Samoas Rice Krispie Treats
Ingredients:
4 tablespoons butter
10 oz. mini marshmallows
5 cups crisp rice cereal
1 cup, plus 2 cups coconut
1 batch caramel sauce
1 bag chocolate chips (10-12 oz.)
Directions:
Melt butter in a saucepan on the stove. Add marshmallows and cook and stir until completely melted. Pour marshmallow mixture into a bowl with cereal and 1 cup coconut. Set aside.
Mix 2 cups coconut with caramel sauce. Set aside.
Melt chocolate chips in a microwave safe bowl, in 30 second intervals in the microwave, stirring between each.
Pour about 3/4 of the chocolate into the bottom of a 9x13 pan. Press half the krispie treat mixture over the chocolate. Pour caramel coconut mixture evenly over the top. Press remaining krispie treat mixture on the top. Drizzle remaining chocolate over the top.
Place pan in the refrigerator and chill for 30-60 minutes, until set. cut into 12 large or 20 small bars.
Source: Jen's Favorite Cookies. You can find it here.
Notes: I would suggest letting the rice crispies come to room temperature before cutting. They were pretty difficult to cut when they were pulled fresh out of the refrigerator. Plus, they just taste sooooo good when they are at room temperature.
Caramel Sauce
Ingredients:
1/2 cup butter
1 cup brown sugar
3/4 cup cream
Directions:
Melt butter in a saucepan on the stove.
Add remaining ingredients, and stir. Bring to a boil, and boil 4-5 minutes.
Remove from heat.
Source: Jen's Favorite Cookies, you can find it here.
Ingredients:
6 cups Rice Krispies
4 cups mini marshmallows
4 tablespoons butter
Honey graham crackers
2 cups milk chocolate chips
Large marshmallows
1-2 packs of mini Hershy bars, or a couple of big bars
Directions:
Melt the butter in a large saucepan. While the butter is melting, lightly spray a 9x13-inch pan with cooking spray.
Add the mini marshmallows to the saucepan and still until melted and smooth. Remove the pan from the heat and mix in the Rice Krispies. Spray the spatula or spoon that you use for mixing to prevent sticking. Once the Rice Krispies have been mixed into the marshmallows, add the chocolate chips and continue mixing.
Place the graham crackers across the bottom of the pan and cover completely (break pieces, if necessary, to fit). Cover the graham crackers with the rice crispies mixture. Be careful to keep the graham crackers in place. Smooth rice crispies mixture.
Top the rice crispies mixture with the large marshmallows (you will use about 35 marshmallows evenly spaced apart).
Place the rice crispies in a 350 degree F. oven for 5-7 minutes until the marshmallow topping is melted and nicely browned.
Remove the rice crispies from the oven and top each marshmallow with one mini Hershey bar piece.
Let cool slightly, cut, and serve.
Source: The Freshman Cook, you can find it here. You can also find it on 365 Days of Baking and More here.
Notes: These were good...very rich, but very good. So, pace yourselves.
These were really good. I'm always up for a good rice crispie treat. Perfect mix of crunchy, but not too, and sweet.
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