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Chunky Coconut Rice Krispy Treats

A classic Rice Krispy Treat with a subtle coconut twist. They're thick, gooey and have the right amount of sweetness.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 16 oz mini marshmallow bag for melting with butter
  • 8 TBS unsalted butter
  • 4-5 Cups mini marshmallows for adding after you pull from heat
  • 8 Cups Rice Krispies
  • 2-3 Cups Sweetened coconut
  • 1/2 Cup additional coconut for topping

Equipment

  • 1 9 x13 deep baking dish
  • parchment paper
  • spatula
  • large pot

Method
 

  1. Line deep baking dish with parchment paper and coat the parchment paper with butter.
  2. In a large cooking pot combine unsalted butter and the 16 oz bag of mini marshmallows together, place on medium heat.
    Keep stirring the ingredients together until it has just melted, pull from heat.
    Immediately add the rice krispies, the additional mini marshmallows and the coconut to the melted marshmallow. Combine all ingredients together.
    Place the mixture into the prepared baking dish and gently but firmly press it down into the baking dish. Even it out as much as possible on the top.
    Add the additional coconut on top.
    Let it sit for a few minutes before you cut into it.

Notes

You can dial back on the sweetness by decreasing the amount of coconut and marshmallows you add after you pull from the heat. 
I used a baking dish with a lid.