What size pan should I use?

An 8x12 pan works well for Samoa Rice Krispies and gives a good bar thickness. A smaller pan makes thicker bars, while a larger pan makes thinner ones.

Can I make these ahead of time?

You can, but Samoa Rice Krispies are best the same day. The texture softens as time passes.

Can I toast the coconut in the oven?

Yes. You can toast it in the oven if you prefer, but watch it very closely because it can burn quickly.

Can I use store-brand cereal?

Yes. The cereal brand does not make a big difference here, so store-brand cereal works fine.

What makes these different from regular Rice Krispie treats?

The caramel coconut center and chocolate topping give Samoa Rice Krispies a much richer, more layered flavor than standard bars. They feel closer to a candy-bar dessert than a plain cereal square.

Samoa Rice Krispies | Chewy Marshmallow Bars with Coconut Caramel

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These Samoa Rice Krispies are inspired by the classic Girl Scout cookie and layer toasted coconut, dulce de leche, marshmallow cereal, and chocolate into one chewy, irresistible bar.

Author: Irma
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 16 servings 1x
Category: Dessert

Ingredients

Scale

5 cups mini marshmallows
3 tablespoons butter
6 cups Rice Krispie cereal
1 (14 oz) bag sweetened shredded coconut
2 tablespoons milk
1 (13.4 oz) can dulce de leche
6 oz semi-sweet chocolate, melted

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Instructions

Toast the coconut.
Add the full bag of shredded coconut to a large sauté pan and place it over medium-high heat. Stir the coconut constantly so it browns evenly. Keep turning it and moving it around the pan so it does not scorch in one spot. You want most of the coconut to become a deep golden brown. The aroma will turn rich and nutty as it toasts. Stay close, because coconut can darken very quickly once it starts to color. When most of it looks toasted, remove the pan from the heat but keep stirring for about 2 more minutes. The residual heat in the pan will continue the toasting process, so this extra stirring helps prevent burning.
Reserve some coconut for the top.
After the coconut is toasted, remove 1/2 cup and set it aside. You will use this later as a garnish for the finished bars.
Thin the dulce de leche.
Place the dulce de leche and the 2 tablespoons of milk into a microwave-safe bowl. Warm the mixture for about 1 1/2 minutes, or until it loosens and becomes easier to stir. This step helps the caramel layer spread smoothly inside the bars instead of clumping up. Stir it well until the mixture looks creamy and pourable.
Combine the caramel and coconut.
Add the toasted coconut that you did not set aside into the warm dulce de leche mixture. Stir until the coconut is evenly coated and fully combined. This is the rich filling that gives Samoa Rice Krispies their signature Samoa-cookie flavor.
Melt the marshmallows and butter.
In a large microwave-safe bowl, add the butter and mini marshmallows together. Microwave until melted, which usually takes about 2 minutes in most microwaves. Remove the bowl carefully and stir until the mixture is smooth and fully blended. The marshmallows should look glossy and evenly melted into the butter.
Mix in the cereal.
Pour the Rice Krispie cereal into the melted marshmallow mixture. Stir until every piece is coated and the cereal is evenly distributed. Work fairly quickly, since the mixture will begin to set as it cools.
Assemble the layers.
Grease an 8×12 pan well so the bars release easily later. Spread half of the cereal mixture into the bottom of the pan and press it down into an even layer. Add the coconut-caramel filling on top and spread it out carefully so it covers the layer beneath. Then spoon the remaining cereal mixture over the filling and press it down gently to form the top layer. Spraying your hands with a little cooking spray can help keep the sticky cereal from clinging to you while you press.
Add the chocolate topping.
Melt the semi-sweet chocolate and spread it over the top of the bars. While the chocolate is still soft, sprinkle the reserved 1/2 cup toasted coconut over the surface. This gives the bars their finished Samoa-style look and adds an extra layer of flavor and texture.
Cool and slice.
Allow the chocolate to harden completely before cutting. Once set, slice the bars into squares and serve.

Notes

Pan size: This recipe was originally made in a 7×11 pan, but an 8×12 pan works well for a more common option. The pan size mainly changes the thickness of the bars.
Best texture: These bars are at their best the day they are made. Like most Rice Krispie treats, they soften a little by the next day.
Toasting coconut in the oven: You can toast the coconut in the oven if you prefer, but watch it constantly so it does not burn.
Storage: Keep leftovers in an airtight container at room temperature.

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