Toasted Coconut Caramel Rice Krispie Treats
Ingredients
Rice Krispie Treats
-
8
tablespoons
salted butter
-
20
ounces
large marshmallows
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
coconut extract
-
a pinch
coarse, kosher salt
-
9
cups
crisp rice cereal
-
1 ½
cups
toasted coconut
Topping
-
14
soft caramels
-
1
tablespoon
cream or half-and-half
-
½
cup
chocolate chips
Instructions
- Butter the bottom and sides of a 9X13-inch pan and set aside.
- Melt the butter on low heat in a large saucepan until it turns golden brown and smells fragrant.
- Add the marshmallows and stir until mostly melted, then add the vanilla extract, coconut extract, and salt.
- Remove from heat and stir in the rice krispies and toasted coconut until evenly combined.
- Press the mixture gently into the prepared pan.
- Melt the caramels with the cream in the microwave until smooth and drizzle over the treats.
- Melt the chocolate chips and drizzle over the top as well.
- Let cool for about an hour before cutting into squares.
Nutrition Facts (estimated)
Servings
24 squares
Calories
207
Total fat
9g
Total carbohydrates
33g
Total protein
2g
Sodium
70mg
Cholesterol
11mg
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