10ouncesmarshmallows (Jet-Puffed recommended, 40 regular OR 6 cups mini)
13.4 ounce can Nestle Dulce de Leche
1 ½cupssweetened coconut flakes
1cupsemi-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
Spray your bowls and spatulas with non-stick cooking spray to make preparing your treats easier.