Toasted Coconut Brown Butter Rice Krispie Treats
Warning to coconut lovers, these decadent & flavorful toasted coconut brown butter rice krispie treats are ridiculously delicious… and so easy!
We just returned from our trip to Japan and I was craving something with coconut so I made these delicious toasted coconut brown butter rice krispie treats. These decadent treats have great texture, lots of coconut flavor, and a wonderful nuttiness from the brown butter. As much as I love my go-to rice krispie treat recipe, this one is now my new favorite.
Toasted Coconut Brown Butter Rice Krispie Treats
Ingredients:
- 1 1/2 cups sweetened shredded coconut, toasted
- 1/2 cup unsalted butter
- 12 oz bag of marshmallows
- 1 tsp coconut extract
- 6 cups of rice krispies
How to Make Toasted Coconut Brown Butter Rice Krispie Treats
Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
Cool then slice and serve. Enjoy!
Ingredients
- 1 ½ cups sweetened shredded coconut toasted
- ½ cup unsalted butter
- 12 oz bag of marshmallows
- 1 tsp coconut extract
- 6 cups of rice krispies
Instructions
- Toast the coconut by placing the coconut in a dry large skillet over low heat. Cook, stirring often, for 4-5 minutes, or until the coconut is golden brown and toasted. Remove from the stovetop and set aside to cool.
- Prepare the baking dish by coating the bottom and sides of a 13 x 9-inch baking dish with butter. Side Note: For easier removal, you can line the baking dish with a piece of parchment paper if desired.
- Prepare the brown butter by placing the 1/2 cup of butter in a large saucepan and melting it over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown and start smelling nutty. This process only takes about 5 minutes and the turn happens quickly, so watch it carefully.
- Melt the marshmallows by removing the brown butter from the heat and add the marshmallows, stirring constantly until nearly melted and smooth, about 3-4 minutes. Side Note: You may need to put the saucepan over low heat to help the marshmallows melt.
- Once they are melted, immediately stir in the coconut extract then add the rice krispies and toasted coconut; stir until well combined.
- Finish making the rice krispie treats by quickly spreading the mixture in the prepared baking dish and pressing it firmly into an even layer.
- Cool then slice and serve. Enjoy!
These are great for post workout or breakfast on the go!
Nice recipe and Y love that you used coconut.