Toasted coconut and coconut creme instant pudding make everyone's favorite rice krisipie treat irresistible!
I have always been a coconut fan, but I know there are some people that absolutely hate it. It's one of "those" foods. Really though, I think most people would love the flavor of coconut if they could just get past the chewy texture.
For those of you that don't like coconut, or if you have someone in your house who (annoyingly :) doesn't like coconut, have you tried toasted? It completely changes the texture from chewy to crunchy, which everyone likes! And don't even get me started on the flavor. Ok maybe I will. The flavor is just unbelievably good. Who would know you could have something gourmet tasting just by sticking it in the oven for a few minutes?
These rice krispie treats were inspired by Pistachio Rice Krispie Treats over at Shugary Sweets (if you aren't following Aimee, you NEED to). She used pistachio instant pudding mix to flavor the rice krispie treats, so my wheels got turning! Seriously with the variety of pudding mix flavors, the possibilities are endless!
Toasted Coconut Rice Krispie Treats
1 cup sweetened coconut
1/4 cup butter
10 oz bag mini marshmallows
3.5 oz pkg coconut creme instant pudding mix (dry)
5 cups Rice Krispies
2 squares white chocolate
Preheat oven to 350 degrees. Spread coconut on a lined cookie sheet and bake for 3-6 minutes or until slightly browned. Remove from oven to cool. In a large stock pot, melt butter over medium heat. Stir in mini marshmallows and continue stirring until completely melted. Remove from heat and stir in dry pudding mix. Add in toasted coconut (reserve 3 tablespoons for topping) and Rice Krispies, turning to coat well. Transfer to a greased 9x9 baking dish. Once in the dish, lightly spray with nonstick spray and press lightly to conform to the shape of the dish. Don't press to hard or the treats will be too dense. Once treats are cooled, melt chocolate in microwave according to package directions. Drizzle melted chocolate over treats and then sprinkle with reserved toasted coconut.
I have some more variations of this recipe to share with you, stay tuned!
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