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5 from 1 vote
Tropical Rice Krispy Treats with Toasted Coconut and Pineapple
Tropical Rice Krispie Treats with Toasted Coconut, Pineapple and White Chocolate
Prep Time
20 mins
Total Time
20 mins
Author: Mary Ann Dwyer
  • 1 cup unsweetened flaked coconut I use Bob's Red Mill
  • 6 Tbsp. unsalted butter plus more for greasing the pan
  • 1 10 oz. bag marshmallows
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla
  • 1/4 tsp. kosher salt
  • 6 cups Rice Krispie cereal
  • 1 cup white chocolate chips chopped
  • 1 1.75 oz. bag Simply Balanced Freeze Dried Pineapple finely ground
  • White Chocolate Drizzle:
  • 1 cup white chocolate chips melted with 1 Tbsp. Crisco shortening
  1. Preheat oven to 325 degrees.
  2. Butter a 9x13 pan and set aside.
  3. Spread flaked coconut onto a baking sheet and bake for 5-6 minutes until golden brown, tossing midway. Watch carefully so coconut does not burn. Remove from oven and set aside.
  4. Melt butter in a large saucepan over low heat. Add marshmallows and stir until melted. Cook for 2 minutes then remove from heat.
  5. Add the sugar, vanilla and salt. Mix until well combined. Gently fold in coconut, cereal, chopped white chocolate and finely ground pineapple and stir until well coated.
  6. Press mixture evenly into prepared pan. Let cool, then cut into squares.
  7. White Chocolate Drizzle: Melt chocolate and shortening in microwave safe bowl at 50 percent power in 20 second intervals until melted and smooth. Drizzle over cooled treats.