Description
A sweet and crunchy snack combining the flavors of classic Girl Scout Samoas cookies with a tasty cereal treat.
Ingredients
Scale
- 4 cups Rice Chex cereal
- 2 cups Golden Grahams cereal
- 1 1/2 cups sweetened shredded coconut, divided
- 1 1/4 cups semi-sweet chocolate chips
- 3/4 cup caramel bits or chopped soft caramels
- 2 tablespoons coconut oil or unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups powdered sugar
- 1/4 cup mini chocolate chips (optional, for topping)
Instructions
- Toast the coconut in a dry skillet over medium heat until golden brown and fragrant, about 5 minutes.
- Mix the Rice Chex and Golden Grahams cereals in a large mixing bowl, sprinkling in half of the toasted coconut.
- Melt the semi-sweet chocolate chips, caramel bits, and coconut oil in a microwave-safe bowl in 20-30 second intervals until smooth.
- Combine the melted chocolate-caramel mixture with vanilla extract and sea salt, stirring well.
- Coat the cereal with the warm chocolate-caramel mixture, using a spatula to fold gently.
- Add powdered sugar by transferring the mixture to a zip-top bag, sealing it, and shaking until coated.
- Spread the mixture on a lined baking sheet, topping with remaining toasted coconut and mini chocolate chips, if desired.
- Cool completely at room temperature before breaking into clusters for serving or storing.
Notes
Be careful not to burn the coconut while toasting. Use a large bag for powdered sugar coating to avoid spills.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg