a saucepan over low heat, melt the coconut oil and mini marshmallows together, stirring frequently until the mixture becomes smooth and creamy.
- Add vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse flavor evenly.
- Mix in cereal: Gradually add the crispy rice cereal to the marshmallow mixture, stirring until every piece is thoroughly coated and well combined.
- Fold in coconut: Gently fold the sweetened shredded coconut into the cereal mixture until it’s evenly distributed throughout.
- Set and cool: Pour the mixture into the greased baking dish and press down firmly and evenly with a spatula to compact. Allow it to cool and set for about one hour before cutting into approximately 16 squares.
Notes
- Press the mixture firmly into the baking dish to ensure the treats hold together well.
- Using coconut oil adds a subtle coconut aroma and helps with binding.
- For extra crunch, you can toast the shredded coconut lightly before folding it in.
- Store treats in an airtight container at room temperature for up to 3 days to keep them fresh.
- For a vegan version, ensure marshmallows are vegan-friendly or substitute with vegan marshmallows.
