Crispy Bars with Samoas

Samoa rice crispies

Crispy Bars with Samoas

The Samoa cookies are absolutely divine in these bars. I wasn’t certainly how I’d feel about them, so I initially only put them in half the batch, and I left the other half plain. Next time, I’ll go all out and just cover the crispy bars with Samoas!

8 tablespoons (one stick) unsalted butter
1 10-ounce bag marshmallows
1/4 teaspoon coarse sea salt
6 cups crispy rice cereal
Optional: 10 Samoa Cookies (Girl Scout Cookies)

Generously butter an 8-inch square pan with two-inch sides.

Roughly chop 10 Samoa cookies (if using). Place crispy rice cereal into a large bowl.

In a large saucepan, melt the butter over medium-low heat. Cook, stirring regularly, until the butter begins to turn golden brown and has a nutty smell.

As soon as the butter takes on a nutty smell, remove the butter from the heat and add the marshmallows, stirring constantly. The residual heat from the butter may be enough to melt the marshmallows. If it’s not, place the pan back on the burner over low heat and cook, stirring constantly, until the marshmallows are melted.

Pour the marshmallow mixture into the bowl of crispy rice cereal, and add the 1/4 teaspoon of coarse sea salt. Stir the mixture until fully combined.

Then, pour half the mixture into the prepared pan. Pat the marshmallow mixture down until a smooth layer is formed. Top with 1/2 of the chopped Samoa cookies (if using). Repeat, topping with the remaining rice crispy mixture and the remaining Samoa cookies.

Allow the crispy bars to cool completely. Remove them from the pan, slice them into bars, and then serve.

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