Hey y'all! Ready for a sweet treat that combines everything you love about Samoa cookies and classic Rice Krispie treats? These Samoa Rice Krispie Treats are chewy, gooey, packed with coconut and chocolate, and drizzled with luscious caramel. They're perfect for bake sales, potlucks, parties, or when you're craving a no-bake dessert with big flavor. Let's get cooking!
Why You'll Love This
- Super easy, no-bake treat that's ready in less than 30 minutes.
- Combines all the iconic flavors of Samoa cookies: caramel, coconut, and chocolate.
- Kid-friendly and perfect for sharing at gatherings or picnics.
- Uses everyday pantry ingredients — no Girl Scout cookies required!
- Rich, chewy texture with crunchy bites for total dessert bliss!
Ingredients
- 6 cups Rice Krispies cereal
- ½ cup (1 stick) unsalted butter
- 1 (10 oz) bag mini marshmallows
- ½ teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 (11 oz) bag caramel bits or 35 soft caramels, unwrapped
- 3 tablespoons heavy cream
- 1 cup semisweet chocolate chips, divided
- Sea salt flakes, for garnish (optional)
Directions
Step 1: Toast the Coconut
Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and bake, stirring every 2 minutes, for 6-8 minutes or until golden brown. Set aside to cool.
Step 2: Make the Rice Krispie Base
In a large pot over medium heat, melt the butter. Add marshmallows and stir constantly until melted and smooth. Remove from heat and stir in vanilla extract and 4 cups of the toasted coconut. Quickly fold in Rice Krispies cereal until evenly coated.
Step 3: Press into Pan
Grease a 9x13-inch pan with butter or nonstick spray. Press the mixture evenly into the pan using a buttered spatula or wax paper. Let it cool for 10 minutes.
Step 4: Make the Caramel Layer
In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 2 minutes). Pour caramel evenly over the Rice Krispie base and use a spatula to spread to the edges. Sprinkle remaining toasted coconut on top.
Step 5: Add the Chocolate Drizzle
Melt ¾ cup of chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle half over the caramel and coconut. Let treats cool and set for at least 30 minutes.
Step 6: Cut and Finish
Cut the treats into squares. Melt the remaining ¼ cup chocolate chips; dip the bottom of each square in melted chocolate or drizzle extra on top. Sprinkle with sea salt flakes, if desired. Let the chocolate set before serving.
Notes
- For extra clean slices, use a sharp knife wiped with a bit of butter or oil.
- To cool the treats faster, pop the pan in the refrigerator for 15 minutes before cutting.
- If you prefer a thicker treat, use an 8x8-inch pan instead for taller squares.
Variations
- Peanut Butter Samoa Rice Krispie Treats: Stir ½ cup creamy peanut butter into the melted marshmallow mixture.
- Dark Chocolate Samoa Rice Krispie Treats: Swap semisweet for dark chocolate chips for a more intense flavor.
- Salted Caramel Pretzel Samoa Treats: Add 1 cup coarsely crushed pretzels to the Rice Krispie mixture for a salty crunch.
Required Equipment
- Large pot
- 9x13-inch baking pan
- Baking sheet
- Spatula
- Microwave-safe bowls
- Sharp knife
Storage Instructions
Store Samoa Rice Krispie Treats in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze (layered with parchment paper) for up to 2 months. Thaw before serving for best texture.
Suggested Pairings & Serving Recommendations
- Serve with a glass of cold milk for a classic combo.
- Pair with hot coffee or tea for an irresistible afternoon pick-me-up.
- Slice into small squares for party platters and potlucks.
Pro Tips
- Don’t overpack the treats in the pan; a gentle press keeps them chewy, not dense.
- Toast the coconut for extra flavor and a beautiful golden color.
- Melt chocolate and caramel slowly to avoid scorching or graininess.
FAQ
Can I use regular marshmallows instead of mini?
Yes! Use about 40 regular marshmallows in place of the mini marshmallows.
What if I can’t find caramel bits?
Unwrap and use 35 soft caramels instead, melting them with the heavy cream as directed.
Can I make these treats gluten-free?
Absolutely — use certified gluten-free crispy rice cereal and double-check your caramel and chocolate brands.
Ingredients
- 6 cups Rice Krispies cereal
- ½ cup (1 stick) unsalted butter
- 1 (10 oz) bag mini marshmallows
- ½ teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 (11 oz) bag caramel bits or 35 soft caramels, unwrapped
- 3 tablespoons heavy cream
- 1 cup semisweet chocolate chips, divided
- Sea salt flakes, for garnish (optional)
Instructions
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1Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and bake, stirring every 2 minutes, for 6-8 minutes or until golden brown. Set aside to cool.
-
2In a large pot over medium heat, melt the butter. Add marshmallows and stir constantly until melted and smooth. Remove from heat and stir in vanilla extract and 4 cups of the toasted coconut. Quickly fold in Rice Krispies cereal until evenly coated.
-
3Grease a 9x13-inch pan with butter or nonstick spray. Press the mixture evenly into the pan using a buttered spatula or wax paper. Let it cool for 10 minutes.
-
4In a microwave-safe bowl, combine caramel bits and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth (about 2 minutes). Pour caramel evenly over the Rice Krispie base and use a spatula to spread to the edges. Sprinkle remaining toasted coconut on top.
-
5Melt ¾ cup of chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle half over the caramel and coconut. Let treats cool and set for at least 30 minutes.
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6Cut the treats into squares. Melt the remaining ¼ cup chocolate chips; dip the bottom of each square in melted chocolate or drizzle extra on top. Sprinkle with sea salt flakes, if desired. Let the chocolate set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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