Description
Snack happy with these Girl Scout Cookie-inspired Samoa Rice Krispie Treats made with delicious dulce de leche caramel, coconut and chocolate.
Ingredients
- FOR THE RICE KRISPIE TREATS:
- 1-¼ cup Desiccated Coconut
- 1-½ cup Dark (semi-sweet) Chocolate Chips
- 3 Tablespoons Unsalted Butter
- ½ cups Canned Dulce De Leche (in The Baking Section Of Your Store)
- 10 ounces, weight Marshmallows
- 6 cups Rice Krispies Cereal
- FOR THE TOPPING:
- ¼ cups Dark (semi-sweet) Chocolate Chips
Preparation
To make the Rice Krispie treats, toast the coconut in a dry frying pan/skillet over medium heat until lightly brown, tossing occasionally. This step is completely optional, but really amps up the coconut flavour.
Line an 8×8-inch square pan with parchment paper, ensuring you leave some paper hanging over both ends of the pan. Set aside.
Melt the chocolate chips in the microwave on low, heating in 30-second blasts until completely melted and smooth. Set aside.
In a large saucepan on a medium-low heat, melt the butter with the dulce de leche. Turn the heat down and add the marshmallows and stir until completely melted. Remove from the heat and add the coconut, followed by the Rice Krispies. Fold the mixture with a rubber spatula until evenly coated, being gentle not to crush the Rice Krispies.
Press the Rice Krispie treats evenly into the pan, using a spatula or the bottom of a glass to help. Immediately pour the melted chocolate over the top of the Rice Krispie treats, and smooth the chocolate over the top. Place in the refrigerator to set.
Once completely set, remove from the pan and invert the treats (chocolate side down) onto a chopping board. Cut into bars.
To make the topping, melt the chocolate in the microwave in 30-second blasts as before until smooth. Pour the chocolate into a small piping bag or a zip seal bag, snip the end off and drizzle on top of each bar. Allow chocolate to set before serving.
