If you love Girl Scout Samoas cookies, you’re going to be obsessed with these Samoas Rice Krispie Treats! They combine all the flavors of the beloved cookie—buttery caramel, toasted coconut, and rich chocolate—layered on top of soft and chewy Rice Krispie treats.
They’re easy to make, have the perfect texture, and are an absolute must-try for coconut-caramel lovers!
Why You’ll Love These Samoas Rice Krispie Treats
- Easier than homemade Samoas cookies – No rolling, cutting, or dipping required!
- Rich, chewy, and crunchy – The contrast of gooey caramel and crispy coconut makes these irresistible.
- Perfect for parties & gifts – These bars are always a crowd-pleaser.
Pro Tips for the Best Samoas Rice Krispie Treats
- Stir the coconut frequently – Toasting can go from perfect to burnt quickly! Stir every 3 minutes for even browning.
- Use fresh marshmallows – They melt better and keep the treats soft and chewy.
- Chill for cleaner cuts – If you want perfectly neat squares, refrigerate them for 15–20 minutes before slicing.
Storage Tips
These treats stay fresh for 3–4 days at room temperature in an airtight container. You can also refrigerate them for a slightly firmer texture.
Samoas Rice Krispie Treats
Yield:
12
Prep Time:
10 minutes
Cook Time:
15 minutes
Additional Time:
10 minutes
Total Time:
35 minutes
Ingredients
For the Rice Krispies
- 6 cups Rice Krispies cereal
- 1 (16 oz) bag mini marshmallows
- 6 tbsp unsalted butter
For the topping:
- 2 cups sweetened shredded coconut
- 1 (11 oz) bag soft caramels, unwrapped
- 2 tbsp heavy cream or milk
- ¾ cup semisweet or dark chocolate chips
- 1 tsp coconut oil
Instructions
- Line a 9x13-inch pan with parchment paper (I like to grease the inside of the pan first so the parchment sticks). Set aside.
- In a large pot, melt butter over medium-low heat. Add marshmallows, stirring until fully melted and smooth. Remove from heat and quickly fold in the Rice Krispies until fully coated.
- Press the mixture evenly into the prepared pan using a greased spatula. Set aside while prepare coconut mixture.
- Preheat oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet. Bake for 10–15 minutes, stirring every 3 minutes, until golden brown. Keep a close eye to prevent burning. In a microwave-safe bowl, melt caramels with heavy cream in 30-second intervals, stirring until smooth. Stir toasted coconut into the melted caramel, then spread the mixture evenly over the Rice Krispie base. Let set for a few minutes.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over the caramel-coconut layer using a spoon or piping bag.
- Let the treats cool completely before cutting into squares (for quicker setting, place in the fridge for 15–20 minutes). Slice and enjoy!
