Samoa Rice Krispies Recipe
Samoa Rice Krispies Recipe features marshmallow cereal layers filled with toasted coconut and dulce de leche, then topped with melted semisweet chocolate.
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Servings: 16
Ingredients
- 5 cups mini marshmallows
- 3 tbsp butter
- 6 cups Rice Krispie cereal
- 1 bag sweetened shredded coconut 14 oz
- 2 tbsp milk
- 1 can dulce de leche 13.4 oz
- 6 oz semisweet chocolate melted
Instructions
- Lightly grease an 8 x 12-inch pan and set it aside.
- Place the sweetened shredded coconut in a large sauté pan.
- Cook the coconut over medium-high heat, stirring and turning constantly.
- Continue cooking until most of the coconut is golden brown and fragrant.
- Remove the pan from the heat once the coconut is mostly toasted.
- Continue stirring the coconut for an additional 2 minutes, as the residual heat from the pan will continue to toast it.
- Remove 1/2 cup of the toasted coconut and set it aside for garnish.
- Place the dulce de leche in a microwave-safe bowl.
- Add the milk to the dulce de leche.
- Microwave the mixture for approximately 1 1/2 minutes, or until warmed and easier to stir.
- Stir the dulce de leche and milk together until smooth.
- Add the warmed dulce de leche mixture to the remaining toasted coconut.
- Stir until the toasted coconut is evenly coated with the dulce de leche mixture.
- In a separate large microwave-safe bowl, combine the mini marshmallows and butter.
- Microwave for approximately 2 minutes, or until the marshmallows and butter are melted.
- Stir the melted marshmallows and butter until smooth and fully combined.
- Add the Rice Krispie cereal to the melted marshmallow mixture.
- Stir until the cereal is evenly coated.
- Transfer half of the cereal mixture to the prepared 8 x 12-inch pan.
- Press the cereal mixture evenly into the bottom of the pan.
- Spread the dulce de leche and toasted coconut mixture evenly over the first cereal layer.
- Add the remaining cereal mixture over the caramel coconut layer.
- Press gently to create an even top layer.
- Melt the semisweet chocolate according to package directions, if not already melted.
- Spread the melted chocolate evenly over the top of the cereal layer.
- Sprinkle the reserved 1/2 cup toasted coconut over the melted chocolate.
- Allow the chocolate to harden completely before slicing.
- Cut into 16 bars and serve.
Notes
To make this Samoa Rice Krispies Recipe gluten free, use a certified gluten-free crisp rice cereal instead of regular Rice Krispie cereal, as many standard versions contain malt flavoring derived from barley.
Verify that the mini marshmallows, butter, sweetened shredded coconut, milk, dulce de leche, and semisweet chocolate are labeled gluten free.
Use gluten-free chocolate chips or melting chocolate if the semisweet chocolate contains cross-contact warnings.
Prepare the bars in a clean pan with clean utensils to prevent gluten cross-contact.
Use fresh parchment paper, foil, or nonstick spray that has not been exposed to gluten-containing ingredients.
For celiac-safe preparation, avoid shared cereal containers, shared measuring cups, and work surfaces that may contain wheat flour or crumbs.