COCONUT CHOCOLATE RICE KRISPIE TREATS
Easy, delicious no-bake coconut chocolate rice krispie treats! The perfect treat for a quick after-dinner dessert or afternoon snack!
Provided by Kirsten Bell
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Grease a 9×13 baking dish, and line with parchment paper with an overhang over the long sides of the dish for easy removal.
- Melt the butter in a large saucepan over medium-low heat. Once melted, add marshmallows and stir until melted. Add the coconut cream, salt, coconut extract, and coconut flakes. Remove from heat.
- Spoon the mixture into the prepared baking dish, and gently press in with a spatula.
- Melt the chocolate chips either in a small saucepan over the stove or in the microwave on short time increments, being careful not to burn. Pour the chocolate over the top of the rice krispie treats, and evenly smooth it out. Allow to set at room temperature for at least an hour, or cover and put it in the fridge if you're in a hurry. Store covered at room temperature for a few days!
CHOCOLATE RICE KRISPIES TREATS
Make and share this Chocolate Rice Krispies Treats recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 5m
Yield 18-24 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9x13x2 inch dish.
- Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
- Add Rice Krispies. Mix well.
- Spread into dish.
- Chill, then cut into squares.
COCONUT RICE KRISPIES® TREATS™
Put a spin on traditional RICE KRISPIES® TREATS™ with our recipe for Coconut RICE KRISPIES® TREATS™! If you're a fan of coconut, these Coconut RICE KRISPIES TREATS® are a must try. These tasty squares make a sweet ending to any meal.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
- Add cereal and 1 cup coconut; mix well.
- Press onto bottom of 13x9-inch pan sprayed with cooking spray. Top with remaining coconut; press lightly into cereal mixture to secure. Cool completely before cutting into squares.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 22 g, Protein 2 g
CHOCOLATE-COCONUT RICE KRISPIE TREATS
Steps:
- 1. Line a 9 x 13 x 2 inch baking pan with foil and spray with nonstick cooking spray. 2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in coconut extract. 3. Add crisped rice cereal; stirring until well coated. Fold in toasted coconut, miniature chocolate chips and reserved 3/4 cup marshmallows 4. Using buttered spatula, press the mixture into the prepared pan. Cool. Cut into 2-inch squares.
DECADENT CHOCOLATE COVERED RICE KRISPIE TREATS
The smooth, creamy chocolate just melts in your mouth. Corn syrup gives these treats an inviting glossy look, toasted coconut marshmallows add a rich flavor, and you can top these with any color candy, or even omit them. These went fast at our last Christmas party. We couldn't stop eating them!
Provided by The Pantry Elf
Categories Dessert
Time 30m
Yield 50 squares, 25 serving(s)
Number Of Ingredients 10
Steps:
- For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted.
- Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows.
- Press cereal into the greased pan with the spatula. Let cool.
- To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency.
- Add the corn syrup slowly while stirring, until you see the chocolate turn glossy.
- Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats).
- Cool at room temperature, cut into squares, and enjoy!
- *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.
Nutrition Facts : Calories 155.2, Fat 6.4, SaturatedFat 3.9, Cholesterol 5.5, Sodium 78.7, Carbohydrate 25.5, Fiber 0.9, Sugar 15.7, Protein 1.4
COCONUT RICE KRISPIE® TREATS
A coconut twist in the classic school lunch treat! Perfect for kids and if you snag some for yourself too, we won't tell. One thing I love about these is how customizable they are. Lemon coconut? Chocolate coconut? Sure! You can do practically anything with add-ins. These are also good because unlike other recipes, they use condensed milk, which gives it a rich sweetness. It's safe to say these beat the store-bought ones!
Provided by BlipBlop Bloop
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
- Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
- Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
- Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 15 g, Cholesterol 6.8 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 10.6 g
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- In a large mixing bowl, combine crispy rice cereal, 1 cup of shredded coconut and protein powder of choice (if using it). Mix well and set aside.
- In a small microwave safe bowl, combine the coconut oil and homemade hazelnut butter/nutella and microwave until melted. Mix well to combine then add to dry mixture. Add in almond milk and mix very well until fully incorporated.
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