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Samoas Rice Krispies Recipe

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4.1 from 67 reviews

  • Author: Ava
  • Total Time: 45 minutes
  • Yield: 9 servings

Description

This Samoas Rice Krispies recipe is a delightful twist on the classic treat, inspired by the beloved Girl Scouts Samoa cookie flavors. Featuring toasted shredded coconut, caramel, and rich dark chocolate, these no-bake bars combine the crispy texture of Rice Krispies with luscious layers of sweet indulgence. Perfect for parties or a fun dessert, this recipe yields 9 servings and takes about 45 minutes to prepare.

Ingredients

Rice Krispies Base

  • 1 cup (2 sticks) unsalted butter
  • Two 10 oz. bags of mini marshmallows
  • 10 cups Rice Krispies cereal
  • 1/4 teaspoon sea salt (optional)

Toppings & Coating

  • 1 tablespoon solid shortening
  • 1 cup Wilton dark cocoa chocolate melts
  • 1/2 cup shredded sweet coconut, toasted
  • 8 oz. Wilton caramel apple dip

Instructions

  1. Prepare Pan: Spray a 9 x 9 inch pan with vegetable spray and set aside to prevent sticking.
  2. Melt Butter: In a large saucepan, melt the unsalted butter over low heat, ensuring it doesn’t brown.
  3. Add Marshmallows: Add the mini marshmallows to the melted butter, stirring constantly until fully melted and smooth.
  4. Combine with Cereal: Remove the saucepan from heat and immediately stir in the Rice Krispies cereal and optional sea salt until the cereal is evenly coated with the marshmallow mixture.
  5. Press into Pan: Transfer the coated cereal mixture to the prepared pan. Use a spatula or clean hands to press it down firmly and evenly into the pan.
  6. Cool: Allow the Rice Krispies base to cool completely in the pan at room temperature, about 30-45 minutes.
  7. Toast Coconut: While the base cools, toast the shredded sweet coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant. Set aside to cool.
  8. Melt Chocolate: In a microwave-safe bowl, combine the Wilton dark cocoa chocolate melts with the solid shortening. Microwave in 20-second intervals, stirring in between, until smooth and fully melted.
  9. Spread Caramel: Warm the Wilton caramel apple dip slightly to make it easier to spread, then evenly coat the top of the cooled Rice Krispies base with the caramel layer.
  10. Add Coconut: Sprinkle the toasted shredded coconut evenly over the caramel layer, pressing lightly to adhere.
  11. Drizzle Chocolate: Using a spoon or piping bag, drizzle the melted chocolate over the coconut and caramel layer to mimic the signature Samoa cookie look.
  12. Set and Serve: Allow the entire treat to set at room temperature or in the refrigerator until the chocolate hardens, about 15-30 minutes. Cut into 9 squares and serve.

Notes

  • Be sure to toast the coconut carefully to avoid burning, stirring continuously.
  • Use a spatula sprayed with vegetable spray to press the Rice Krispies evenly.
  • Storing these treats in an airtight container at room temperature keeps them fresh for up to 3 days.
  • For a richer caramel flavor, you can substitute the caramel apple dip with soft caramel candies melted with a little cream.
  • Microwave times may vary; always stir chocolate melts to prevent scorching.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/samoas-rice-krispies-recipe/