Piña Colada Rice Krispies Treats

updated Oct 14, 2022
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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.

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

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

  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.