dessert,One Bowl Recipes,recipes

Coconut Chocolate Rice Krispie Treats

posted on : May 28, 2020 posted by : Kirsten Bell 4 Comments
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Super easy, super quick, super delicious coconut chocolate rice krispie treats. Made with flaked coconut, creamy coconut milk, and topped with chocolate. They’re soft, sweet, buttery, with perfectly delicious coconut flavor. And the best part? They’re incredibly quick and easy to make (think 15 minutes!). Whip up a batch this weekend!

The secret ingredient to make these coconut chocolate rice krispie treats sooooo good is coconut milk! It adds an extra level of both delicious coconut taste and moisture – and let’s be real! There’s nothing worse than a dry rice krispie treat! For this recipe we use the full fat coconut cream from the top of canned coconut milk. So. freaking. good.

Equipment Used For Coconut Chocolate Rice Krispie Treats:

You do not need a lot of fancy tools to make these super easy rice krispie treats! A saucepan, spatula, baking dish, and you’re set!

Saucepan: I use and love this saucepan for pretty much everything, and it works great for these rice krispie treats! It heats super evenly, which means no accidental burned marshmallow (the worst!)

Heat Proof Spatula: I looooove this for rice krispies! Using a heat proof spatula means that I use just one utensil to make these, and I don’t have to worry about my spatula melting. Have you done that before? I’m guilty, and it wasn’t pretty. I’ve had this one for years, and I love it!

Mini Spatulas Set: These are soooo convenient for spreading the chocolate on your rice krispie treats! I use them for everything under the sun, from frosting cakes to mixing up sauces. They are the perfect size for any small or more precise job! Highly recommend. Also the colors of spatulas in this set just make me smile, they’re so happy!

9×13 Ceramic Baking Dish: I am totally obsessed with ceramic baking dishes! They bake very evenly (which means your baked goods come out more moist and delicious), and they’re really easy to clean!

Nesting Mixing Bowl Set: Another baking essential! I love the wide range of sizes in this set! I use one of the big ones to measure my rice krispie cereal into, and a small one to melt the chocolate in. No point dirtying a bigger bowl than you need, right?

These coconut chocolate rice krispie treats are such a fun twist on the classic rice krispie treat recipe, and they’re seriously just as easy too. Extra flavor, but no extra work. That sounds good to you, right? Because sometimes the simplest recipes are the best! Especially when it means you’re just minutes away from a delicious treat, and don’t even have to turn on the oven.

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Coconut Chocolate Rice Krispie Treats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Kirsten Bell
  • Prep Time: 15 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 Rice Krispie Treats 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Easy, delicious no-bake coconut chocolate rice krispie treats! The perfect treat for a quick after-dinner dessert or afternoon snack!

Ingredients

Scale

1/4 cup butter, melted

1/2 cup coconut cream (see note below)

1 (10 oz) bag mini marshmallows

1/4 teaspoon salt

1/4 teaspoon coconut extract (or substitute vanilla)

6 cups rice krispies cereal

1 cup unsweetened flaked coconut (plus more to sprinkle on top)

1 1/2 cups chocolate chips

Instructions

Grease a 9×13 baking dish, and line with parchment paper with an overhang over the long sides of the dish for easy removal.

Melt the butter in a large saucepan over medium-low heat. Once melted, add marshmallows and stir until melted. Add the coconut cream, salt, coconut extract, and coconut flakes. Remove from heat.

Spoon the mixture into the prepared baking dish, and gently press in with a spatula.

Melt the chocolate chips either in a small saucepan over the stove or in the microwave on short time increments, being careful not to burn. Pour the chocolate over the top of the rice krispie treats, and evenly smooth it out. Allow to set at room temperature for at least an hour, or cover and put it in the fridge if you’re in a hurry. Store covered at room temperature for a few days!

Notes

For the coconut cream, skim the cream off the top of full-fat canned coconut milk. You’ll get 1/2 cup from one can of coconut milk!

More Easy & Delicious Recipes:

Equipment Used In This Recipe:

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4 COMMENTS

  1. Jenna | 29th May 20

    These look delicious! Cant wait to make them (especially since I’m waiting on a new oven and only have a stove top to work with right now). However, you didn’t mention marshmallows in the ingredient list. How many cups do we need?



    • Kirsten Bell | 29th May 20

      Hi Jenna! Thanks so much for pointing that out – oops! It’s a 10 oz bag of mini marshmallows! I’ve corrected the recipe above! And yayyy they’re the perfect stove top recipe!

  2. Tasia ~ two sugar bugs | 6th Jun 20

    Oh yum!! Coconut is one of my favorite baking ingredients! I love that you added it to Rice Krispie treats. Just brilliant!! Pinned!

  3. Peggy Cook | 16th Jun 21

    You never add in the krispies in the recipe. I assume they go in melted ingredients before pouring in pan.

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