Samoa Rice Krispie Treats

• 2 cups Shredded Sweetened Coconut
• 1/4 cups Butter
• 4 cups Mini Marshallows
• 5 cups Rice Krispie Cereal
• 1 cup Semi-Sweet Chocolate Chips
• 1/4 cups Caramel Syrup, For Drizzling

1. 1. Preheat your broiler. Line a baking sheet with foil and spray foil with non-stick spray.
2. 2. Add coconut to the baking sheet in an even layer, and place under the broiler to toast. This should take 2-3 minutes. Stir occasionally, watching carefully so as not to burn it. Once golden, remove from oven and set aside.
3. 3. Line a 13x9 pan with wax or parchment paper and set aside.
4. 4. In large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat.
5. 5. Add Rice Krispies and half of the coconut and stir well.
6. 6. Spread mixture evenly into the prepared pan.
7. 7. Melt chocolate chips over a double boiler or in the microwave (if you heat them in the microwave, heat for 30 seconds at a time, stirring before heating for additional time), stirring until smooth.
8. 8. Spread chocolate over Rice Krispie mixture and top with remaining coconut.
9. 9. Drizzle with caramel sauce. Allow Rice Krispies to chill in the fridge before cutting into squares.
10. Recipe adapted from Happy When Not Hungry.

coconut, ubc, marshallows, rice krispie cereal, chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/samoa-rice-krispie-treats/ (may not work)