Coconut Marshmallow Rice Krispie Treats
These chewy, buttery Rice Krispie treats are loaded with gooey marshmallows and sweet shredded coconut—topped with even more coconut for the perfect tropical twist. A nostalgic, crowd-pleasing dessert bar that’s easy to whip up in minutes!
Ingredients
- 6 tablespoons butter
- 8 cups miniature marshmallows about 14 ounces
- 6 cups crisp rice cereal
- 2 cups marshmallows for add-in, not melted
- 1½ cups sweetened shredded coconut
- ¼ cup sweetened shredded coconut for topping
Instructions
- Line a large baking sheet or 9×13 pan with parchment paper (or well-buttered foil).
- Melt the butter in a large pot over medium heat.
- Add 8 cups of marshmallows and stir until melted.
- Remove from heat.
- Stir in the rice cereal, then add the additional 2 cups of marshmallows and 1½ cups of coconut. Mix well.
- See full steps with tips & photos → https://wimpysdiner.net/coconut-marshmallow-rice-krispie-treats/
Notes
Extra Gooey: Stir in the extra marshmallows just before pressing for soft, melty pockets.
Flavor Boost: Toast the coconut for a richer, nuttier taste.
Shape Tip: Use a square pan for thicker bars or a sheet pan for thinner, bite-sized pieces.
Storage: Keep in an airtight container at room temp for up to 5 days.