Add a tasty tropical twist to the classic crisped rice treat.



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INGREDIENTS

3/4 cup unsweetened coconut flakes
6 Tbsp unsalted butter, plus more for greasing the pan
10 oz. bag marshmallows
1 tsp LorAnn Oils Vanilla Extract
½ tsp LorAnn Oils Pineapple Super-Strength Flavor
1/8 tsp salt
6 cups puffed rice cereal, such as Rice Krispies®
1 cup white chocolate chips
White Chocolate Drizzle:
1 cup white chocolate chips, melted
1–2 tsp vegetable oil or shortening to thin chocolate, if necessary

DIRECTIONS

1. Preheat oven to 325°F.
2. Butter a 9x13-inch pan and set aside (for taller treats, use a 9x9-inch or 8x8-inch pan).
3. Spread coconut flakes onto a baking sheet, breaking up larger pieces. Bake for 4–6 minutes or until golden brown, stirring after 2 minutes. Watch carefully so coconut does not burn. Remove from oven and set aside.
4. Melt butter in a large saucepan or Dutch oven over low heat. Add marshmallows and stir until completely melted. Cook, stirring constantly, for 1 minute more then remove from heat.
5. Add LorAnn Oils Vanilla Extract, LorAnn Oils Pineapple Flavor, salt, reserved toasted coconut, and white chocolate chips. Stir until well combined. Gently stir in cereal until well coated.
6. Using a buttered spatula, press mixture evenly into prepared pan. Let cool completely, then cut into squares.
7. To make white chocolate drizzle, melt white chocolate in a microwave-safe bowl in microwave at 50 percent power for 20-second intervals, stirring after each. Continue until melted and smooth. Thin with oil or shortening, if necessary. Drizzle melted chocolate over cooled treats.