Description
A chewy, coconut-packed twist on the classic Rice Krispy treat—soft, gooey, and ready in minutes.
Ingredients
- 8 cups miniature marshmallows (about 14 oz), melted
- 6 cups crisp rice cereal
- 2 cups miniature marshmallows (extra mix-in, do not melt)
- 1½ cups sweetened shredded coconut
- ¼ cup sweetened shredded coconut (for topping)
Instructions
- Line a 9×13-inch pan or baking sheet with parchment paper (or grease foil generously).
- In a large pot, melt the butter over medium heat.
- Add 8 cups of mini marshmallows and stir until fully melted and smooth.
- Remove the pot from heat and stir in the crisp rice cereal until well coated.
- Fold in the extra 2 cups of marshmallows and 1½ cups shredded coconut.
- Transfer the mixture into the prepared pan.
- Lightly press into an even layer using a buttered spatula—do not pack too firmly.
- Sprinkle the remaining ¼ cup shredded coconut over the top.
- Let cool for several minutes, slice, and enjoy!
- Store in an airtight container for up to 3–4 days.
Notes
- Don’t press the mixture too hard—this prevents hard, tough bars.
- Add ½ teaspoon coconut extract for even more tropical flavor.
- Toast the coconut before adding for deeper flavor.
- For thicker bars, use an 8×8-inch pan.
- Add a drizzle of melted chocolate for a Mounds-inspired version.
- Prep Time: 10 minutes
- Cook Time: 5 minutes