Caramel Coconut Potato Chip Marshmallow Treats
Jennifer Young
Sweet and salty squares made like rice krispies treats, but with potato chips instead of the cereal and studded with toasted coconut and chunks NESTLÉ® CRUNCH® Girl Scouts® Candy Bars.
Prep Time 20 mins
Total Time 20 mins
- 3 Tbsp butter
- 1 10- oz bag marshmallows {either 40 large or 4 cups miniature}
- 1 1/2 cups sweetened flaked coconut
- 6 cups crushed wavy/ridged potato chips {approximately one 10-oz bag}
- 8 mini {or 4 full-size} Caramel & Coconut NESTLÉ® CRUNCH® Girl Scouts® Candy Bars chopped
- cooking spray
1. Spray a 9x13 inch pan with cooking spray. Place crushed potato chips in large bowl.
2. Place coconut in a large skillet over medium heat. Cook, stirring frequently, until flakes are mostly golden brown. NOTE: Coconut can burn very easily, so keep an eye on it! Add coconut to crushed potato chips and stir to combine.
3. Melt butter in saucepan over low heat. Add marshmallows and stir until melted. Remove from heat.
4. Add potato chip/coconut mixture and stir until completely coated. Stir in candy bar pieces.
5. Press mixture into prepared pan and allow to cool. Once cooled, cut treats into squares and serve.
Coconut can also be toasted in the oven: Preheat oven to 350 degrees F. Spread coconut in an even layer on a parchment-lined baking sheet. Bake, stirring every couple of minutes, for around 10 minutes, or until coconut begins to turn golden brown.
Adapted from Lauren's Latest