Piña Colada Rice Krispies Treats

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.
updated Oct 14, 2022
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Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

All that's missing from these coconut and pineapple studded and rum-spiked Rice Krispies treats is a paper umbrella.

Makes16

Prep5 minutes

Cook5 minutes to 10 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

If your favorite way of channeling summer vacation is with a frosty piña colada, these tropical treats are for you. The classic back-of-the-box treat gets a resort remix with shredded coconut, sweet dried pineapple, and a splash of dark rum. Make a batch whether you’re waking up to the sounds of crashing waves or just dreaming of that beachy breeze.

To keep this dessert from giving you a toothache, you’ll want to opt for unsweetened coconut and let the marshmallow deliver on the gooey sweetness. It’s not a piña colada without pineapple, and chopped dried pineapple is the perfect way to work in the fruity flavor. Get the full piña colada effect with dark rum, or make a virgin version by opting out of the alcohol altogether.

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot
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Piña Colada Rice Krispies Treats

All that's missing from these coconut and pineapple studded and rum-spiked Rice Krispies treats is a paper umbrella.

Prep time 5 minutes

Cook time 5 minutes to 10 minutes

Makes 16

Nutritional Info

Ingredients

  • 3/4 cup

    dried pineapple

  • 6 tablespoons

    unsalted butter

  • 1 (10-ounce) package

    mini marshmallows (about 4 cups)

  • 2 tablespoons

    dark rum

  • 1/2 teaspoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

  • 5 cups

    rice crisp cereal, such as Rice Krispies

  • 1 cup

    unsweetened coconut

Instructions

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  1. Line an 8x8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Chop 3/4 cup dried pineapple into bite-sized pieces.

  2. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 2 tablespoons dark rum, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

  3. Gently fold in 5 cups rice crisp cereal, 1 cup shredded unsweetened coconut, and the pinepple until completely coated with the marshmallow mixture. Transfer the mixture to the prepared pan and press into an even layer. Let cool for 1 hour before cutting into 16 squares.

Recipe Notes

Storage: Leftovers can be wrapped tightly in plastic wrap and stored at room temperature up to 5 days.

Filed in:
children
Dessert
Gluten-Free
Make Ahead
pantry
Dinner for a Crowd