Rice Krispie Treats with Almonds & Coconut
A Special Rice Krispie Treats Recipe
Rice Krispie treats are one of those classic much loved sweet desserts we all enjoy, and they are perfect for picnics. They travel well, don’t need refridgeration, and everyone likes them.
If you enjoy rice krispie treats your going to love this layered Rice Krispie treats with coconut and almonds recipe. These bars have lots of extra marshmallow, coconut, and almonds in the center. I love the extra crunch in this rice krispie treats recipe.
This recipe has three layers. Two rice krispie layers for the top and bottom, with a marshmallow, almond and coconut layer that shows in between.
How to Make Rice Krispie Treats with Layer of Almonds & Coconut
Layered Rice Krispie Treats Ingredients
Rice Krispie Mixture
1/2 cup butter
10 c miniature marshmallows
1 cup unsweetened shredded coconut
1 tsp vanilla
8 cups Rice Krispie Cereal
Almond Coconut Center
2 tbsp butter
2 cups of mini marshmallows
1 cup of shredded coconut
1 cup natural whole almonds
2 cups of mini marshmallows for scattering
1/2 cup coconut for topping
Directions
Line a 9 by 13 inch pan with parchment paper, grease well with butter. Line a 9 by 13 inch pan with parchment paper, grease well with butter. Butter the back of a large spoon and set beside parchment lined pan.
Take out two sauce pans. One large saucepan and a smaller medium saucepan.
Place 1/2 cup of butter in the large saucepan over low/medium head.
Place 2 tbsp of butter in the medium saucepan over LOW heat. The lower temp gives a little more time for assembling the layers.
In the large pan as soon as the butter is melted, add the 10 cups of mini marshmallows. Stir to coat the marshmallows in the butter. Let melt the marshmallows melt, stirring occasionally, while you prepare the mixture in the medium pan.
In the medium sauce pan as soon as the butter is melted, add 2 cups of mini marshmallows. Stir to coat the marshmallows in butter, cook until melted, stirring regularly so the marshmallow doesn’t stick.
Returning to the large saucepan. As soon as the marshmallows are melted, add one cup shredded coconut, 1 tsp vanilla, 2 cups marshmallows and 8 cups rice krispies. Stir until just combined.
Quickly place half the rice krispie melted marshmallow mixture in the bottom of the 9 by 13 pan. Press lightly with a buttered spoon. Excuse the photo quality, I was taking pictures while trying to be quick.
By now the medium saucepan of marshmallows should be melted, add 1 cup of almonds and 1 cup of coconut, stir until combined.
Quickly spoon the almond mixture over the rice krispies. Spread evenly using the buttered back side of a spoon.
Sprinkle the squares with two cups of mini marshmallows.
Cover with the remaining Rice Krispie mixture. Pat down lightly just to flatten. Sprinkle a layer of coconut on the top. I used chunky coconut slices.
Let cool half an hour and cut into squares.
Freezing Layered Rice Krispie Treats
To freeze your layered rice krispie treats, Cut into squares, wrap each one in parchment and place in a resealable plastic freezer bag. To thaw place on the counter for 20 minutes before eating.
No Bake Layered Rice Krispie Treats with Almonds and Coconut
Ingredients
Rice Krispie Mixture
- ½ cup butter
- 10 cups mini marshmallows
- 1 cup shredded coconut
- 1 tsp vanilla
- 8 cups Rice Krispie Cereal
Coconut Almond Center
- 2 tbsp butter
- 2 cups mini marshmallows
- 1 cup shredded coconut
- 1 cup natural whole almonds
- 2 cups mini marshmallows for scattering
Top Layer
- ½ cup coconut chunky slices or shredded
Instructions
- Line a 9 by 13 inch pan with parchment paper, grease well with butter. Butter the back of a large spoon and set beside parchment lined pan.
- Take out two sauce pans. One large saucepan and a smaller medium saucepan.
- Place 1/2 cup of butter in the large saucepan over low/medium head.
- Place 2 tbsp of butter in the medium saucepan over LOW heat. The lower temp gives a little more time for assembling the layers.
- In the large pan as soon as the butter is melted, add the 10 cups of mini marshmallows. Stir to coat the marshmallows in the butter. Let melt the marshmallows melt, stirring occasionally, while you prepare the mixture in the medium pan.
- In the medium sauce pan as soon as the butter is melted, add 2 cups of mini marshmallows. Again stir to coat the marshmallows in butter, cook until melted, stirring regularly so the marshmallow doesn't stick.
- Returning to the large saucepan. As soon as the marshmallows are melted, add one cup shredded coconut, 1 tsp vanilla, and 8 cups rice krispies. Stir until just combined.
- Quickly place half the rice krispie melted marshmallow mixture in the bottom of the 9 by 13 pan. Press lightly with a buttered spoon. (Don't press hard as this compacts your squares too much and make the krispie squares rather hard.)
- By now the medium saucepan of marshmallows should be melted, add 1 cup of almonds and 1 cup of coconut, stir until combined.
- Quickly spoon the almond mixture over the rice krispies. Spread evenly using the buttered back side of a spoon.
- Sprinkle the squares with two cups of mini marshmallows.
- Cover with the remaining Rice Krispie mixture. Pat down lightly just to flatten.
- Let cool half an hour and cut into squares.
Other No Bake Recipes to Try
No Bake Chocolate Peanut Butter Bars
A delicious pairing of nanaimo bars and peanut butter cups. An amazing no bake peanut butter bars recipe.
Payday Copycat Peanut Butter Bar Recipe
This recipe for Peanut Butter Bars is sweet and gooey and loaded with peanuts for crunch. Its a great no bake recipe thats quick to make.