Recipe by ourbestbites.com
Ingredients
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)
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)
Instructions
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.
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.
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