If you love the flavor of Samoa cookies — those iconic Girl Scout treats with toasted coconut, caramel, and chocolate — you’re in for a seriously irresistible twist. Samoa Rice Krispies take all that chewy, gooey goodness and layer it over a base of crispy marshmallow cereal bars for a no-bake dessert that’s indulgent, easy, and utterly addictive.
This recipe brings together the best of both worlds: the nostalgic crunch of Rice Krispies treats and the bold, caramel-chocolate-coconut flavor profile of Samoa cookies. Perfect for bake sales, potlucks, or family movie nights, these bars are a hit with both kids and adults.
The best part? No oven required! These treats come together quickly, require only a handful of ingredients, and can be made in advance. Whether you’re a seasoned baker or just starting out, Samoa Rice Krispies are an easy crowd-pleaser you’ll want to make again and again.
Recommended Kitchen Tools
You won’t need fancy equipment, but a few key tools will make the process smoother:
- Large saucepan or pot – For melting marshmallows and butter.
- 9×13-inch baking pan – To press and shape the bars.
- Mixing bowl – For combining ingredients like coconut and caramel.
- Rubber spatula or wooden spoon – For stirring and spreading.
- Parchment paper or non-stick spray – To prevent sticking.
- Microwave-safe bowl – For melting caramel and chocolate.
- Offset spatula or butter knife – For spreading layers evenly.
- Sharp knife – For cleanly slicing the finished bars.
Optional: A cooling rack and a drizzle bottle for precise chocolate decoration.
Ingredients
This recipe yields about 20–24 bars, depending on how you slice them.
For the Rice Krispies Base:
- 6 cups Rice Krispies cereal
- 1 package (10 oz / 285 g) mini marshmallows
- ¼ cup (56 g) unsalted butter
For the Samoa Topping:
- 3 cups sweetened shredded coconut
- 1 package (11 oz / 310 g) soft caramels (about 35 pieces)
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
For the Chocolate Drizzle:
- 1 ½ cups (260 g) semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother melting)
Tip: Use good-quality chocolate for best results, and feel free to substitute dairy-free options for a vegan twist.
Preparation
Step 1: Make the Rice Krispies Base
Grease or line a 9×13-inch pan with parchment paper.
In a large saucepan over low heat, melt the butter. Add the mini marshmallows and stir constantly until melted and smooth. Remove from heat and immediately stir in the Rice Krispies cereal. Mix until all the cereal is evenly coated.
Quickly press the mixture into the prepared pan, using a spatula or buttered hands to smooth it out. Set aside to cool and firm up while preparing the topping.
Step 2: Toast the Coconut
Preheat your oven to 350°F (175°C). Spread the shredded coconut in an even layer on a baking sheet. Toast for 5–7 minutes, stirring halfway through, until golden brown. Watch carefully — coconut can burn quickly!
Let the toasted coconut cool slightly.
Step 3: Make the Caramel-Coconut Topping
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth. This should take about 2 minutes.
Stir in the vanilla extract, then fold in the toasted coconut until fully combined.
Spread the caramel-coconut mixture evenly over the Rice Krispies base using a spatula or your hands (lightly greased or wet to prevent sticking). Press gently to adhere.
Step 4: Add the Chocolate Drizzle
Melt the chocolate chips with the coconut oil (if using) in a microwave-safe bowl in 30-second bursts until smooth.
Drizzle half the chocolate over the coconut layer using a spoon or piping bag. Allow to set for 10–15 minutes.
Once the chocolate is semi-set, cut the bars into squares or rectangles. Drizzle the remaining chocolate over the cut pieces for that classic Samoa cookie look.
Let everything cool completely at room temperature, or refrigerate for faster setting.
FAQ
Do I have to toast the coconut?
Yes — toasting adds a richer flavor and brings out the coconut’s natural sweetness. It also gives the bars that signature Samoa texture.
Can I use store-bought caramel sauce?
It’s not recommended for this recipe, as jarred caramel sauces are too thin. Stick with soft caramels for a firm, chewy layer.
Can I make these ahead of time?
Absolutely. They keep well for up to 5 days in an airtight container at room temperature or in the fridge.
How can I make them gluten-free?
Use a certified gluten-free puffed rice cereal and ensure your caramels and chocolate are also gluten-free.
Can I freeze Samoa Rice Krispies?
Yes. Cut and wrap them individually, then store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Conclusion
Samoa Rice Krispies combine the crunchy, chewy magic of cereal bars with the rich, indulgent flavors of toasted coconut, buttery caramel, and melted chocolate. They’re easy to make, perfect for sharing, and guaranteed to disappear fast from any dessert table.
Whether you’re craving a nostalgic treat or looking for a fun twist on the traditional Rice Krispies recipe, this Samoa-inspired version hits every sweet spot. It’s the kind of dessert you’ll keep coming back to — and one that’ll have everyone asking for the recipe.
So go ahead, whip up a batch of these golden bars of joy — your taste buds will thank you!
