I realize that many of you in certain parts of the country are still covered in blankets of snow, but here in Boise, Idaho, we’re having the most glorious spring-filled week with temps in the mid 70’s, blue skies, and plenty of sunshine. My tulips started poking up and my kids all wore shorts this week. It’s making me feel the itch for spring and summer so we’re gettin’ all tropical with our Rice Krispies today.
You’ll start out by toasting some coconut. Coconut has a few stages when it browns, and we want it all the way toasted, without being burnt, obviously.
When nice and golden and fully toasted, it becomes super crisp, and that’s how we want it because we’re subbing in the crispy coconut for some of the cereal. So just mix the coconut right in with the Rice Krispies.
The next flavor component comes from fresh limes. Can you smell those? Get a little closer to the screen. Try harder.
The fresh lime zest goes right into the marshmallow and butter mix. Those little specks disperse all through the sticky gooey awesomeness. You can optionally add a little coconut extract in there, too. I like to add about 3/4-1 teaspoon. I don’t really measure it, but I love a little drizzle in there to add a coconutty flavor since most of the coconut here adds texture as opposed to flavor.
Pour the lime-mallow mix over the toasted coconut and krispies and immediately (and quickly) stir it all up and press the mixture into a pan. You don’t have to totally smash them down, I like to keep the top a little bumpy.
It makes the perfect little nooks and crannies for the toppings to sink into. Drizzle the top with melted almond bark and sprinkle with more toasted coconut.
The flavor combo here is amazing, with little bits of lime bursting in every bite.
And the crispy coconut adds both crunch and flavor while the creamy almond bark melts in your mouth.
Toasted Coconut-Lime Rice Krispie Treats
Recipe by ourbestbites.com
2 cups shredded, sweetened coconut, divided
8 cups rice Krispie cereal
4 ounces almond bark
6 tablespoons butter
1 15-16 ounce bag mini marshmallows
optional: 3/4-ish teaspoon coconut extract
2 tablespoons fresh lime zest (zest from about 2 limes)
Preheat oven to 400 degrees. Spread coconut out onto an ungreased baking sheet. Bake for 10-15 minutes, stirring every few minutes, until coconut is toasted, crisp, and golden brown. It turns brown quickly at the very end so keep an eye on it! While coconut is toasting, line a 9×13” pan with foil so the foil extends over the edges of the pan slightly. Press foil tightly into corners. Lightly spray lined pan with non-stick spray and set aside.
Reserve ½ cup of the toasted coconut and set aside. Place Rice Krispies and the remaining 1 ½ cups toasted coconut in an extra large mixing bowl.
Place almond bark in a small heat-proof bowl and heat in microwave in 30 second intervals until melted and smooth. Cover to keep warm.
In a large heavy pot, melt the butter over medium-high heat, stirring constantly. When melted, reduce heat to low and add marshmallows. Stir constantly until completely melted and smooth. Stir in lime zest. Pour mixture over rice krispies and immediately stir to evenly coat. Transfer mixture to prepared pan and gently press down evenly.
Warm up almond bark for a few seconds so it’s nice and smooth. Use a spoon (or alternately place in heavy duty ziplock bag with a small corner cut off) and drizzle over treats. Immediately sprinkle with reserved ½ cup toasted coconut (I try to sprinkle it directly on the almond bark so it sticks!) Let bars set and then cut into squares. Because these are extra thick, they can yield 24 good sized servings.
I tried this recipe to serve at a family gathering and got rave reviews. I used a box grater to zest my first lime and ended up with all the zest sticking to the grater. For zest from the second lime I used a microplane grater like the one shown in the picture, and it worked beautifully–a good reason to read the whole post instead of just printing the recipe. Since I was now short 1 tablespoon of fresh lime zest, I substituted 1/2 teaspoon of TrueLime seasoning for the missing zest, and it worked to give the Rice Krispie treats a lime flavor.
I read your recent recipe for Strawberry Rice Krispies treats, but can’t find the ingredients near me and was then really needing to make SOMETHING with Rice Krispies. So I made these with a healthy dose of skepticism, and all I can say is WOW! They are delicious!
Wow! All I can say is these are awesome!!
YUM!!! I can’t wait to try these. I make mine with coconut oil due to a dairy allergy in our home and I always love the coconut undertone. Adding the toasted coconut and lime zest – I have no doubt it will be amazing! Thank you. (using coconut oil exclusivly results in a slightly more oily treat than using butter. Use a bit less than you would butter)
This is pure inspiration. Toasted coconut is so, so good. And yes, I can smell those limes!
The best part about toasted coconut is that some coconut haters (I am one of them) don’t mind toasted coconut! I am going to try this- thanks.
Looks delicious! Can’t wait to try. I wasn’t sure if you checked comments on older posts…. so I thought I would just ask here… My husband and I love your zoodles and have been eating them constantly- thank you! My question is- do your kids eat them? And if so, how do you disguise them so that they will? We love them with the suggestions you have posted- but the kids wouldn’t! Thank you!!
Hi Sarah, With my kids- I find that mixing zoodles with regular pasta works like a charm. I usually do half an half and I make sure they’re all cut the same length. When they’re mixed in with something familar, and covered in a sauce I know they like, they don’t mind at all. Hope that helps!
Mmm these make me so ready for summer!
It’s so hard to go wrong with anything rice krispy treat inspired. LOVE this combo!
How would it work to sub some coconut oil for part of the butter?
A friend of mine just told me she uses coconut oil exclusively in her rice krispie treats and swears by it. I’m definitely a butter girl, because I think butter tastes about 900x better than coconut oil, haha, but you could certainly try that. I’ve heard people like it!
Doesn’t butter taste 900x better than just about anything else??
Yes, yes it does 🙂
These look delicious! My husband isn’t a fan of coconut, any suggestions on a substitute that will go with lime? If now, I can make them and eat them all myself. 😉
It would give it a slightly different flavor profile but you could mix in some finely chopped banana chips, macadamias, dried pineapple, dried mango, etc for that tropical feel. Maybe some toasted slivered almonds for texture? = )
Yep, the last time I made these, I actually mixed in dried mango to the mix and topped them with toasted mac nuts. And they were amazing!
I’d just leave out the coconut all together and toss on some roasted macadamia nuts on top for a little crunch 🙂
Those look DIVINE! And I swear I could smell the lime. 🙂
I’m trying so hard to diet and be good, and then you post this! It combines all my favorite things. Also, I have no self control when it comes to rice crispy treats and have been known to eat an entire pan. Can’t wait to make them! Maybe if I hide some from myself in the freezer….
Those sound perfect! Of course I may not be able to try them until a special occasion because I have no self-control and WILL eat the entire thing! Those are some of my favorite flavours.
When my dog hasn’t seen me in a while, he starts shaking his butt because he’s so excited to see me. I feel like my dog right now, that’s how excited I am. Toasted coconut is yummy and a hint of lime almost gives these Krispie Treats a Tex Mex feel. Gonna do this!
Haha, love that analogy!