Amazing Samoa Rice Krispie Treats
Prep time
Cook time
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Chewy caramel Rice Krispies packed with shortbread cookie pieces, chocolate chips, and toasted coconut. Topped off with more chocolate and toasted coconut! AMAZING!!! You're going to love them!
Serves: 20
  • 1 (10 ounce) package mini-marshmallows
  • 8 ounce of a thick caramel sauce or 20-25 individually wrapped Kraft Caramels (unwrapped)
  • ¼ cup butter
  • 4½ cups Rice Krispies cereal
  • 2 cups, shortbread cookie pieces
  • 1½ cups toasted coconut, divided (see post for how to toast the coconut)
  • 1 (12 ounce) package milk chocolate chips
  1. Butter a 9x13 glass baking dish and set aside.
  2. In a large saucepan, combine the butter, marshmallows, and caramel syrup (or Kraft Caramels). Melt over medium-low heat until all ingredients are melted together.
  3. Remove from heat and pour in the Rice Krispies, cookie pieces, and 1 cup of the toasted coconut. Mix until well combined. Let cool for a minute or two, and then quickly stir in ¾ cup of the chocolate chips and pour into the prepared 9x13 baking dish. Press down with buttered hands.
  4. Melt the remaining chocolate chips. (You can do this carefully in the microwave or over a double boiler.) I like to add 1 tsp of canola oil to help it melt better.
  5. Pour melted chocolate over the pressed-down Rice Krispies and spread evenly. Sprinkle the remaining ½ cup of toasted coconut over the melted chocolate.
  6. Let them cool until the chocolate on top has set up.
  7. Once they are set, you can cut and enjoy!
Recipe by Real Life Dinner at