Coconut Lovers be warned, this coconut rice krispie treat is going to star in your food daydreams for years to come.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Snack
Cuisine: American
Servings: 24
Calories: 144kcal
Ingredients
6tablespoonsbutter
8cupsminiature marshmallowsabout 14 ounces
6cupscrisp rice cereal
2cupsmarshmallows(For additional add-in, do not melt these with the butter.)
1½cupssweetened shredded coconutplus an additional ¼ cup for topping
Instructions
Line a large baking sheet or a 9x13 pan with parchment and set aside. (Feel free to use foil, if you’d prefer, just don’t forget to grease the foil very well with butter to prevent sticking!)
Melt the butter in a large pot, over medium heat. Add 8 cups marshmallows and stir until they melt. (See note below for microwave directions.)
Remove from the heat, add cereal and stir until combined. Stir in the additional marshmallows and coconut. Scoop the sticky cereal mixture onto the lined pan.
Use a lightly buttered spatula or spoon to gently press the mixture across the pan, being careful not to press too firmly.
Let cool for a few minutes before slicing. Store in an airtight container for several days.
Notes
If you prefer to use the microwave, combine the butter and 8 cups of marshmallows in a very large mixing bowl. Stir until fully melted and then proceed with the recipe.