Coconut & Mango Rice Crispy Treats
Ingredients:
- 1/4 cup Malibu Rum
- Rice Crispy Ingredients
- ¼ cup Malibu
- 2 sticks + 2 Tbsp Unsalted butter
- 12 oz Mini marshmallows
- 1 Tbsp Vanilla extract
- ¼ tsp Salt
- 12 oz Rice crispy cereal
- 1 cup Sweetened flaked coconut
- Mango Glaze Ingredients
- 1 cup Mango puree
- 1 Tbsp Gelatin
- 2 Tbsp Unsalted butter
- ½ cup White chocolate, melted
- ½ tsp Salt
- 1 cup Powdered sugar
- 1 tsp Lime juice
Directions:
Rice Crispy Directions
Grease a 9x13 pan with the 2 Tbsp of butter.
In a large pot over medium heat, melt the 2 sticks of butter. Once melted, add the
marshmallows, malibu, vanilla and salt and stir until melted. Turn off the heat and fold in
the rice crispy cereal and coconut, quickly stirring to coat. Once evenly coated, transfer to
the greased pan and press into an even layer. Allow to cool.
Mango Glaze Directions
In a small mixing bowl, add ⅓ of the mango puree and sprinkle the gelatin over the top. Stir and
allow the gelatin to bloom for at least one minute.
Using a microwave safe dish, melt the white chocolate in the microwave using 20 second
intervals, stirring between.
In a medium heavy bottom pan, add the remaining mango puree and butter and bring to a
simmer. Once simmering, pour over the melted chocolate and gently mix together with a
spatula until combined. Add the salt, powdered sugar, lime juice and gelatin mixture and
whisk until combined.
Pour over the cut bars and top with a sprinkle of sweetened flaked coconut. Place in the
refrigerator for 30 minutes before serving.
