Coconut–Caramel Rice Krispies Treats

Ingredients

• 2 cup unsweetened flaked coconut (Divided after toasting; 1½ cups are mixed into the cereal and the remainder is used as a topping.)
• 8 tbsp unsalted butter
• 12 oz large marshmallows
• 0.75 tsp table salt
• 1 cup caramel sauce (Use caramel sauce, not caramel sundae syrup; divide into ½ cup for the marshmallow mixture and ½ cup for the topping. Store-bought or homemade may be used.)
• 8 cup Rice Krispies cereal
• 1 cup bittersweet chocolate chips (For drizzling.)
• parchment paper (Two long sheets: one 13 inches wide and one 9 inches wide, for a parchment sling.)

Steps

1. 1

   Make a parchment sling for a 13-by-9-inch baking pan by folding two long sheets of parchment paper. Make the first sheet 13 inches wide and the second 9 inches wide. Lay them in the pan perpendicular to each other, leaving extra parchment hanging over the edges. Push the parchment into the corners and up the sides, smoothing it flush to the pan.

2. 2

   Toast the coconut in a Dutch oven over medium-low heat until golden brown, about 5 minutes.

3. 3

   Transfer the toasted coconut to a bowl and let it cool slightly.

4. 4

   Crush the toasted coconut into fine pieces with your hands, then set it aside.

5. 5

   Melt the butter in the now-empty pot over medium heat.

6. 6

   Cook the butter, stirring and scraping the bottom of the pot constantly, until the milk solids are dark golden brown and the butter has a nutty aroma, 1 to 3 minutes.

7. 7

   Stir in the marshmallows and salt.

8. 8

   Cook the marshmallow mixture, stirring frequently, until the marshmallows are just melted, 2 to 4 minutes. Some marshmallows may not be fully melted; this is acceptable.

9. 9

   Stir in ½ cup of the caramel sauce until smooth.

10. 10

    Remove the pot from the heat and stir in the cereal and 1½ cups of the reserved toasted coconut until fully combined.

11. 11

    Transfer the cereal mixture to the prepared pan.

12. 12

    Using a greased spatula, press the cereal mixture into an even layer.

13. 13

    Using an offset spatula, spread the remaining ½ cup caramel sauce evenly over the treats.

14. 14

    Sprinkle the remaining toasted coconut over the caramel layer.

15. 15

    Let the treats sit for 30 minutes, until set.

16. 16

    Use the parchment sling to lift the bars out of the pan, then discard the parchment.

17. 17

    Cut the treats into 18 squares.

18. 18

    Microwave the chocolate chips in a bowl at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.

19. 19

    Use a spoon to drizzle the melted chocolate attractively over the treats.

20. 20

    Transfer the treats to the refrigerator and chill until the chocolate is set, about 10 minutes. Serve.

Notes

A Dutch oven with a light-colored interior makes it easier to monitor the browned butter. For a more even, Girl Scout Cookie–like drizzle, the melted chocolate may be transferred to a piping bag or a zipper-lock bag with one corner cut off. Bars can be stored at room temperature for up to 3 days.

Nutrition per serving

• dessert
• snack
• no-bake
• American
• kid-friendly
• vegetarian
• chocolate
• make-ahead