If you love the iconic chocolate coconut and caramel flavor combo of Samoas cookies, these Samoas Rice Krispie Treats are about to become your new obsession. They’re chewy, gooey, packed with toasted coconut, layered with caramel, and finished with a rich chocolate drizzle. No baking required, and a huge hit with family and friends.
These Samoa Rice Krispies will change your life! They taste just like the famous Girl Scout cookies—but with a chewier texture—and they’re homemade! You can make these for any occasion. Whether you’re attending a holiday party, a gathering with friends, or even having a late night snack, these rice krispies are the perfect sweet tooth satisfaction.
If you enjoy these chocolate and coconut rice krispie delights, feel free to explore one of my many other dessert recipes. Some other popular cookie inspired dishes are my delicious Biscoff Cookie Butter Dip, my Chocolate Fluffer Nutter Poke Cake, or even my No Bake Oreo Cheesecake!
Why You’ll Love This Recipe
- Inspired by classic Samoas cookies – A well known flavor with a twist.
- No-bake – Ready in under 30 minutes.
- Perfect for any occasion – Great for parties and gifting.
- Easy to customize – Kid Friendly
Ingredients:
- Unsweetened Coconut – Unsweetened is used to balance the sugar in the rest of the process.
- Butter – This will be browned and mixed with marshmallows.
- Marshmallows – Be sure to keep a close eye on these so they don’t burn.
- Chocolate Cake Mix – This is where our chocolate flavor comes from.
- Vanilla Extract – Adds just the right amount of flavor and sweetness.
- Pinch of Salt – Helps balance out all the sugar.
- Semi Sweet Chocolate Chips – Provides a chocolate crunch.
- Rice Krispies Cereal – The star of the show!
- Caramel Sauce – Finishing off the Samoa flavor, this will be put on top.
How To Make Samoas Rice Krispie Treats:
- Place coconut on a baking sheet in oven at 350 for about 8-10 min stirring halfway through.
- Remove to cool.
- In a large pot melt a stick of butter on medium heat, continue to stir until it browns and then reduce heat to medium low.
- Add marshmallows and stir continuously until mixture is smooth.
5. Add vanilla extract and pinch of salt while stirring.
6. Add 1/2 cup cake mix and continue to stir then stir in 1/2 cup choc chips.
7. Add in 1/2 cup toasted coconut.
8. Add in 1/2 cup toasted coconut.
9. Stir in rice krispies.
10. Gently press into a 9×13 cake pan lined with greased parchment paper.
11. In a microwavable bowl add 1/2 cup choc chips and a splash of coconut oil.
12. Microwave in 30 sec increments until smooth.
13. Drizzle over rice krispie treats.
14. Warm caramel in microwave and drizzle on top.
15. Add rest of toasted coconut and sprinkle on some flaky sea salt.
16. Allow to sit for about an hour and enjoy!
Expert Tips:
- Lightly grease your hands before pressing cereal mixture into pan.
- Don’t overpack the base or treats may turn hard.
- Toast coconut carefully — it browns quickly.
- Use parchment paper for easy removal and clean slicing.
What to Serve With Samoas Rice Krispie Treats:
These go well with simple pairings that compliment the flavor and do not add any heaviness because the treats are rich. Sides like vanilla ice-cream, a class of milk, fresh fruit like strawberries or apples, even some coffee would go amazingly with these rice krispie treats!
Storage:
While serving this treat fresh is best, it is possible to store for later consumption. They can be stored in an airtight container at room temperature for up to 5 days. If you need to extend the shelf life to 1-2 weeks, you can store in the fridge but the texture will likely not uphold.
Frequently Asked Questions:
Can I use homemade caramel? Yes!
Why are my Rice Krispie treats hard? This could be a result of old or overcooked marshmallows as well as pressing too hard into the pan.
Can I use unsweetened coconut? Yes, it is recommended.
Do these taste like Samoas cookies? Yes!
More Delicious Dessert Recipes To Try:
Samoas Rice Krispie Treats (Chocolate and Coconut)
Video
Ingredients
- 1.5 cups unsweetened coconut
- 1 stick butter
- 15 oz marshmallows
- 1/2 cup chocolate cake mix
- 1 tsp vanilla extract
- pinch of salt
- 1 cup semi sweet mini chocolate chips
- 6 cups rice krispies cereal
- Caramel sauce
Instructions
- Place coconut on a baking sheet in oven at 350 for about 8-10 min stirring halfway through. Remove to cool.
- In a large pot melt a stick of butter on medium heat, continue to stir until it browns and then reduce heat to medium low.
- Add marshmallows and stir continuously until mixture is smooth.
- Add vanilla extract and pinch of salt while stirring.
- Add 1/2 cup cake mix and continue to stir then stir in 1/2 cup choc chips.
- Add in 1/2 cup toasted coconut.
- Stir in rice krispies.
- Gently press into a 9x13 cake pan lined with greased parchment paper.
- In a microwavable bowl add 1/2 cup choc chips and a splash of coconut oil. Microwave in 30 sec increments until smooth.
- Drizzle over rice krispie treats.
- Warm caramel in microwave and drizzle on top.
- Add rest of toated coconut and sprinkle on some flaky sea salt.
- Allow to sit for about an hour and enjoy!
Delicious