White Chocolate Coconut Rice Krispie Treats

Ingredients

• 3 Tbsp butter
• 1 bag marshmallows – about 40 large marshmallows or 4 cups miniature
• 1/2 tsp coconut extract
• 5 1/2 cups Rice Krispies Cereal
• 1/2 cup chopped macadamia nuts, optional
• 3/4 cup white chocolate chips
• 2/3 cup shredded sweetened coconut, toasted, I crumbled mine up a little after toasting

Directions

1. Lightly grease an 11x7 baking dish, then set it aside. In a large non-stick saucepan, melt the butter over medium heat. Stir in the marshmallows and keep cooking, mixing the whole time, until they are fully melted. Take the pan off the heat and whisk in the coconut extract.
2. Add the Rice Krispies cereal and the optional macadamia nuts, then fold everything together until the cereal is evenly coated. Transfer the mixture to the prepared baking dish. With a buttered spatula, coax it into an even layer, pressing gently rather than packing it down.
3. Place the white chocolate chips in a microwave-safe bowl and heat them at 50% power in 30 second bursts, stirring between each one, until the chocolate is melted and smooth. Spread the melted white chocolate evenly across the Rice Krispie Treats.
4. Scatter the toasted coconut over the top, then lightly press it into the melted white chocolate. Cover the dish with plastic wrap and leave it at room temperature until the chocolate has set and firmed before cutting into squares. If you want to move things along, refrigerate the pan for about 10 minutes to set the chocolate, or cut and serve right away while the marshmallow and white chocolate are still soft and melty.