Dark Chocolate Coconut Rice Crispy Treats Food

COCONUT CHOCOLATE RICE KRISPIE TREATS

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!

DARK CHOCOLATE COCONUT RICE CRISPY TREATS

Steps:

• Preheat oven to 350 degrees F. Spread shredded coconut over a baking sheet and toast in oven for 4-6 minutes. Remove when golden and set aside.
• In a small saucepan, melted peanut butter, coconut oil, and honey over medium low heat. Whisk together to combine.
• Pour 2 1/2 cups of crispy rice cereal into a large bowl. Scrape peanut butter mixture into bowl and stir to coat. Spray an 8x8 baking dish with nonstick spray (I used coconut oil) and pour the crispy rice mixture into the dish. Smooth with a a spatula.
• Refrigerate for at least 15 minutes. While this happens, melt the dark chocolate over a double boiler or in the microwave. Remove the crispy treats from the fridge, drizzle with the melted dark chocolate, and sprinkle with the toasted coconut. Refrigerate for at least 1-2 hours, or overnight.
• Once the rice crispy treats are solid, slice and serve. It's important you keep these in the refrigerator, as they melt at room temperature.

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.

CHOCOLATE RICE KRISPIES TREATS

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 KRISPIE® TREATS

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.