Crispy Samoa Rice Krispie Treats - Yummy Sweets & Easy Dessert Recipe

If you think Rice Krispie Treats are just for kids’ lunchboxes, think again. Enter the world of Crispy Samoa Rice Krispie Treats—basically your favorite Girl Scout cookie, but 10x more decadent and way more fun to eat. I’m talking chewy, toasted coconut smothered in gooey caramel, all wrapped up in a blanket of milk chocolate. Trust me, this isn’t your basic cereal bar.

Why settle for plain Krispie Treats Recipe when you can have them take a walk on the wild side? These bars are basically a hybrid of Samoas, aka Caramel Delites, and classic Cereal Treats, but in snackable, chewy squares. FYI, if you start with one, the next thing you know…yeah, the whole pan’s gone. No regrets.

The secret? Chewy toasted coconut + melted caramel + heavy cream = dessert heaven. Seriously, it’s like magic in a pan. And if you’ve been hunting for Weight Watcher Desserts or a Low Carb Dessert hack, this isn’t exactly it—but IMO, sometimes you just gotta throw the rules out the window for pure Yummy Sweets bliss.

And hey, don’t even get me started on the chocolate drizzle. It’s the cherry on top—or maybe the milk-chocolate hug you never knew you needed. Want a dessert that’ll make your friends think you secretly moonlight as a pastry chef? Boom. Here it is.

So whether you’re craving S'mores, a Cookies Recette twist, or just some next-level Crispy Treats, these Rice Krispie Treats will hit all the right notes. Easy to make, impossible to stop eating—what’s not to love?

Crispy Samoa Rice Krispie Treats - Yummy Sweets & Easy Dessert Recipe

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 12–16 squares

Ingredients

For the Crispy Base:

• 1/3 cup unsalted butter
• 5 cups mini marshmallows
• 6 cups caramel-flavored crunchy cereal

For the Samoa Topping:

• 11 oz caramel candies
• 2 tablespoons heavy cream
• 1 1/2 cups shredded coconut
• 3 cups milk chocolate chips

Instructions

1. In a large saucepan, melt the butter over medium heat until fully liquid.
2. Add the mini marshmallows and stir continuously until completely melted and smooth.
3. Fold in the cereal, making sure every piece is evenly coated in marshmallow.
4. Press the mixture firmly into a greased 9x13-inch pan to create an even layer.
5. In a medium saucepan, combine the caramel candies and heavy cream over medium heat. Stir until the caramel is fully melted and silky.
6. Spread the shredded coconut on a baking sheet and toast in a preheated 350°F oven for 8–10 minutes, stirring occasionally to prevent burning.
7. Mix the toasted coconut into the melted caramel, then pour evenly over the rice krispie base.
8. Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth.
9. Cut the treats into squares or rectangles, then dip the bottom of each square into the melted chocolate.
10. Transfer the remaining chocolate to a small zip-top bag, snip off a corner, and drizzle over the tops of each treat.
11. Allow the chocolate to set completely at room temperature before serving.
12. Pro Tip: For an extra touch, chill in the fridge for 10 minutes to speed up the chocolate setting—makes slicing a breeze!

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