For the Rice Krispies:
6 1/2 cups rice cereal
10oz bag of mini marshmallows
4-5 Tbs butter or margarine
For the Chocolate Coating and Drizzle:
2 cups chocolate chips. (You can use milk, semi-sweet or dark chocolate here.)
2-3 Tbs milk
extra 1 Tbs milk for Drizzle
For the Samoa Topping:
1 cup marshmallows
2 Tbs butter
3/4 of a (14oz) bag of Kraft chewy caramel candy ( about 30 candies)
2-3 cups coconut
1/2 cup finely chopped pecans
For Rice Krispies Layer:
On medium low heat, melt butter and marshmallows. Once fully melted add the rice krispies cereal and mix well. Pour mixture into a buttered baking dish and press down.
Tip: I used wax paper over the mixture so I could press down the with my hands. In a large pan on medium heat
For Samoa Layer:
On medium low heat, melt butter, caramels and marshmallows. Once melted add salt and pecans and coconut. Layer Samoa mixture over Rice Krispies. Allow to set for 1-2 hours. Once set cut into squares.
In a double boiler (heat proof bowl over pan with water) melt chocolate and milk.
Once fully melted and smooth dip the bottom of rice krispies squares into chocolate. Place upside down on wax or parchment paper.
Place in fridge to set chocolate quickly or allow to sit until chocolate sets. Once chocolate is set add another Tbs of milk to remaining melted chocolate to thin it out for drizzle. Drizzle chocolate over cut squares. I used a spoon to do this. Allow drizzle to set. Serve immediately. Enjoy.
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