Samoa Rice Krispy Treats

By chelyc13

Ingredients

• FOR CRUST:
• 1/2 cup butter
• 1/4 cup sugar
• 1 cup flour
• 1/8 tsp powder
• 1/4 tsp salt
• 1/2-1 Tbsp milk
• 1/4 tsp vanilla
• For Treat:
• 1 recipe Shortbread Cookie Crust (recipe below)
• 2 Tbsp butter
• 3 cups marshmallows
• 1/2-3/4 cup caramel sauce (you can use any brand)
• 2 cups rice krispies
• 1 cup shredded sweetened coconut (I toasted mine in the oven... but I'm just super gormet like that, it's totally optional)
• FOR TOPPING:
• 1/2 cup chocolate chips
• 1/2 tsp oil

Details

Servings 1
Adapted from mallowandco.blogspot.com

Preparation

Step 1

FOR CRUST:
Cream together the butter and sugar until light and fluffly. Mix together the flour, baking powder, and salt. Add the flour mixture slowly, scraping down the sides. Finally add in the vanilla and enough milk so the dough holds together. Chill dough in the fridge for 1 hour.

Lighly grease a 9x9 pan and press the chilled cookie dough into the pan to form your crust. Bake at 400 degrees for about 18 minutes or until lightly browned on top. Allow to cool.

FOR TREAT AND TOPPING:
In a large mixing bowl combine the rice krispies and shredded coconut. Set aside. Melt the butter in a saucepan over medium heat. Once melted, turn the heat to low and add the marshmallows. Stir until the marshmallows are mostly all melted (this will take a few minutes--low and slow is key for perfect texture) then stir in the caramel sauce.

Once fully melted, take them off heat and pour over the rice krispy mixture. Stir lightly to combine. Dump everything onto your cooled shortbread crust. Let it sit for about 5 minutes, then with greased hands go in and flatten the top. Allow them to cool 30 min. Once cool melt your chocolate chips and oil in the microwave in 30 second intervals, stirring in between each one until fully melted. Drizzle the chocolate over your treats, then cut into circles squares, squares, etc and enjoy!