The Girl Scout cookie turned into Samoa Rice Krispie Treats is the best "copycat" dessert transformation!
Samoa Rice Krispie Treats
Want to turn plain Rice Krispie Treats into a decadent, rich, dessert? Let's turn to Girl Scout cookies. Inspired by the cookie favorite, Samoa Rice Krispie Treats have a thick layer of caramel, coconut, and chocolate to make our BEST award-winning Rice Krispie Treat recipe even more divine.
We love variations of Rice Krispie Treats around here. Add limitless flavors and add-ins to treats for every occasion and every craving.
Looking for more copycat Girl Scout cookie treats? Check out these samoa marshmallow pops!
more Rice Krispie Treats you'll love
Ingredients
The beauty of Rice Krispie Treats is you only need three basic ingredients plus some add-ons for the Girl Scout cookie mash-up.
- Rice Krispies Cereal - Use Kellogg's cereal for the best texture and flavor. Check out our Rice Krispie treat taste-test results. We tested many different brands, and the classic is the best.
- Salted butter - We always recommend using European-style butter like Kerrygold Irish Butter. This type of butter contains less water and has more butterfat than American-made butter which means better tasting treats.
- Marshmallows - You can use mini or regular marshmallows. We recommend using Jet-Puffed Marshmallows. They have the best texture when melted. Many store-brand marshmallows produce overly sticky treats. Check out our Marshmallow conversion chart for information on measuring different brands of marshmallows.
- Dulce de Leche. This 13.4 ounce can of Nestle Dulce de Leche makes easy work of the caramel layer! Find in the baking aisle OR Hispanic foods aisle of your supermarket.
- Sweetened coconut flakes. Make sure to use the sweetened coconut in this recipe. Find instructions below for toasting coconut.
- Semi-sweet chocolate chips. Top your treats with delicious, melted semi-sweet chocolate morsels.
Supplies
- large mixing bowl
- large microwave-safe mixing bowl
- Additional microwave-safe bowls
- silicone spatulas
- Non-stick cooking spray
- Square baking pan, 8 x 8 inches
- Non-stick foil
- Baking tray
- Parchment paper
How to toast coconut
Here are the same instructions for toasting coconut that you'll find for these toasted coconut Rice Krispie Treats.
Preheat the oven to 325 degrees F.
Line a baking tray with parchment paper. Sprinkle the coconut evenly on the baking tray.
Place in the center of the oven and cook for 4 to 5 minutes. Gently stir the coconut.
Return to the oven for another 5 to 7 minutes or until the coconut is golden brown.
Do not leave the oven and periodically check for doneness. The coconut can brown quickly.
Instructions
TIP: Spray bowls and spatulas with non-stick cooking spray for easy treat making!
make the Rice Krispie Treats
To prepare your Samoa Rice Krispie Treats, line an 8 inch square baking pan with non-stick foil. (You may also grease very well with spray or butter.)
Spray a large bowl with non-stick spray and place the Rice Krispie cereal in the bowl. Set aside.
In a large microwave-safe (greased) bowl, place the marshmallows and butter. Microwave for 1 minute and let sit for a couple minutes. Use a greased spatula to stir VERY well, until completely smooth, using the residual heat to fully melt the mixture.
Pour the mixture over the cereal and combine well. Spread into the baking pan evenly.
Add the toppings
For the caramel layer, spoon the dulce de leche into a microwave-safe bowl. Microwave for 1 minute and stir well. This will make stirring in the coconut easier.
Add 1 cup of the toasted coconut, stir well, and spread evenly over the Rice Krispie Treats.
For the chocolate layer, add 1 cup of semi-sweet chocolate chips to a microwave-safe bowl. Microwave for 45 seconds. Stir well, using the residual heat to fully melt the chocolate. If needed, add another 15 seconds of cooking time.
Spread evenly over the caramel layer. Sprinkle immediately with remaining coconut.
Let set very well, at least two hours, before cutting into squares.
Printable recipe
Samoa Rice Krispie Treats
Equipment
- large microwave-safe bowl
- smaller microwave-safe bowls
- baking tray
- 8-inch square baking pan
- parchment paper
- non-stick foil
- non-stick cooking spray
- spatulas
Ingredients
- 4 ⅔ cups Rice Krispies cereal
- 4 tablespoons European-style, salted butter
- 10 ounces marshmallows (Jet-Puffed recommended, 40 regular OR 6 cups mini)
- 13.4 ounce can Nestle Dulce de Leche
- 1 ½ cups sweetened coconut flakes
- 1 cup semi-sweet chocolate chips (6 ounces)
Instructions
- To toast coconut, preheat oven to 325 degrees F. Spread the coconut on a parchment paper-lined baking tray. Bake for 5 minutes. Stir and bake for an additional 5 to 7 minutes OR until golden brown. Do not leave unattended! Reserve ½ cup of the toasted coconut.
- Spray a large bowl with cooking spray and place the cereal in the bowl. Set aside.
- Line an 8-inch square baking pan with non-stick foil. Set aside.
- In a large microwave-safe (greased) bowl, place the marshmallows and butter. Microwave for 1 minute and let sit for a couple minutes. Use a greased spatula to stir VERY well, until completely smooth, using the residual heat to fully melt the mixture.
- Pour the mixture over the cereal and combine well. Spread into the baking pan evenly.
- For the caramel layer, spoon the dulce de leche into a microwave-safe bowl. Microwave for 1 minute and stir well. This will make stirring in the coconut easier.
- Add 1 cup of the toasted coconut to the melted dulce de leche, stir well, and spread evenly over the Rice Krispie Treats.
- For the chocolate layer, add 1 cup of semi-sweet chocolate chips to a microwave-safe bowl. Microwave for 45 seconds. Stir well, using the residual heat to fully melt the chocolate. If needed, add another 15 seconds of cooking time.
- Spread evenly over the caramel layer. Sprinkle immediately with remaining coconut.
- Let set very well, at least two hours, before cutting into squares.
Notes
Please leave a comment.