Rice Krispie squares are one of those classic much loved sweet treats 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 squares with coconut and almonds recipe. These squares have lots of extra marshmallow, coconut, and almonds in the center. I love the extra crunch in these squares.
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.
Layered Rice Krispie Almond and Coconut Squares 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
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
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.