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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.