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Toasted coconut Rice Krispies treats

Toasted Coconut & Caramel Rice Krispies Treats

A classic with a twist. Taking the time to toast the coconut in a dry skillet makes all the difference.
Prep Time 5 mins
Cook Time 10 mins
Cooling time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert, Snack
Cuisine American
Servings 20


  • 2/3 cup unsweetened grated coconut
  • 6 cups puffed rice cereal aka Rice Krispies
  • 5 tablespoons butter
  • 1 teaspoon vanilla
  • 5 cups miniature marshmallows, divided use
  • 10 soft caramels like Kraft or Brach’s
  • 2-3 tablespoons whole milk


  • Butter a 13x9 baking dish. Set aside.
  • In a dry skillet, over medium heat, toast the coconut. Allow to cool. Reserve 3 tablespoons coconut and mix the rest of the coconut with the cereal.
  • Melt the butter in a large, heavy-bottomed, whisk in the vanilla. Add 4 cups of marshmallows and stir until completely melted.
  • Add the puffed rice cereal/coconut mixture and the remaining 1 cup of marshmallows. Stir until well coated.
  • Press the mixture evenly into the prepared baking dish using the back of a spoon.
  • Meanwhile, melt the caramels and milk over low heat, whisking until smooth. Drizzle over the treats. Sprinkle with remaining coconut.
  • Cool completely before cutting into squares. This always takes a lot longer (at least an hour, normally more like 2) than you'd think so be prepared.
  • Slice into about 20 squares.


  • Stirring in whole marshmallows with the cereal gives you big, soft pockets of marshmallow in every bite.
  • If the caramel is too thick, whisk in a little extra milk.
Keyword pantry cooking, snacks