Samoas Rice Krispies Treats
Samoas Rice Krispies Treats combine the beloved flavors of Samoas cookies and classic Rice Krispies treats. They are sure to please any crowd or that special someone in your life.
It’s that time of year again. When your coworkers ask if you want to buy cookies from their kids and you start to see young Girl Scouts outside the grocery store selling boxes of those classic cookies. Everyone has their favorites, and I have yet to meet someone who doesn’t enjoy some variety of Girl Scout cookie.
In our house, we’re big fans of Thin Mints (my favorite) and Samoas (Hubby’s favorite). When I was a Girl Scout, we called them Caramel Delites. Hubby calls them Samoas. (Btw, both names are correct, depending on which bakery your Girl Scouts troop gets their cookies from). Whatever you call them, there are a LOT of people out there who love them (they’re 2nd in sales behind Thin Mints).
Hubby loves Rice Krispies treats so when I saw this recipe, it was a no brainer that I’d be making it. Any time I can combine two of his favorite treats into one, I jump on it. The first time I made these was last summer. However, the chocolate glaze in the original recipe came out really grainy and thick. I brushed it off and figured I had burnt the chocolate since I didn’t use a double boiler.
Last week, I decided these would be the perfect treat to take to a Superbowl party. I had the same experience with the chocolate glaze again. Deciding it was unlikely that I had messed up a simple chocolate glaze twice, I moved on and decided to just use chocolate almond bark. It’s obviously a lower quality chocolate than the homemade glaze promised to offer, but it melts like a charm and sets up very quickly.
After the first taste, I knew this was the best decision I could have made. The somewhat artificial taste of the chocolate almond bark was reminiscent of the taste of those Girl Scout cookies that we all know and love.
It’s truly amazing how perfectly this recipe combines the beloved flavors of chewy Rice Krispies treats and Samoas cookies. It’s no surprise these were a huge hit at the Superbowl party. What was a surprise was that later that night, Hubby proclaimed them the best thing I had EVER made. Ever. I was shocked. I even reminded him of some of his previous favorites, and he still stands behind this proclamation.
Thanks to his proclamation, I decided to make them again last weekend when we celebrated his birthday with friends. At this celebration, our friend Justin said he could eat a whole pan of them if I let him.
So if you’re looking for a simple treat to make for someone special in your life, or someone who really likes Samoas/Caramel Delites, you have to try this recipe. It will not disappoint.
Two Years Ago: Amazingly Blueberry-ey Blueberry Muffins and Cardamom Candied Bacon
Three Years Ago: Triple Layer Oreo Cake
Four Years Ago: Mixed Berry and Cream Cheese Filled King Cake
Five Years Ago: Crockpot Red Curry Chicken with Butternut Squash
Samoas Rice Krispies Treats
Samoas Rice Krispies Treats combine the beloved flavors of Samoas cookies and classic Rice Krispies treats. They are sure to please any crowd or that special someone in your life. This recipe can be cut in half using an 8x8 pan.
Ingredients:
For the Rice Krispies
6 1/2 cups rice cereal
11oz mini marshmallows (~7 cups)
4-5 Tbs butter or margarine
For the Chocolate Coating and Drizzle
1 package chocolate almond bark (or similar dipping chocolate)
For the Caramel Topping
1 cup marshmallows
2 Tbs butter
11 oz bag of Kraft chewy caramel candy (about 30 candies)
pinch salt
2-3 cups coconut
1/2 cup finely chopped pecans
Directions:
For Rice Krispies Layer
On medium low heat, melt butter and marshmallows. Once fully melted add the rice krispies cereal and mix well. Pour mixture into a buttered 9x13 baking dish and press down.
For Caramel Layer
On medium low heat, melt butter, caramels and marshmallows. Once melted add salt and pecans and coconut. Layer Samoa mixture over Rice Krispies. Allow to set for 1-2 hours. Once set cut into squares.
Finishing touches
Melt chocolate in microwave, stirring every 30 seconds, until smooth.
Dip the bottom of each square in to the melted chocolate and turn upside down on to a cookie sheet until the chocolate sets. Once the chocolate has set up, turn the squares over.
Place a small amount of melted chocolate in a piping bag (or ziplock) and snip off the tip. Drizzle chocolate on the tops of the squares.
Recipe inspired by Curry and Comfort
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
Brown butter makes everything better!
I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
I love trying new ccc recipes also. Â You don’t mention what the texture of the cookie is. Â I like crispy edges and chewy centers, very hard to find.
Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
These look awesome, I am still searching for the perfect recipe!
The cookies sound amazing!  I love the addition of cream cheese!  CC is my favorite cookie and I am terrified to make them because I have no self control.  I love the dough and I love the cookie!! Â
These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
beantownbaker — January 5th, 2013 @ 4:31 pm
They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
These look amazing! I am definitely going to make them!