Coconut Rice Krispie Treats with Pecans

coconut pecan rice krispie treats cut into squares on a wooden serving board

Coconut Rice Krispie Treats with Pecans

Coconut Rice Krispie Treats upgrade a nostalgic classic with brown butter, coconut, and toasted pecans. An easy no-bake treat that's perfect for holidays, parties, or sharing with friends and family.

Prep Time40

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: marshmallows, pecans, rice krispies, shredded coconut

Servings: large squares (or 16 small)

Author: Amanda Biddle

Ingredients

8 tablespoons unsalted butter , cubed (see note)
10 ounces Jet-Puffed mini marshmallows (see note)
1 teaspoon coconut extract
½ teaspoon vanilla extract
¼ teaspoon table salt
4 cups Rice Krispies cereal (4 ounces)
1⅓ cups sweetened shredded coconut , divided (see note)
1⅔ cups shelled pecan halves , divided (5½ ounces, see note)

Instructions

Prepare the pan. Line an 8x8-inch square baking pan with parchment, leaving an overhang on 2 sides for easy lifting. Lightly spray the pan with cooking spray before lining it so the parchment sticks.
Toast the coconut and pecans. In a dry skillet over medium heat, toast ⅓ cup coconut until golden, stirring constantly (it browns quickly). Set aside for topping and leave the rest of the coconut untoasted.
In the same skillet, toast the pecan halves for 3–5 minutes, stirring often, until fragrant. Remove the pecans from the skillet, let them cool, and roughly chop. Set aside 1 cup for the base and the remaining (¼ to ⅓ cup) for topping the treats.
Brown the butter. In a large, light-colored pot, melt the butter over medium heat, stirring often. After 4–7 minutes, the milk solids will turn golden and smell nutty. Remove from heat immediately once it turns amber-colored, so it doesn’t burn.
Melt the marshmallows. Off the heat, immediately stir in the mini marshmallows until about three-quarters melted. If needed, return to the lowest heat briefly to help the marshmallows melt. Stir in coconut extract, vanilla extract, and the salt.
Fold in cereal and add-ins. Working quickly, fold in Rice Krispies, 1 cup untoasted coconut, and 1 cup toasted pecans with a rubber spatula. Gently fold from the bottom up—don’t crush the cereal. The mixture will look loose and stringy; it firms up as it cools.
Press and top. Immediately transfer the mixture into the prepared pan. Use the butter wrapper or greased parchment to press lightly into an even layer (don’t compact firmly). Sprinkle with reserved toasted coconut and pecans, pressing gently to adhere.
Cool and slice. Let the pan sit at room temperature for about 1 hour, until cooled and set. Lift the treats out with the parchment sling and cut into 9 large or 16 smaller squares. (If you won't be slicing the treats right away, cover the pan once they're cooled so they don't dry out.)
Serve and store. Keep the treats in an airtight container at room temperature for up to 3 days. Do not refrigerate.

Notes

Butter: For an extra-rich treat, I most often use European-style butter, such as Kerrygold or Plugra.

Marshmallows: Be sure they're fresh for the best-textured treats! For the best results, measure by weight. If measuring by volume from a larger bag, fill your measuring cup loosely. A 10-ounce bag of marshmallows contains about 5½ to 6 cups of marshmallows.

Coconut: Sweetened shredded coconut is also often labeled "angel flake" coconut. For the most accurate measurement, weigh it. 1⅓ cups should equal about 3.7 ounces (roughly 2.8 ounces for the base and 0.9 ounces for the topping). If measuring by volume, lightly spoon the coconut into a dry measuring cup and gently level it off without packing.

Pecans: 1⅔ cups shelled pecan halves will yield 1¼ to 1⅓ cups when roughly chopped. If you're starting with chopped pecans, they'll need about a minute less toasting time. Watch them carefully.

Nutrition Estimate calculated from cutting the treats into 9 squares.

Nutrition

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