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.
Makes16
Prep5 minutes
Cook5 minutes to 10 minutes
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.
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
Makes16
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
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.
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.
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.