Question: Do you love Samoa Girl Scout cookies?
Answer: Yes.
These are to die for. I am obsessed with them. I am also very proud of myself for “baking” and not using chocolate and peanut butter together. It’s literally all I bake for desserts. And for that, I apologize. I think I have though. I have a tendency to over-apologize.
Anyway, I HATE making Rice Krispie Treats. And by “hate,” I mean I made them once in high school and as I was stirring up the marshmallow stuff and the Rice Krispies, I said “ef this. Never again.” So I always shied (shyed?) away from them. But one of my favorite desserts is Scotcheroos (peanut butter Rice Krispie Treat with a layer of chocolate under it) but I never wanted to make them.
Fast forward to 2016. Let’s do this. (Click here for the printable version of this recipe, or click on the image of it below! I am moving up in the world!)
1 cup semi-sweet chocolate chips
1 tablespoon melted coconut oil
5 cups crispy rice cereal
1/2 stick (1/4 cup) butter
1/4 tsp salt
1 tablespoon milk
10 oz bag of mini marshmallows
20 soft caramel candies
1 1/2 tablespoons milk
1/4 teaspoon salt
1 1/2 cups toasted coconut (separated into 1 cup and 1/2 cups)
1. Line an 8×8 baking dish with aluminum foil and spray it with cooking spray. Set aside.
2. Take 1 cup of chocolate chips and place them into a microwave safe bowl with 1 tablespoon of coconut oil. Microwave in 20-30 second increments and stir each time until melted.
3. Pour the melted chocolate into the baking dish.
4. Measure out 5 cups of crispy rice cereal into a large mixing bowl and set aside.
5. In a large pot, melt 1/4 cup of butter. Add 1/4 tsp salt. Once melted, add 1 tablespoon of milk and 10 oz of mini marshmallows.
6. Mix together until the marshmallows are completely melted.
7. Pour the marshmallow mixture into the bowl with the crispy rice cereal. Mix until completely combined.
8. Dump the rice crispy treat mixture onto the chocolate. Take a piece of parchment paper and press it down into the chocolate.
9. Melt your caramels in the microwave with 1 1/2 tablespoons of milk, 1/4 teaspoon salt and 3/4 cup of the toasted coconut (toast it in a 300 degree oven in 5 minute increments—stir after each one—until toasted).
10. Pour the caramel / coconut mixture over the rice krispie treats and spread out with a bent icing knife.
11. Top with the rest of the coconut.
12. Melt 1/2 cup of semi-sweet chocolate chips and 1/2 teaspoon coconut oil. Pour it into a Ziploc bag being supported in a glass and snip the bottom corner. Drizzle chocolate over the caramel. **NOTE: I love chocolate and I thought the amount of chocolate was perfect. My husband is not a fan of a lot of chocolate and he said there was too much. So adjust as necessary.**
13. Chill for at least 2 hours.
I made these on a Tuesday for our road trip that started the following Friday. They all didn’t make it to Friday.
Happy cooking!
