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Samoa Puffed Rice Squares

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Serves 16

The ultimate treat for a sweet tooth.


1 bag sweetened shredded coconut, 14 oz.
1 can dulce de leche
2 tablespoons milk
5 cups mini marshmallows
3 tablespoons butter
6 cups puffed rice cereal
6 oz semisweet chocolate, melted


  1. Grease a large baking pan with baking spray.
  2. Pour the shredded coconut into a large pan. Bring to medium-high heat and cook and stir the coconut until most of the shredded coconut is golden brown. Then transfer all but 3 tablespoons of the toasted coconut to a mixing bowl.
  3. Stir together the dulce de leche and milk in a small pan. Warm over medium heat on the stove top until the mixture begins to thin out.
  4. Pour the dulce de leche mixture over the toasted coconut and stir to incorporate. Set aside.
  5. Add the marshmallows and butter to a large microwavable bowl. Warm in the microwave for about 2 minutes, until marshmallows are thoroughly melted. Stir together until mixed.
  6. Pour the puffed rice cereal into a large mixing bowl. Drizzle the marshmallow mixture over the cereal and stir together.
  7. Spoon half of the cereal mixture into the baking pan, pat down. Spread the coconut mixture over the cereal. Then top the coconut with the remaining cereal mixture, pat down.
  8. Drizzle the melted chocolate over top. Sprinkle the reserved toasted coconut on top of the chocolate.
  9. Let sit for 20 minutes and then cut into 16 squares. Enjoy!
Course: Dessert
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