Enjoy your favorite childhood treat with a coconut-y twist that adds extra ooey gooey goodness!
Coconut Oil Rice Crispy Squares Recipe:
- 6 TBSP coconut oil
- 6 TBSP butter
- 6 cups marshmallows
- 10 cups rice crispies
Melt the oil and butter together in a large microwave safe bowl. Add the marshmallows to the bowl and cook for 30 second intervals until they are all puffy and soft (it took three 30 second intervals in my microwave). Pour the rice crispies into the marshmallow mixture and stir until completely combined then spread into a 9x13 inch cake pan lined with parchment paper. Use the back of an oiled spoon to press the cake into the pan.