Coconut-Almond Crispy Rice Bars

Sweet. Nutty. Salty. These crispy bars hit the dessert trifecta.
Publish date:
Coconut-Almond Crispy Rice Bars

Recipe by Grant Melton


  • Cooking spray
  • 6 tbsp. butter
  • 1/4 tsp. almond extract
  • 1 bag (10.5 oz.) plus 2 cups miniature marshmallows
  • 4 1/2 cups crispy rice cereal
  • 2 cups toasted sweetened shredded coconut, divided
  • 1 cup toasted sliced almonds, divided


Mix It Up: Line a 9-by-13-inch pan with foil and spray with cooking spray. In a large pot, melt the butter over high heat. Stir almond extract into the melted butter. Add the bag of marshmallows and 1/2 tsp. salt and, using a silicone spatula, stir until smooth. Remove from heat. Add the cereal, 1 3/4 cups toasted shredded coconut and 3/4 cup toasted sliced almonds and mix until evenly coated. Mix in the remaining 2 cups marshmallows, stirring just until incorporated but not melted. 

Top It Off: Transfer the cereal to the prepared pan. Spray a clean spatula with cooking spray; pat the cereal into an even layer. Top the warm treats with 1/4 cup toasted sweetened shredded coconut and 1/4 cup toasted sliced almonds. Let cool for 2 hours. Cut into squares.