Try this Coconut Almond Rice Krispie Treat recipe.
- Carbohydrate 441.147518750005 g
- Cholesterol 45.7546875196215 mg
- Fat 31.0715218824023 g
- Fiber 4.10899996995926 g
- Protein 19.1893906250776 g
- Saturated Fat 12.278167504688 g
- Serving Size 1 1 recipe (578g)
- Sodium 1243.10500005257 mg
- Sugar 437.038518780046 g
- Trans Fat 2.09615937551819 g
- Calories 2043 calories
Step-by-step
- 1 1/2 tablespoons butter
- 2 cups mini marshmallows
- 3 cups rice krispies
- 1 cup toasted coconut divided 1/4 cup for topping
- 1/4 cup sliced almonds plus 2 tablespoons for topping
- 1/4 cup salted caramel
Replacing butter with virgin coconut oil changes the fat crystal network, yielding a firmer final structure once cooled below 24 degrees Celsius. Traditional marshmallow confections rely on aerated sugar matrices held together by gelatin bonds. When marshmallows melt above 50 degrees Celsius, those protein structures collapse completely. Excess heat drives off residual moisture, which causes the sugar syrup to transition from a pliable soft-ball stage into a hard, brittle glass upon cooling.
Crispy puffed rice grain relies on cellular pockets of trapped air to maintain its crunch. Introducing high-moisture mix-ins prematurely softens the exterior starch walls within 10 minutes of contact. Toasting the coconut flakes reduces their internal water activity to under 0.60, preserving the cellular integrity of the cereal. Sliced almonds provide structural friction that breaks up uniform chewiness.
Pressing the warm mixture into an 8-by-8-inch baking pan requires minimal downward force. Compressing the mass too aggressively crushes the puffed cereal cells, resulting in dense blocks rather than airy squares. Letting the pan rest at room temperature for 25 minutes allows the sugar network to stabilize before slicing with an oiled chef knife.
