Rice Krispie Treats are the perfect no bake dessert.  Who doesn’t love those 3 ingredient bars?  They are simple to make, awesome for “baking” with kids, and perfect for when you need to make a last minute treat without any hassle. 

I’ve done a decent amount of experimenting with them.  Rice Krispie cereal is great for adding texture to any treat.  They are great in their simplest form, but I certainly enjoy them in cake batter or cookies and cream form.  Better than crack brownies and avalanche bars aren’t half bad, either.  My most recent concoction played off of the Girl Scout Samoa cookies (also known as Caramel deLites).  I adore coconut, and the addition of chocolate and caramel makes things that much better.  These were a cinch to make, and the coconut is subtle enough even for those who don’t care for it.  Lloyd who “doesn’t really like” marshmallow or coconut polished off the last of the batch. 

Samoa Rice Krispie Treats

Yields 12 large bars

Adapted from Happy When Not Hungry

Ingredients

• 2 C shredded sweetened coconut
• 1/4 C butter
• 4 C mini marshmallows
• 5 C Rice Krispies cereal
• 1 cup semi-sweet chocolate chips
• Caramel syrup for drizzling

Directions:

1. Line baking sheet with foil and spray.  Add coconut in an even layer, and place under the broiler to toast.  Stir occasionally, watching carefully so as not to burn it.  Once golden, remove from oven and set aside. 
2. Line a 13×9 pan with wax or parchment paper, and set aside. 
3. In large pan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat.  Add Rice Krispies and half of the coconut and stir well.  Spread mixture evenly into prepared pan.
4. Melt chocolate chips over a double boiler or in the microwave, stirring until smooth.
5. Spread chocolate over Rice Krispie mixture, and top with remaining coconut, gently pressing into chocolate.  Drizzle with caramel sauce.  Allow Rice Krispies to chill in the fridge before cutting into squares.