Coconut Caramel Rice Crispy Treat – Samoa Treats
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These Samoa rice krispie treats are layered with toasted coconut, dulce de leche, and melted chocolate with rice crispy treats for an easy homemade treat that have all the flavors of Samoa cookies.
Vanilla shortbread cookies are topped with caramel, sprinkled with toasted coconut flakes, and laced with chocolate stripes, also known as the Samoa Girl Scout cookie, recently renamed to Caramel deLites, has been my favorite Girl Scout cookie over all the years. If you’ve never had one, you’re missing out because they are the most delicious treats.
Just like my homemade rice krispie treats or dark chocolate oat bites, no bake treats have a soft spot in my heart. Not only are they some of the most delicious treats, but they’re quick and great to make when you don’t want to heat up the house in the summer months. You’ll love how the combination of the caramel and coconut elevates your classic rice krispie treats.
The rice krispie treat acts as the base and carrier for all of the key flavors, caramel, coconut, and chocolate. So have these fun treats any time of year, not just in late winter when Girl Scouts normally sell their wares!
Coconut Caramel Rice Crispy Treat Ingredients
- Miniature marshmallows
- Butter
- Rice Krispies cereal
- Sweetened shredded coconut
- Whole milk
- Dulce de leche
- Semi-sweet chocolate chips
What Is Dulce de Leche?
Dulce de leche, which means caramelized milk, is a thick and sugary caramel-like sauce that’s made by slowly heating sweet milk and is a staple in Latin American desserts and baking.
I love that the first ingredient is milk and it’s made without high-fructose corn syrup. It’s a great alternative to making your own caramel sauce when you need something quick.
Samoa Rice Krispies Treats Instructions
Prepare
Grease a 9X13 baking dish with butter or line with parchment paper.
Coconut Caramel Layer
Pour the shredded coconut into a large, ungreased saucepan and toast over medium heat, stirring often to prevent burning. The coconut will begin to turn golden brown and smell fragrant. Keep an eye on it as it can burn easily. Once the majority of the coconut is toasted, remove from the heat and allow to cool completely.
Add the dulce de leche in a small saucepan with 2 tablespoons of milk and whisk over low heat until the milk is mixed in and the mixture is smooth.
Divide half of the toasted coconut and add it to the caramel sauce, reserving the remaining half for the top of the treats.
Rice Krispies Treats
Add the rice krispy cereal to a large bowl.
Melt butter in a large saucepan over medium heat. When the butter has melted completely, reduce the stove to low heat, add the miniature marshmallows, and stir to coat them with the melted butter. Stir the marshmallows until they are smooth and melted. (It’s ok if the some of the marshmallows aren’t completely melted, they’ll break down when mixed with the cereal.) Pour the marshmallow mixture over the rice cereal and mix until all of the rice cereal coated with melted marshmallow.
Layer
Press half of the marshmallow rice krispie mixture into the baking pan. Using buttered fingers, spread the treats into an even layer.
Add the coconut and caramel layer, spreading evenly with a rubber spatula.
Next, add the remaining crispy treat mixture over the caramel coconut layer.
Melting Chocolate
Melt chocolate chips using a simple double boiler method. Fill a saucepan with 1-2 inches of water and bring to a simmer, but not boiling.
Place chocolate chips in a glass or metal bowl, then set it on top of the saucepan so that it rests on the edges, but doesn’t touch the water. Reduce the heat to low and stir the chocolate with a spatula until the chips are 75% melted. Remove the bowl from the heat using hot pads and continue to stir the chocolate. The residual heat will finish melting the chocolate.
Pour the melted chocolate over the coconut and caramel layer and spread out evenly. While the chocolate is still soft, sprinkle the remaining toasted coconut flakes evenly over the chocolate and press gently into the chocolate so that it sticks.
Serve and Store
Wait for the chocolate to harden before you cut and serve the bars. Cover the pan with plastic wrap or place in an airtight container and store at room temperature.
Can You Make the Bars Ahead of Time?
Unfortunately, these bars are best the day they are made. While they do soften the longer they sit, they are still delicious and my family still enjoys the bars days after I make them.
I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Coconut Caramel Rice Crispy Treat – Samoa Treats!
Coconut Caramel Rice Crispy Treat – Samoa Treats
Ingredients
- 8 cups miniature marshmallows 1½ 10 oz. bag
- 4 tbsp butter ¼ cup
- 9 cups rice cereal
- 1 14 oz bag sweetened, shredded coconut flakes 5⅓ cups
- 2 tbsp milk
- 1 13.4 oz can of dulce de leche caramel
- 1 12 oz bag of semisweet chocolate chips 2 cups
Instructions
Prepare
- Grease a 9X13 baking dish with butter or line with parchment paper.
Coconut Caramel Layer
- Pour the shredded coconut into a large, ungreased saucepan and toast over medium heat, stirring often to prevent burning. The coconut will begin to turn golden brown and smell fragrant. Keep an eye on it as it can burn easily. Once the majority of the coconut is toasted, remove from the heat and allow to cool completely.
- Add the dulce de leche in a small saucepan with 2 tablespoons of milk and whisk over low heat until the milk is mixed in and the mixture is smooth.
- Divide half of the toasted coconut and add it to the caramel sauce, reserving the remaining half for the top of the treats.
Rice Krispies Treats
- Add the rice krispy cereal to a large bowl.
- Melt butter in a large saucepan over medium heat. When the butter has melted completely, reduce the stove to low heat, add the miniature marshmallows, and stir to coat them with the melted butter. Stir the marshmallows until they are smooth and completely melted.
- Pour the marshmallow mixture over the rice cereal and mix until all of the rice cereal coated with melted marshmallow.
Layer
- Press half of the marshmallow rice krispie mixture into the baking pan. Using buttered fingers, spread the treats into an even layer.
- Add the coconut and caramel layer, spreading evenly with a rubber spatula.
- Next, add the remaining crispy treat mixture over the caramel coconut layer.
Melting Chocolate
- Melt chocolate chips using a simple double boiler method. Fill a saucepan with 1-2 inches of water and bring to a simmer, but not boiling.
- Place chocolate chips in a glass or metal bowl, then set it on top of the saucepan so that it rests on the edges, but doesn't touch the water. Reduce the heat to low and stir the chocolate with a spatula until the chips are 75% melted. Remove the bowl from the heat using hot pads and continue to stir the chocolate. The residual heat will finish melting the chocolate.
Layer
- Pour the melted chocolate over the coconut and caramel layer and spread out evenly. While the chocolate is still soft, sprinkle the remaining toasted coconut flakes evenly over the chocolate and press gently into the chocolate so that it sticks.
