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Samoa Rice Krispie Treats

Chewy, gooey marshmallow cereal bars loaded with toasted coconut, rich caramel, and a decadent chocolate drizzle — inspired by the beloved Samoa Girl Scout cookie.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Cereal Base
  • 6 cups Rice Krispies cereal
  • 4 tbsp unsalted butter
  • 10 oz mini marshmallows 1 standard bag
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Samoa Topping
  • 2 cups sweetened shredded coconut toasted
  • 0.75 cup caramel sauce thick, store-bought or homemade
  • 1.5 cups semi-sweet chocolate chips
  • 1 tbsp coconut oil or vegetable shortening for melting chocolate
  • 1 pinch flaky sea salt optional garnish

Equipment

  • Large Pot
  • 9x13 Baking Dish
  • Spatula
  • Microwave-safe bowl
  • Skillet or baking sheet (for toasting coconut)

Method
 

  1. Grease a 9x13-inch baking dish with butter or line with parchment paper.
  2. Toast shredded coconut in a dry skillet over medium heat, stirring frequently, until golden — about 5 to 7 minutes. Set aside to cool.
  3. In a large pot over medium-low heat, melt butter. Add mini marshmallows and stir until completely smooth. Remove from heat.
  4. Stir vanilla extract and salt into the melted marshmallow mixture.
  5. Add Rice Krispies cereal and stir quickly until every piece is evenly coated.
  6. Press the mixture firmly into the prepared baking dish using a greased spatula or buttered hands.
  7. Drizzle caramel sauce evenly over the top and spread gently. Sprinkle toasted coconut over caramel and press lightly to adhere.
  8. Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  9. Drizzle melted chocolate over the coconut layer in a decorative pattern. Optionally sprinkle with flaky sea salt.
  10. Let bars set at room temperature for 15 to 20 minutes or refrigerate for 10 minutes. Slice into bars and serve.

Notes

Work quickly when pressing the cereal base — it sets fast. Use fresh marshmallows for the best chewy texture. Don't skip toasting the coconut; it adds essential depth of flavor. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.