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Samoa Rice Krispies Treats combine the nostalgic crunch of Rice Krispies with the gooey goodness of caramel, rich chocolate, and toasted coconut. This delightful recipe offers a creative twist on the traditional Rice Krispies treats, making them perfect for parties, school events, or a sweet snack at home. In this article, we will delve into the journey of creating these scrumptious treats, highlighting each step with detailed instructions and tips for achieving the best results.

Samoa Rice Krispies

Discover a delicious twist on a classic favorite with Samoa Rice Krispies Treats! This scrumptious recipe combines the familiar crunch of Rice Krispies with rich layers of caramel, chocolate, and toasted coconut. Perfect for parties, school snacks, or a sweet treat at home, these treats are easy to make and sure to impress. Follow our step-by-step guide for tips on achieving the perfect texture and flavor, and enjoy a bite of nostalgia with every delicious square!
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Ingredients
  

4 cups Rice Krispies cereal

1 cup shredded sweetened coconut

1 cup semi-sweet chocolate chips

1/2 cup unsalted butter (1 stick)

10 ounces mini marshmallows

1 cup caramel sauce (store-bought or homemade)

1/2 teaspoon vanilla extract

Pinch of salt

Extra caramel sauce for drizzling (optional)

Instructions
 

Toast the Coconut:

    - Preheat your oven to 350°F (175°C).

      - Spread the shredded coconut evenly on a baking sheet.

        - Bake for 5-10 minutes, stirring occasionally, until the coconut is golden brown. Keep a close eye on it to prevent burning. Once toasted, set aside to cool.

          Prepare the Base:

            - In a large saucepan over low heat, melt the butter.

              - Once melted, add in the mini marshmallows, stirring continuously until fully melted and smooth.

                - Remove from heat and stir in the vanilla extract and a pinch of salt.

                  Combine Ingredients:

                    - In a large mixing bowl, combine the Rice Krispies cereal and toasted coconut.

                      - Pour the melted marshmallow mixture over the Rice Krispies and coconut. Stir until well coated.

                        Add Caramel:

                          - Gently fold in about three-quarters of the caramel sauce into the mixture, reserving some for drizzling later.

                            - Make sure the caramel is evenly distributed throughout the mixture.

                              Shape the Treats:

                                - Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper for easier removal.

                                  - Press the Rice Krispies mixture evenly into the bottom of the prepared pan. Use a spatula or your greased hands to pack it down firmly.

                                    Melt the Chocolate:

                                      - In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth.

                                        - Pour the melted chocolate over the Rice Krispies layer, spreading it into an even layer with a spatula.

                                          Drizzle with Caramel:

                                            - Drizzle the remaining caramel sauce over the chocolate layer in a decorative pattern.

                                              Cool and Set:

                                                - Allow the treats to cool at room temperature for at least 1-2 hours until set. For faster results, you can place them in the refrigerator.

                                                  Slice and Serve:

                                                    - Once set, remove the Rice Krispies from the pan using the parchment paper if used. Cut into squares or rectangles and enjoy!

                                                      Prep Time: 15 minutes | Total Time: 2 hours | Servings: 24 pieces