September 16th, 2013

Toasted Coconut Rice Krispies Treats

OneHungryMama Toasted Coconut Rice Krispies Treats

You all know that I’m not typically a marshmallow-buying mama, right? Well, something got into me this summer. Something fluffy, white and sugary sweet. I bought mini marshmallows, regular marshmallows, JUMBO marshmallows and even had to be escorted away from the pastel colored, ice cream cone shaped marshmallows at the country discount store. It was obscene. (I wasn’t myself.) The craziest part is that in all of my marshmallow buying, we didn’t make a single batch of Rice Krispies treats and, well, that’s just wrong.

With s’more season behind us, it was finally time to deliver on the the sticky cereal treat bars. But, you know me: I can’t leave well enough alone. So I whipped up this batch with toasted coconut. And, well, it turned out just right.

This is a simple variation of the original recipe. I used more butter (thank you very much) and a bit more marshmallow, too. I also brown the butter to intensify the toasty, nutty flavor of the coconut. If you like the idea of coconut marshmallow treats but aren’t a mega coconut fan, skip browning the butter and reduce the coconut by as much as half.

If like us, though, you’re coco nuts (I know—groan), then follow the recipe as is and enjoy.

Toasted Coconut Rice Krispies Treats
(Can be shared with kids 24+ mos)*
Makes one 8″ square pan, about 9 large treats

4 tablespoons butter, plus more to coat pan (you can substitute cooking spray to coat the pan)
3 cups mini marshmallows (you can substitute 3/4 of a 10-oz package of regular marshmallows, about 30 marshmallows)
1 cup unsweetened coconut
3 cups toasted rice cereal such as Rice Krispies (gluten-free rice cereal will work)

1. Lightly coat the bottom of an 8″-square baking dish with cooking spray or butter; set aside. Melt butter in a saucepan set over low heat. If browning the butter (see note above), once it has melted, stand over the saucepan, swirling occasionally, until it turns a deep golden brown. The butter will foam at first then, once the foam subsides, brown flecks will begin to appear. Once the brown flecks are uniform, turning the butter a chestnut brown, you’re done. Remove from heat quickly—butter goes from browned to burnt very quickly.

2. Stir in the coconut. It will immediately begin to toast in the hot butter. Add the marshmallows. Once the butter has been well incorporated with the marshmallows, return the pan to low heat and continue to stir until the marshmallows melt completely and the coconut has a golden brown color. Take the pot off of the heat.

3. Stir in the cereal until well coated.

4. Using your hands, a buttered spatula or a piece of wax paper, press the sticky mixture into the prepped baking dish, being sure to distribute evenly. Cool and cut into squares to serve.

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend this for children 24+ mos due to the high sugar content and—honestly—complete lack of nutritional content! This treat strikes me as one for bigger kids. That said, if you want to share this with your little one, just be sure to serve an age appropriate portion. Just a little of this sweet goes a long way with wee ones.

One Response

  1. Musichef TJ says:

    I have two bags of coconut flakes, a bag of marshmallow leftover from Thanksgiving dinner plus rice krispy, found your recipe and now I can solve the problem! thanks hungry mama! :)

    Musichef TJ

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