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Samoa Rice Krispies Recipe

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3.9 from 35 reviews

  • Author: Sky
  • Total Time: 30 minutes
  • Yield: Serves 12
  • Diet: Vegetarian

Description

Samoa Rice Krispies is a delightful twist on the classic treat, combining crispy rice cereal with toasted coconut, gooey dulce de leche, and a rich layer of melted chocolate. Inspired by the flavors of the famous Samoa cookie, this no-bake dessert layers sweetened shredded coconut, caramel-like dulce de leche, and semisweet chocolate for an irresistible treat that serves 12.

Ingredients

Base Ingredients

  • 6 cups Rice Krispies cereal
  • 16 oz mini marshmallows
  • 4 tablespoons butter

Coconut & Dulce de Leche Layer

  • 14 oz sweetened shredded coconut
  • 1 (13 oz) can dulce de leche
  • 2 tablespoons milk

Topping

  • 1 cup semisweet chocolate chips

Instructions

  1. Prepare Baking Dish: Grease a 9x13-inch baking dish thoroughly and set it aside to ensure your dessert doesn’t stick after setting.
  2. Toast Coconut: Heat a large skillet over medium heat. Add the entire 14 oz bag of sweetened shredded coconut and stir constantly until it turns a light golden color. Remove from heat promptly to avoid burning and set aside to cool.
  3. Soften Dulce de Leche: Transfer the dulce de leche into a microwave-safe medium bowl. Microwave for 30 to 60 seconds until softened. Stir in 2 tablespoons of milk to thin it slightly and combine thoroughly.
  4. Mix Coconut with Dulce de Leche: Add about three-quarters of the toasted coconut into the dulce de leche mixture, reserving the rest for garnish. Stir well to evenly distribute the coconut throughout.
  5. Melt Marshmallows and Butter: In a large microwave-safe bowl, combine the mini marshmallows and butter. Microwave in 30-second bursts, stirring in between, until fully melted and smooth.
  6. Combine Cereal and Marshmallow Mixture: Add the 6 cups of Rice Krispies cereal to the melted marshmallow and butter mixture. Using a greased spatula, fold and stir until the cereal is fully coated and incorporated.
  7. Layer the Treat: Press half of the cereal mixture evenly into the bottom of the prepared baking dish.
  8. Add Dulce de Leche Layer: Carefully spoon the dulce de leche and coconut mixture over the pressed cereal layer, spreading it evenly to the edges to cover completely.
  9. Top with Remaining Cereal Mixture: Spread the remaining half of the cereal mixture evenly over the dulce de leche layer, pressing gently to create a solid top layer.
  10. Melt Chocolate: Place the semisweet chocolate chips in a small microwave-safe bowl. Heat in 30-second intervals, stirring until the chocolate is fully melted and smooth.
  11. Finish with Chocolate and Coconut: Pour and spread the melted chocolate over the top cereal layer. Immediately sprinkle the reserved toasted coconut evenly on top before the chocolate cools and solidifies.
  12. Set and Serve: Allow the layered treat to harden at room temperature for at least 30 minutes before cutting into bars and serving.

Notes

  • Watch the coconut carefully while toasting to prevent burning; stirring constantly helps evenly toast it.
  • Adding milk to dulce de leche helps create a spreadable consistency for easier layering.
  • Greasing your spatula and hands reduces stickiness when working with melted marshmallows.
  • For a firmer set, refrigerate the assembled bars for 1 hour.
  • Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://skysrecipes.com/samoa-rice-krispies-recipe/