Easy Coconut Caramel Rice Krispies with Dark Chocolate

Who doesn’t love a good no-bake treat?? It’s beauty lies in its simplicity. A good bake-free dessert is generally quick, easy and delicious. And these Easy Coconut Caramel Rice Krispie with Dark chocolate, are the perfect example of that sentiment. For these delicious treat, I’m taking inspiration from that childhood classic dessert. Scotcheroos but giving it a major upgrade and a sophisticated healthier twist.

They’re also super easy to make and can be ready in less than 30 minutes! They can be stored for up to a week if you are lucky to have any left. With a chewy, soft, and crispy texture all in one, this snack is one you can make all year round. This recipe keeps all the delicious flavours of the original treat, while highlighting more savoury flavours. Melting the tahini right along with the golden syrup and coconut salted caramel sauce adds a wonderful depth of nutty flavours. It’s a balance that both kids and adults will love!

Despite being nut-free, they have a really lovely nutty flavour from the addition of tahini. The additional dark chocolate spread over top of the treats really takes these cuties to the next level.

What are Scotcheroos??

Scotcheroos are a no-bake cereal bar similar to rice krispie treats. The marshmallows and butter is replaced with sugar and peanut butter, then topping it with melted chocolate and butterscotch chips. Scotcheroos are also fantastically chewy, and after that plate has been sitting out on the picnic table for an hour or two, they’re even better.

5 Main Ingredients for Making these Rice Krispies Bars:

Rice Krispies: These rice crispy treats are made healthier by using a brown rice crispy cereal that contains just a few simple ingredients. The classic Kellogg’s version, contains malt flavour and a variety of other additives and works perfectly with these bars but I prefer to buy products that contain as minimal ingredients as possible.

Tahini : It has a slightly earthier taste and silkier texture compared to nut butters. Tahini is extremely versatile and adds tremendous flavour to almost ANY dish. Aside from that, it has a lot of nutritious benefits. It contains essential vitamins and minerals like phosphorus, magnesium, iron, zinc and the B vitamin family. Tahini, like peanut butter, pairs beautifully with the chewy texture and sweet, caramel-y flavour of a Rice Krispie treat.

Golden Syrup: A thick, light syrup made from partly refined sugar and molasses.Original recipe contains corn syrup but we are using golden syrup which makes the bars irresistibly sweet and sticky.

Coconut Salted Caramel Sauce: Made from coconut milk, this light brown coloured thick sauce gives the bars its caramel properties.

Dark Chocolate: I love to use dark chocolate as it gives a wonderful balance to the sweet caramel and golden syrup. Dark chocolate is melted with a tbsp of coconut caramel sauce and salt (to cut the sweetness), then spread on top of the treats.

Serve them cold or at room temperature for a late night snack or package them up for a sweet gift. These delicious bars always hit the good spot – a dose of sweet, crunchy, chewy, and just a touch of salty. Yep, these coconut caramel Rice Crispy Treats might just be the most perfect no-bake treat for you.

Helpful Tips and Tricks to Make Easy Coconut Caramel Rice Krispies Treats:

• I tested this recipe with two different types of comparable crispy rice cereals. One with organic Brown Rice Crisps and another by Kellogg’s rice krispies. Both resulted in delicious rice crispy bars, but I preferred the brown rice version as its made with whole grain brown rice, contained only three/four total ingredients, and had less sugar than the conventional version.
• Once you pour the mixture on the rice krispies , make sure you mix it immediately as the mixture cools and stiffens quickly.
• For treats that are crispy, make sure to use crisped rice and not puffed rice. 
• Make sure to use parchment paper in your pan so you can easily lift out the squares when they’re done. 
• When you pour the chocolate layer on top, pick up the pan and simply tilt it gently in every direction to get an even layer of chocolate on top of the bars. 
• Store these bars in the fridge in an air-tight container.
• Baking tray which I used to make These Treats: Click on the image to view the product.

These bars are incredibly easy to make and whip up quick! If you are in a hurry to get these bars into hungry hands, just skip the chocolate layer and these can be done in under 15 minutes! And even though I believe adding chocolate is always a good idea, these rice crispy bars are equally as delicious even without the chocolate.

Some more Recipes With Tahini:

1. Deconstructed Sushi Bowl with Tangy Tahini-Miso Sauce
2. Roasted Carrots with Green Tahini Sauce
3. Layered Hummus Dip
4. Rose Harissa Hummus with Sourdough Bread

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Easy Coconut Caramel Rice Krispies Treat with Dark Chocolate

Serves: 20-24 Bars Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 200 grams tahini
• 275 grams golden syrup
• 1/3 cup coconut salted caramel sauce
• 1/4 tsp fine salt
• 1 tsp vanilla extract
• 200 grams brown rice krispies
• 250 grams dark chocolate, roughly chopped
• 1 tbsp coconut salted caramel sauce 

method

1. Lightly grease a 9 X13in (23 X 33cm) baking tin and line with a parchment paper that fully covers the base and side and overhangs a bit.
2. Place the tahini, golden syrup, salted caramel and salt in a saucepan over a low heat and warm until everything is fully combined and liquid.
3. Place the brown rice krispies in a large mixing bowl, pour in the tahini mixture and stir straight away with a plastic spatula or wooden spoon. (make sure you have the spoon ready as the mixture stiffens quickly).
4. Transfer mixture to the prepared tin. Using a rubber spatula, gently spread mixture to fit the pan.  Press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.Place the tin in the refrigerator for 30 minutes or until set.
5. Combine chopped chocolate, coconut caramel, and 1/4 tsp salt in a small saucepan over medium-low heat. Stir constantly until it’s melted together. Mixture will be thick. Spread evenly over bars. A small offset spatula is helpful for this. Refrigerate until set.
6. Use the parchment paper to lift it out of the tin, and cut into small pieces while still cold. Enjoy them while still cold or at room temperature.
7. Cover and store leftover squares at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!