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Rice Krispie treats bring me straight back to childhood. There were one of the first things I made in the kitchen. I remember bringing a rice krispie treat home (my daycare teacher did a lesson on measuring) and I was so proud. I thought it was the greatest thing I ever did. It was neon-greenness and covered in the copious amounts of rainbow sprinkles. It was beautiful!

This recipe isn’t for a super-neon green rice krispie decorated with rainbow sprinkles – although that would have been awesome. Instead it’s a bit (just a wee bit) grown up with some toasted coconut, sliced almonds and salted caramel. These squares kind of taste like a macaroon and a macaron had an illicit love affair and somehow ended up with a rice krispie baby. I know, that makes no sense at all, but the toasted coconut gives it a macaroon feeling and the sliced almonds give it that macaron craving. What I’m not-so-eloquently trying to say is, they’re delicious and perfect for chasing away any Monday blues!

Coconut Almond Rice Krispie Treat Recipe
makes 1 8×8 pan, cut into 16 pieces

• 1 1/2 tablespoons butter
• 2 cups mini marshmallows
• 3 cups rice krispies
• 1 cup toasted coconut, divided 1/4 cup for topping
• 1/4 cup sliced almonds, plus 2 tablespoons for topping
• 1/4 cup salted caramel

Melt the butter and marshmallows together in a saucepan over medium low heat, stirring to combine. In a large bowl, mix together the rice krispies, toasted coconut (reserve 1/4 cup for topping), and sliced almonds. When the marshmallow mixture is smooth and melted, pour over the rice krispie mix and stir until combined. Lightly press rice krispies into an 8×8 square pan. Top with the reserved toasted coconut, sliced almonds and a salted caramel drizzle. Let cool to room temperature, slice and enjoy!

PS – If you like this recipe, preorder my cookbook, Easy Gourmet, today! It’s super on sale right now (37% off!) and pre-ordering helps me a bunch. Hugs and rice krispie treats!

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