Ingredients

The following ingredients have 15 Servings
  • 8 cups Rice Krispies cereal
  • 10 cups mini marshmallows (divided (almost 2 10 ounce bags))
  • 8 tablespoons butter
  • 1 11- ounce package caramels (unwrapped, or caramel bits)
  • 3 teaspoons kosher salt (divided)
  • 2 cups coconut (toasted and divided)
  • 2 cups Semisweet chocolate chips
  • 2 tablespoons vegetable oil

Instruction

  • Preheat oven to 350 degrees F. Spread coconut on a large baking sheet in an even layer. Toast in the oven, stirring at least once, until golden brown; about 7-8 minutes.
  • Line a 13"x9" casserole dish with parchment paper or foil. Spray with non-stick cooking spray and set aside.
  • Spray a large bowl with non-stick cooking spray and pour rice krispies cereal into the bowl. Set aside.
  • Melt butter in a large, 3 quart pot over medium heat. Add about 7 cups of marshmallows and the caramels. Stir often until completely melted and smooth; about 4-5 minutes. Stir in 1 teaspoon of kosher salt and 1 cup of the toasted coconut. Pour marshmallow mixture over the cereal in the large bowl and add the remaining marshmallows. With a silicone spatula that has been sprayed with non-stick cooking spray, stir well until coated.
  • Press the mixture into the prepared casserole dish and press into an even layer.
  • Place the chocolate and vegetable oil in a microwave-safe bowl and heat for 1 to 2 minutes, stirring every 20 seconds, until melted and smooth.
  • Spread the melted chocolate evenly over the rice krispie treats. Sprinkle with remaining 1 cup of toasted coconut.
  • Cool completely before cutting into bars.