Toasted Coconut-Lime Rice Krispie Treats

By srumbel

The flavor combo here is amazing, with little bits of lime bursting in every bite. And the crispy coconut adds both crunch and flavor while the creamy almond bark melts in your mouth.
from ourbestbites.com

Ingredients

• 2 cups shredded, sweetened coconut, divided
• 8 cups rice Krispie cereal
• 4 ounces almond bark
• 6 tablespoons butter
• 1 15-16 ounce bag mini marshmallows
• 2 tablespoons fresh lime zest (zest from about 2 limes)

Preparation

Step 1

Toasted Coconut Lime Rice Krispie Treats

Posted: 12 Mar 2015 11:01 PM PDT

I realize that many of you in certain parts of the country are still covered in blankets of snow, but here in Boise, Idaho, we’re having the most glorious spring-filled week with temps in the mid 70′s, blue skies, and plenty of sunshine. My tulips started poking up and my kids all wore shorts this week. It’s making me feel the itch for spring and summer so we’re gettin’ all tropical with our Rice Krispies today.

Toasted Coconut-Lime Rice Krispie Treats from Our Best Bites

You’ll start out by toasting some coconut. Coconut has a few stages when it browns, and we want it all the way toasted, without being burnt, obviously.

Toasted Coconut

When nice and golden and fully toasted, it becomes super crisp, and that’s how we want it because we’re subbing in the crispy coconut for some of the cereal. So just mix the coconut right in with the Rice Krispies.

Toasted Coconut with Rice Krispies

Preheat oven to 400 degrees. Spread coconut out onto an ungreased baking sheet. Bake for 10-15 minutes, stirring every few minutes, until coconut is toasted, crisp, and golden brown. It turns brown quickly at the very end so keep an eye on it! While coconut is toasting, line a 9×13” pan with foil so the foil extends over the edges of the pan slightly. Press foil tightly into corners. Lightly spray lined pan with non-stick spray and set aside.

Reserve ½ cup of the toasted coconut and set aside. Place Rice Krispies and the remaining 1 ½ cups toasted coconut in an extra large mixing bowl.

Place almond bark in a small heat-proof bowl and heat in microwave in 30 second intervals until melted and smooth. Cover to keep warm.

In a large heavy pot, melt the butter over medium-high heat, stirring constantly. When melted, reduce heat to low and add marshmallows. Stir constantly until completely melted and smooth. Stir in lime zest. Pour mixture over rice krispies and immediately stir to evenly coat. Transfer mixture to prepared pan and gently press down evenly.

Warm up almond bark for a few seconds so it’s nice and smooth. Use a spoon (or alternately place in heavy duty ziplock bag with a small corner cut off) and drizzle over treats. Immediately sprinkle with reserved ½ cup toasted coconut (I try to sprinkle it directly on the almond bark so it sticks!) Let bars set and then cut into squares. Because these are extra thick, they can yield 24 good sized servings.