Rice Krispie treats.  Need I say more?

This has become my go-to option when I need a quick and tasty treat to share with a group.  Rice Krispie treats are always a crowd pleaser.  It’s a little disheartening because they’re so easy to make and yet so delicious.  To amp them up a little I try to mix in some interesting ingredients.  Just so it looks like I put some effort into the situation.  This time I went with coconut, almonds, and white chocolate chips.  A winning combination.

Coconut Almond White Chocolate Chip Rice Krispie Treats

Yields approximately 18 muffin cup portions

Ingredients

• 1/2 stick of butter (4 Tbs)
• slash of vanilla extract
• 1 16 oz bag of mini marshmallows (slightly bigger then the standard 10 oz bag)
• 6 cups Rice Krispies (or generic equivalent)
• 1 packed cup of coconut flakes
• 1 cup slivered almonds
• 10- 12 oz white chocolate chips
• rainbow sprinkles (optional, but highly recommended)

Method

1. Melt butter in pot over medium heat.  When butter is melted, add 3/4 of the marshmallows.  Add vanilla extract (be careful because it has alcohol in it so there is potential for flames).
2. Combine 3 cups of Rice Krispies, coconut, almonds, and the rest of the marshmallows in large bowl.
3. When the marshmallows are completely melted, turn off the heat and add the other 3 cups of Rice Krispies to the pot.  Mix to combine the pour mixture into the bowl with the other add ins.
4. When ingredients are well combined, add white chocolate chips and sprinkles.  Mix to combine.  (if you add the sprinkles and chocolate too early it will melt more than you want)
5. Transfer mixture into muffin cups or desired pan.  Allow to cool or chill in fridge.  Enjoy!