Toasted Coconut Chocolate Rice Crunch
Chewy chocolate cereal bars get a toasted coconut topping and flaky salt for a road-trip worthy treat.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 16 · Difficulty: Easy · Rating: 4.7/5 (248 reviews)
INSPIRED BY
A chocolate cereal bar remix with toasted coconut, a chocolate drizzle, and flaky salt for extra texture and contrast.
Story
Theo likes a dessert with a little crunch and a little swagger, and these bars bring both. Toasted coconut makes the chocolate taste deeper, while flaky salt keeps the marshmallow sweetness in check. Wrap them for the road, or cut them into thick squares and call it diner counter dessert.
By Theo
Ingredients
- 4 cups crisp rice cereal
- 1 cup sweetened shredded coconut
- 5 tablespoons unsalted butter
- 1 package (10 ounces) mini marshmallows
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1/2 cup semisweet chocolate chips
- 1 teaspoon coconut oil
- 1/4 teaspoon flaky sea salt
Instructions
- Spread the coconut in a dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until lightly golden. Transfer to a plate.
- Melt the butter in a large pot over low heat. Add the marshmallows and stir until almost smooth.
- Whisk the cocoa, vanilla, and fine salt into the melted marshmallow mixture until evenly chocolatey.
- Remove the pot from the heat and fold in the crisp rice cereal and half of the toasted coconut until coated.
- Press the mixture firmly into a buttered 8-inch square pan. Melt the chocolate chips with the coconut oil and drizzle over the top.
- Scatter with the remaining toasted coconut and flaky salt. Cool for 20 minutes, then cut into bars.
Chef Tips
- Toast the coconut in a dry pan and watch closely because it can go from golden to burnt fast.
- Press the cereal mixture with lightly buttered parchment so it packs without sticking.
- For extra chew, use mini marshmallows and do not overcook them.
- Store bars in an airtight container for up to 4 days.
Cook's Notes
- **Pressing trick:** Use buttered parchment to pack the bars without crushing the cereal.
- **Coconut:** Toast it in a dry skillet for the best flavor.
- **Cutting:** Chill the pan for 10 minutes if you want extra clean edges.