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–+ servings
Kate Ramos

Toasted Coconut Rum Raisin Rice Krispie Treats {Dairy-Free, Gluten-Free}

I've also made these with.....ahem....Hennessy, and they were goooooooood.
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Servings: 12 bars
Ingredients Method

Ingredients
  

  • 1/2 cup raisins
  • 2 tablespoons dark rum
  • 1 1/2 cups sweetened shredded coconut
  • 6 cups Rice Krispies cereal
  • 1/4 cup coconut oil
  • 1 10.5 ounce bag mini marshmallows

Method
 

  1. Combine raisins and rum and let steep for 30 minutes.
  2. Meanwhile, heat your oven to 375°F and spread the coconut into a single layer in a heat-proof frying pan. Toast coconut, checking and stirring frequently, until toasted and golden, about 5 minutes. Transfer to a large bowl and add cereal.
  3. Grease a 9 x 13-inch pan.
  4. Melt coconut oil in a large saucepan over medium heat. Add marshmallows, raisins, and rum and stir until marshmallows have melted completely. Pour marshmallow mixture over cereal and coconut and mix until thoroughly coated.
  5. Transfer mixture to the greased dish and press down with a rubber spatula. Let cool, then slice and serve.

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