Toasted Coconut Caramel Rice Krispie Treats

This brownie recipe, Toasted Coconut Caramel Rice Krispie Treats, leans on pure vanilla extract, coconut extract and Pinch coarse. It makes 24 Squares (9X13-inch pan of bars) and takes about 20 minutes.

• Yield 24 Squares (9X13-inch pan of bars)
• Ready in 20 minutes
• Prep 15 minutes
• Cook 5 minutes

Ingredients

Rice Krispie Treats

• 8 tablespoons ( 113 g ) salted butter
• 20 ounces ( 567 g ) large marshmallows , about 80 large marshmallows
• 1 teaspoon pure vanilla extract
• 1 teaspoon coconut extract
• Pinch coarse , kosher salt
• 9 cups ( 255 g ) crisp rice cereal (i.e. Rice Krispies)
• 1 ½ cups ( 128 g ) toasted coconut

Topping

• 14 ( about 113 g ) soft caramels
• 1 tablespoon cream or half-and-half
• ½ cup ( 85 g ) chocolate chips, melted

Instructions

1. Butter the bottom and sides of a 9X13-inch pan. Set aside.
2. In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual).
3. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla extract, coconut extract, and salt and stir to combine.
4. Remove the pan from the heat and add the rice krispies and toasted coconut. Stir until evenly combined.
5. Scrape the mixture into the prepared pan and using lightly greased or barely wet (with cold water) hands, lightly press the mixture into the pan (mashing them too hard and you’ll end up with very firm rice krispie treats – so use a gentle hand if you want them chewy).
6. In a microwave-safe bowl, melt the caramels with the cream on 50% power in the microwave until melted and smooth. Drizzle over the Rice Krispie treats (I just use a fork, dip it in the caramel and flick it over the top of the bars). Melt the chocolate chips in a microwave-safe bowl in the microwave until melted (careful not to overheat) and drizzle on top with a fork or spooning the chocolate into a bag and snipping the corner. Let the caramel and chocolate cool and set, about an hour, before cutting the treats into squares and serving.

Cool the pan before you lift the squares.