Introduction

These Samoa Rice Krispie Treats are a delightful twist on a classic favorite, combining chewy caramel, toasted coconut, and rich chocolate with crispy cereal. Perfect for satisfying your sweet tooth, they bring all the flavors of the beloved Samoa cookie into a fun, easy-to-make snack.

The image shows three square oat and cereal bars with a golden-brown toasted texture, each topped with thin, dark brown drizzles of chocolate in diagonal lines. The bars have visible oats and cereal pieces that give a rough and crunchy look. Each piece sits on a white plate with a layer of thick melted chocolate underneath. Around the dish, small white marshmallows and dark chocolate chunks are scattered on a white marbled surface, adding to the sweet and cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup butter
5 cups mini marshmallows
6 cups Caramel Crunch cereal
11 oz. bag of caramels
2 tablespoons heavy whipping cream
1 1/2 cups coconut
3 cups milk chocolate chips

Instructions

Step 1: Melt butter over medium heat in a large saucepan.
Step 2: Add marshmallows and stir until completely melted and smooth.
Step 3: Pour in Caramel Crunch cereal and stir until all pieces are well coated.
Step 4: Press the mixture evenly into a 9×13 inch pan.
Step 5: In a medium saucepan, combine caramels and heavy cream over medium heat, stirring until the caramel melts and becomes smooth.
Step 6: Toast coconut on a baking tray in a 350°F oven for about 10 minutes, stirring regularly to prevent burning.
Step 7: Stir the toasted coconut into the melted caramel, then pour this mixture evenly over the Rice Krispie treats in the pan.
Step 8: Melt chocolate chips in the microwave in 30-second increments, stirring after each until smooth (about 90 seconds total).
Step 9: Slice the treats into pieces and gently remove them from the pan.
Step 10: Dip the bottom of each piece into the melted chocolate.
Step 11: Place remaining chocolate in a small zip-top bag, snip a corner, and drizzle chocolate over the top of each treat.
Step 12: Allow the chocolate to set completely before serving.

Tips & Variations

Use sweetened shredded coconut for a perfectly toasted texture without bitterness.
For a nutty twist, sprinkle some chopped toasted pecans or almonds on top before the chocolate sets.
If you can’t find Caramel Crunch cereal, Rice Krispies mixed with a handful of caramel bits works well as a substitute.
Make sure to press the cereal mixture firmly into the pan to help the treats hold their shape when cut.

Storage

Store these treats in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. Before serving, let chilled treats come to room temperature for the best texture. Avoid storing in a warm place to prevent the chocolate from melting.

How to Serve

The image shows a close-up of a square-shaped dessert bar with three visible layers. The bottom layer is a thick, smooth chocolate base colored dark brown. Above this is a middle layer made of an orange-brown crunchy mixture, likely including cereal pieces and sticky caramel or syrup, giving it a rough texture. The top layer features a drizzle of melted chocolate, applied in irregular thin lines across the entire bar, adding a glossy and rich detail. The dessert is placed on a clear glass plate, set on a white marbled surface with some blurred marshmallows in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Rice Krispies instead of Caramel Crunch cereal?

Yes, regular Rice Krispies work fine, though the Caramel Crunch cereal adds extra caramel flavor and sweetness to the treats.

How do I prevent the coconut from burning when toasting?

Stir the coconut every few minutes while toasting at 350°F, and watch it closely. Coconut can go from toasted to burnt quickly, so removing it as soon as it’s golden is key.

Samoa Rice Krispie Treats Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Samoa Rice Krispie Treats combine the classic marshmallow and cereal base with a luscious layer of homemade caramel coconut topping and a decadent milk chocolate drizzle, inspired by the flavors of the popular Samoa cookie. These treats offer a delightful blend of chewy, crunchy, and gooey textures perfect for a sweet snack or dessert.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 24 treats 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Rice Krispie Treats

1/3 cup butter
5 cups mini marshmallows
6 cups Caramel Crunch cereal

Samoa Layer

11 oz. bag of caramels
2 tablespoons heavy whipping cream
1 1/2 cups shredded coconut
3 cups milk chocolate chips

Instructions

Prepare the marshmallow base: Melt the butter in a large saucepan over medium heat. Add the mini marshmallows and stir continuously until they are completely melted and smooth.
Incorporate the cereal: Remove from heat and immediately stir in the Caramel Crunch cereal until all pieces are evenly coated with the marshmallow mixture.
Form the treat base: Transfer the sticky cereal mixture into a greased 9×13 inch pan. Press down firmly and evenly with a spatula or your hands (lightly greased) to create a compact layer. Allow to cool slightly.
Make the caramel topping: In a medium saucepan, combine the caramels and heavy whipping cream over medium heat. Stir constantly until the caramels have melted and the mixture is smooth and creamy.
Toast the coconut: Spread shredded coconut evenly on a baking tray and toast in a preheated oven at 350°F (175°C) for about 10 minutes, stirring periodically to avoid burning. The coconut should be golden brown and fragrant.
Combine caramel and coconut: Stir the toasted coconut into the melted caramel mixture until well combined. Pour this caramel coconut layer evenly over the pressed Rice Krispie base in the pan.
Melt the chocolate: Place the milk chocolate chips in a microwave-safe bowl and heat in 30-second increments, stirring after each interval until fully melted and smooth (approximately 90 seconds total).
Slice the treats: Once the caramel layer is set but still slightly warm, slice the Rice Krispie treats into desired pieces and carefully remove them from the pan.
Dip and drizzle chocolate: Dip the bottom of each treat piece into the melted chocolate, allowing any excess to drip off. Place the dipped pieces on parchment paper. Put the remaining melted chocolate into a small zip-top bag, snip off a corner, and drizzle chocolate over the tops of the treats for decoration.
Set the chocolate: Allow the chocolate coating and drizzle to set completely at room temperature before serving. Enjoy your Samoa Rice Krispie Treats!

Notes

Use parchment paper or grease your pan well to ease removal of the treats.
For a richer caramel flavor, you may substitute the caramels with homemade caramel sauce.
Ensure to toast the coconut evenly to prevent burning, stirring frequently during baking.
If preferred, use dark chocolate chips for a less sweet contrast.
Store treats in an airtight container at room temperature to maintain texture.

Keywords: Samoa Rice Krispie Treats, Caramel Coconut Treats, Marshmallow Cereal Treats, Samoa Cookie Inspired, Chocolate Drizzled Treats, Homemade Rice Krispie Treats