Samoa Rice Krispies

These Samoa Rice Krispie Treats are inspired by the Girl Scout Samoa cookie. The toasted coconut and caramel center combined with everyone’s favorite marshmallow treat is such a delight.

The Story Behind the Creation of Samoa Rice Krispies

Samoa Rice Krispie treats, say what?! Two of the most addicting treats merged into one? You betcha! I’m a sucker for all of those Girl Scouts selling those delicious cookies every year. We always purchase several boxes of Samoa and Thin Mint cookies. Did you know that they freeze beautifully?

I’m also a sucker for rice krispie treats of all kinds. If you don’t believe me just check out my Churro Rice Krispies recipe and my Chocolate Peanut Butter Rice Krispies. I’m also not above eating store bought rice krispie treats that are wrapped so lovingly in those blue, shiny, foil wrappers.

A couple weekends ago, my husband and I were walking through the bookstore of our Alma Mater, BYU. We had no kids, so we really got to enjoy our time there. While my husband, in typical Tim fashion, slowly grazed the book aisles,I, in typical Mary Susan fashion, made my way to the candy counter. Well, back in my day it was called the candy counter, now it is “The Sweet Shop” and has a much larger collection of sweet treats.

I was immediately intrigued by the large Rice Krispie treats that are made and packaged at BYU. Upon further inspection, I realized that there were so many different flavors to choose from. The flavors went from Oreo, to Banana Pudding, to Key Lime Pie, and everything else in between.

It had never dawned on me that I could make so many different flavors out of one of my favorite treats. I immediately knew I wanted to create my own flavor combo, so I did!

I settled on creating a Samoa Girl Scout inspired krispie. I knew it needed that toasted coconut caramel and I wanted it stuffed in the middle, not on top! And then it of course needed a little bit of chocolate and some extra toasted coconut on top to look beautiful.

My husband who is a cookie snob, and also doesn’t love Rice Krispie treats like I do, took one bite and fell in complete love. The Samoa flavor is 100% there and then you get the chewiness from all of that marshamallowy goodness. You seriously cannot go wrong here!

Ingredients for Samoa Rice Krispie Treats

Rice Krispie Cereal – I have found that you can use name brand or store brand with zero difference in taste.

Dulce de Leche- A can of dulce de leche is usually found right beside the can of sweetened condensed milk. However, do not confuse them because they cannot be used interchangeably. If you are in a pinch, you can use a can of sweetened condensed milk to make dulce de leche, but it takes about an hour to do so.

Sweetened Coconut – You’ll need an entire bag of sweetened coconut.

Semi-sweet Chocolate – I always have chocolate chips on hand and tend to use those, you can also use your favorite baking chocolate as well.

Marshmallows – While I don’t find a difference in using store brand cereal, I prefer to use Jet Puffed marshmallows. I feel like they work better than most.

F.A.Q.S for Samoa Rice Krispie Treats

What size pan should I use? I initially made these in a 7×11 pan, but I know that isn’t as common in most households. I suggest using an 8X12 in the recipe. You can use any pan you want, the only difference will be the thickness of the bars.

Can I make these in advance? Unfortunately, these are a “best the day of” type of dessert. Like most rice krispie treats, they aren’t as crisp the next day. I still highly suggest making them though!

Can I toast the coconut in the oven? Absolutely! However, you have to keep a very close eye on it so it doesn’t burn.

stack of samoa rice krispy treats with flakes of toasted coconut

Samoa Rice Krispie Treats

These Samoa Rice Krispie Treats are inspired by the Girl Scout Samoa cookie. The toasted coconut and caramel center combined with everyone's favorite marshmallow treat is such a delight.
4.66 from 110 votes
Prep Time 20 minutes
Servings 16

Ingredients
  

  • 5 cups mini marshmallows
  • 3 TBS butter
  • 6 cups Rice Krispie cereal
  • 14 oz bag sweetened shredded coconut
  • 2 TBS milk
  • 1 (13.4 oz) can dulce de leche
  • 6 oz semisweet chocolate melted

Instructions
 

  • In a large saute pan, pour the entire bag of shredded coconut and cook over medium-high heat. Constantly stir and flip the coconut until a majority of it is golden brown. It will smell like hot buttered popcorn! Don’t leave its side because it can quickly go from toasted to burnt. When a majority of it is toasted, remove from heat and continue to stir for another two minutes. It will continue to cook as the pan is still hot.
  • Once the coconut is toasted, remove ½. cup of coconut and set aside. Heat the dulce de leche in a microwave safe bowl with the the 2 TBS of milk for about 1 1/2 minutes. This will thin out the dulce de leche to insure easier mixing.
  • Heat the dulce de leche in a microwave safe bowl with the the 2 TBS of milk for about 1 1/2 minutes. This will thin out the dulce de leche to insure easier mixing.
  • Then mix together the dulce de leche mixture with the remaining toasted coconut that hasn't been set aside.
  • In another large microwavable bowl, melt together the marshmallows and butter. In my microwave it takes about 2 minutes. Once melted, mix together the marshmallow and butter together.
  • Pour in the cereal and mix well.
  • In a greased 8X12 pan, place half of the cereal mixture and pat down. Then spread in the layer of caramel coconut. Place remaining cereal mixture on top and press down. I find that spraying my hands with cooking spray prevents the cereal from sticking.
  • Next melt your 6 oz. of semisweet chocolate and spread on top. While it is melted, garnish with the ½ cup. of remaining toasted coconut. Wait until the chocolate hardens and then serve.

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Comments

  • unfortunately tried to serve these the next day and they were very soft and chewy. not what you want from a crispy treat.

    1. Sorry you didn’t like them. I actually like my marshmallow treats soft and chewy, sorry you don’t agree.

  • Made them and they were wonderful that first day. We stored them in a covered Pyrex container (lid fits over the pan) but they were very soft the next day? Unsure how to crisp them up again. Any ideas?

  • 14 oz is not even two cups but in the method is days to use four cups of the toasted coconut. I’m confused.

    1. 14oz bag should measure close to 4.5 cups. The bags are is measured by weight and not volume. Hope this helps! Now, off to make these!

  • Am I missing a few things…? First you say in step 2 “Once you toast the coconut” But you don’t mention anything about temp and how long, a bit confusing there, and then you say to mix it with the Dulce de leche in step 3 and set it aside but I can’t seem to see where you say in the recipe instructions of where you put that in the layers of the bars…? I just see the second layer of the crispy treats and then the chocolate drizzled and then you say toasted coconut on top. Where is that supposed to go? Between the second layer of crispy treats and the chocolate drizzle and then you top it with toasted coconut…?

    Also the recipe says you need one bag of 14 oz. bag of coconut but then you say to put the whole bag in the pan to make the caramel coconut and then you say to toast more….? Are supposed to have two bags then?

  • USE A SMALLER PAN! I just made this and the flavor is amazing. I followed the recipe to a T except for the rice crispie treat mixture itself. I’m not sure how half of the called for amount was supposed to cover the bottom of an 8×12 or even the 7×11 recommended. So i doubled it. Now it’s super dense and hard to bite. Next time I’m following the recipe but using an 8×8.

  • 5 stars
    Fantastic !! I did make this in a 9 x 13 pan, that is what I had. I just made a little more Rice Krispies, there was plenty of coconut/caramel filling for this size pan.
    My husband loved them and he is very picky when it comes to semi sweet chocolate with caramel. He even said you can make these again.