Loaded with lightly toasted coconut & (easy) homemade caramel and dipped and drizzled in chocolate, these Samoa Rice Krispie Treats are a great alternative for when it’s no longer Girl Scout Cookie Season (or anytime!).
When I was around 7 years old, I served a brief stint as a Girl Scout. I was a “Brownie” for at least a season, but by the time it came for me to “level up” from my colorfully-patched brown vest to a green one, I chose to switch over to sports as my sole extracurricular activity.
However, I “lived by the Girl Scout law” long enough to get my feet wet in the business of cookie sales–hocking Thin Mints and Trefoils at the entrance of a grocery store at least once, near Christmastime. (I remember it was near Christmastime because the grocery store had a life-sized Santa figurine beside our table, and as part of my own genius marketing scheme I sang a morbid version of “Jingle Bells” to the store’s patrons, in which Santa died because he didn’t buy our cookies [until my mom asked me to please stop]).
It was around this time that I was first introduced to the Samoa cookie.
The Samoa was a game changer for me. A cookie without chocolate chips? Made with caramel and coconut? It was exotic, exciting, and delicious, and I’ve been obsessed since my first bite.
This past weekend Zach brought me home a box, which I might have devoured in less than 48 hours. Staring at the empty purple box, bereft, I decided to try to translate the wonderful flavors of a Samoa cookie into some other sort of dessert, and so (after a few attempts) these Samoa Rice Krispie Treats were born.
Chewy, crispy, caramel-y and dipped and drizzled with chocolate, these Rice Krispie Treats don’t taste identical to the classic cookie, but they are a delectable tribute. The rice krispies are made with a homemade caramel (which, if you’re a regular reader [Hi Mom!] you may have realized I’m a little obsessed with) and lightly toasted caramel (which will leave your house smelling toasty a-mazing) along with the cereal. They’re crunchy and chewy in all the right places, and I added a little extra drizzle of caramel on top (which is pretty messy, but adds a nice touch).
I think you’ll find these to be a great substitute if you’re ever unable to get your hands on the real thing. Enjoy! 🙂
- 4 cups coconut
- 1 cup brown sugar tightly packed
- 8 Tbsp salted butter cut into pieces
- 1/2 cup heavy cream
- 2 Tbsp light corn syrup
- 10 oz marshmallows
- 4 cups crisped rice cereal
- 2 cups chocolate chips -- milk chocolate or semisweet
- 1 tsp vegetable shortening
- Line a 13x9 pan with wax paper and set aside.
- Lightly toast your coconut by spreading it evenly on a cookie sheet and baking at 350F for 8-10 minutes, stopping halfway through to stir the coconut so it bakes evenly (be careful to watch your coconut carefully, it can over-brown quite quickly, you want the coconut to be slightly browned on the edges but not entirely browned. This may take longer than 10 minutes depending on your oven).
- Once coconut is toasted, set aside.
- In large saucepan, melt together butter, brown sugar, heavy cream, and corn syrup on medium-low heat, stirring constantly with a wooden spoon until butter is completely melted.
- Increase heat to medium-high and, stirring constantly, bring to a boil.
- Continue to stir for 2 minutes while mixture boils, then reduce heat to lowest setting and continue to stir until mixture is no longer bubbling.
- Add marshmallows, stirring until marshmallows are completely melted.
- Remove from heat and stir in coconut and mix well, then add cereal and stir until well-combined and cereal/coconut are evenly coated.
- Spread evenly into prepared 13x9 pan and allow to set until completely cooled.
- Lift cereal bars out of pan and cut into even pieces.
- Prepare chocolate by melting chocolate chips and shortening in microwave on 20-second increments until completely melted.
- Once melted, dip the bottom of each rice krispie square in chocolate and set on wax paper to harden. Drizzle with chocolate. (The chocolate will harden fastest if you place it in the refrigerator for about 20 minutes).
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