Get ready to transform the classic Rice Krispie treat into a luxurious dessert that will transport you to a tropical paradise! These aren't your ordinary childhood snacks - they're a decadent upgrade that combines the nostalgic crunch of Rice Krispies with the rich, creamy smoothness of white chocolate and the exotic sweetness of coconut. Imagine biting into a treat that's simultaneously crispy, chewy, and melt-in-your-mouth delicious - this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 4 tablespoons unsalted butter
- 1 package (10 oz) marshmallows
- 6 cups Rice Krispies cereal
- 1 cup white chocolate chips
- 1 cup sweetened shredded coconut
Instructions
- Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper with butter or non-stick cooking spray.
- In a large heavy-bottomed saucepan, melt the unsalted butter over low heat. Stir constantly to prevent burning and ensure even melting.
- Add the marshmallows to the melted butter and continue stirring continuously. Cook until the marshmallows are completely melted and smooth, creating a uniform mixture.
- Remove the marshmallow mixture from heat and quickly fold in the Rice Krispies cereal. Stir gently but thoroughly to ensure all cereal is evenly coated with the marshmallow mixture.
- Transfer the mixture to the prepared baking pan. Use a spatula or buttered hands to press the mixture evenly and firmly into the pan, creating a smooth, compact layer.
- In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each interval to prevent burning. Continue until the chocolate is completely smooth and melted.
- Drizzle the melted white chocolate over the Rice Krispie layer, creating a decorative pattern. Immediately sprinkle the sweetened shredded coconut over the white chocolate while it's still warm.
- Allow the treats to cool and set at room temperature for about 1 hour, or place in the refrigerator for faster setting, approximately 30 minutes.
- Once set, use the parchment paper overhang to lift the entire block out of the pan. Cut into 16 equal squares using a sharp knife.
- Serve and enjoy the treats immediately, or store in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh marshmallows for the best texture and easiest melting. Older marshmallows can become tough and harder to mix.
- When pressing the mixture into the pan, lightly butter your hands or use a spatula to prevent sticking and create an even layer.
- For the white chocolate drizzle, melt slowly and stir frequently to prevent burning. If the chocolate seizes, add a tiny bit of vegetable oil to smooth it out.
- For a more intense coconut flavor, lightly toast the shredded coconut in a dry pan before sprinkling over the treats.
- Use parchment paper with overhanging edges for easy removal and clean cutting of your treats.
- If you want a firmer set, refrigerate the treats, but don't leave them too long or they might become too hard.
- For a fun variation, try using different types of chocolate or adding a sprinkle of sea salt on top for a gourmet touch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 15mg
