Chocolate, Coconut Caramel Krispy Treats
There’s something magical about combining childhood favorites with grown-up indulgence. These Chocolate, Coconut Caramel Krispy Treats are exactly that—a marriage of gooey marshmallow cereal bars with layers of melted chocolate, drizzles of golden caramel, and a crunchy crown of toasted coconut. They’re nostalgic yet elegant, casual enough for a weeknight sweet tooth, and fancy enough to show up at a party platter.
Growing up, Rice Krispy treats were the dessert my siblings and I begged for. No oven needed, just a stovetop, a heap of marshmallows, and a wooden spoon sticky with sweetness. My mom used to make them for birthday parties, road trips, even bake sales. Now, with a twist of chocolate, caramel, and coconut, they’ve become something that bridges old comfort with a touch of gourmet.
Imagine the crunch of crispy rice cereal, the stretch of marshmallow, the richness of melted chocolate, the salt-sweet pull of caramel, and the nutty crisp of toasted coconut. These bars are the kind of treat that has people asking, “Wait, did you make these yourself?”
Whether you’re making them for a school bake sale, potluck, or simply to enjoy on a cozy weekend, these bars check all the boxes: quick, easy, and downright delicious.
Ingredients
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows (plus extra for topping)
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- ½ cup caramel sauce (store-bought or homemade)
- 1 cup sweetened shredded coconut, toasted
Instructions
- Prepare pan: Grease or line a 9×13-inch baking dish with parchment paper.
- Melt marshmallows: In a large pot, melt butter over low heat. Add marshmallows and stir until fully melted and smooth. Stir in vanilla extract.
- Mix cereal: Remove from heat and gently fold in Rice Krispies until evenly coated.
- Press mixture: Transfer cereal mixture into the prepared pan, pressing it down evenly with a buttered spatula.
- Melt chocolate: In a microwave-safe bowl, melt chocolate chips in 20-second intervals, stirring until smooth. Spread melted chocolate evenly over the cereal layer.
- Add toppings: While chocolate is still warm, sprinkle with extra mini marshmallows and drizzle caramel sauce generously on top.
- Toast coconut: Lightly toast shredded coconut in a dry skillet or oven until golden brown. Sprinkle evenly over the bars.
- Set & cut: Allow bars to cool completely at room temperature or refrigerate until set. Cut into squares and serve.
Chocolate, Coconut Caramel Krispy Treats
Ingredients
Equipment
Method
- Grease or line a 9×13-inch baking dish with parchment paper.
- Melt butter in a large pot over low heat. Add marshmallows and stir until fully melted. Stir in vanilla.
- Fold in Rice Krispies cereal until evenly coated.
- Press mixture into the prepared pan evenly with a spatula.
- Melt chocolate chips in the microwave and spread evenly over cereal layer.
- Top with extra mini marshmallows, drizzle with caramel sauce, and sprinkle toasted coconut.
- Allow to cool completely before cutting into bars.
Notes
Cozy Storytelling & Tips
One of my favorite ways to enjoy these is straight from the fridge—the chocolate gets a satisfying snap while the caramel stays chewy. If you want to take them over the top, sprinkle a pinch of flaky sea salt over the caramel before adding coconut. The salt balances the sweetness beautifully.
These treats also freeze well. Just wrap each bar in wax paper and store in an airtight container in the freezer. Perfect for when you want a sweet bite without baking from scratch.
Variations? Swap the semi-sweet chocolate for dark chocolate if you like a more intense flavor, or even white chocolate for a sweeter, creamier twist. You could stir chopped nuts into the caramel or add a swirl of peanut butter on top of the chocolate.
Every bite of these bars brings you the comfort of childhood Rice Krispies but with a little grown-up flair. It’s the kind of dessert that says, come on in, sit down, and let’s share something sweet.
