Coconut Rice Krispies TrufflesJump to Recipe
I’m a grown ass man who loves Rice Krispies Treats. There. I said it. I seriously do though. Maybe it’s that they remind me of my childhood or maybe it’s because they rule. I will eat all of them though, that is for sure.
In my efforts to bring these old school kid treats into the grown up world, I made these Coconut Rice Krispies Truffles! Don’t they just look classy?!
You could bring these to a cocktail party right? Okay… maybe not a black tie cocktail party, but definitely a craft beer and mid-range gin cocktail party. You know the one.
So, let’s throw off all pretense here and just make these already.
These easy and delicious truffles have a light rice krispy base and are coated with chocolate and fun toppings. Easy to make and so fun!
- Melt coconut oil and marshmallows in a large pot over medium-low heat. Stir regularly until marshmallows are completely melted and a single consistency. Stir in rice krispies cereal. Stir well to combine.
- Transfer treats to a medium baking dish. Allow to cool in the fridge for at least 20-30 minutes.
- When treats are cold, remove and use a spoon to make medium balls out of the treats. Use your hands to really compact the rice krispies so they are fairly dense. Place formed truffles on a baking sheet lined with wax or parchment paper. Repeat until all your treats are used. You should get about 30.
- Melt chocolate over a double boiler until it’s just melted. If you want to get fancy you can temper the chocolate so it holds it’s shape at room temperature. I recommend following The Kitchn walkthrough on tempering chocolate as I’m far from an expert.
- Dip the truffles in the chocolate, coating half of each truffle. Right after it comes out, sprinkle each truffle liberally with either coarse sugar, sesame seeds, or coconut. Store in the fridge if you want them chilled, but they are also good at room temperature!
Rice Krispies Truffles
This starts like any good rice krispies treat, except instead of butter I used coconut oil as a base to give them a little flavor boost. Plus marshmallows and BOOM.
Then add in the cereal, like ya do. Obviously you could use many different cereals but I like the classic the best.
Then spread this all out in a medium baking dish and let it set up. A few minutes in the fridge will do the trick.
Now time to shape! Use your hands to roll out balls of the treats. Compact them pretty well so they are on the dense side. You should get about 30 of these out of the batch.
Line a baking sheet with parchment paper and line them up!
I tried my hand at tempering some chocolate for these. It did okay. It wasn’t perfect. In fact, I’m not even going to try to walk through it because it’s not my strong suit. I recommend checking out this tutorial on The Kitchn which does a good job of explaining various ways to temper chocolate.
Ultimately, though… melt some chocolate!
Then dip in the truffles. I tried a few that were completely coated in chocolate, but I thought they ended up being a bit too heavy so I think the half-dip is the best option.
As soon as they come out of the chocolate, decorate them before it sets completely! I chose three different toppings: sesame seeds, coconut, and coarse sugar. I also think flaked sea salt would be really nice. There are SO many toppings you could use.
I think they turned out pretty great and are a nice upgrade from the standard rice krispies treat.
Raise your hand if you’re making this rice krispies truffles ASAP?!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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