These nostalgic rice krispie treats get an Asian-inspired twist with the addition of pandan. Pandan has a coconut-like flavor, so it pairs perfectly with toasted coconut shreds. Chewy from the marshmallow and given extra texture by the toasted coconut, these pandan rice krispie treats are a fun spin on the classic, and it is perfect if you are craving an Asian-inspired dessert.
Why You’ll Love These Pandan Rice Krispie Treats
- A fun twist on a classic: These Rice Krispie treats take the nostalgic marshmallow treat and give it a more Asian-inspired twist.
- Full of pandan flavor: Pandan extract adds a fragrant, slightly sweet flavor and beautiful green color to every bite.
- Toasted coconut adds texture: Golden toasted coconut brings a nutty flavor and a little extra crunch.
- Chewy and crispy: Each bite has the perfect combination of gooey marshmallow, crispy cereal, and toasted coconut.
Rice Krispies Treats Origin
It was created in the United States in 1939 by Kellogg’s employees as an easy, no-bake snack for kids at home. The crispy texture of the cereal pairs perfectly with the gooey marshmallows. The slogan ‘Snap, Crackle, Pop’ comes from the sounds the Rice Krispies make when mixed with marshmallows or milk.
Ingredients
- ½ bag marshmallows
- 3 tbsp butter
- 3½ cups Rice Krispies cereal
- ½ tbsp pandan extract (this is a guesstimate. First, add a small drizzle. Add more as needed)
- 1 cup shredded coconut, plus more for topping
- White chocolate, for drizzling
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Add the shredded coconut to a dry pan over medium-low heat. Toast, stirring frequently, until golden brown and fragrant. Keep a close eye on it because coconut can burn quickly.
Add the toasted coconut and Rice Krispies cereal to a large bowl. Gently mix until evenly combined.
Melt the butter in a large pot over low to medium-low heat.
Add the marshmallows and stir continuously until completely melted and smooth.
Once the marshmallows are smooth, remove the pot from the heat. Quickly stir in the pandan extract until evenly incorporated.
Immediately add the Rice Krispies and toasted coconut mixture to the pot. Gently fold everything together until the cereal is evenly coated with the marshmallow mixture.
Quickly transfer the mixture to a parchment-lined baking pan. Gently press it into an even layer. Don’t press too firmly, or the treats can become dense and hard.
Allow the Rice Krispie treats to cool and set completely before cutting.
Melt the white chocolate until smooth. Transfer it to a zip-top bag, snip off a small corner, and drizzle the chocolate over the Rice Krispie treats.
While the chocolate is still melted, sprinkle the top with additional toasted coconut.
Enjoy.
Pandan Rice Krispie Treats Tips
Start with a small drizzle of pandan extract. Add more as needed. Pandan extract is pretty potent, so be careful not to add much.
Melt butter over low heat to avoid burning marshmallows.
Once the marshmallow is smooth, turn off the heat.
When toasting coconut, stir constantly to avoid burning. Reserve a small amount of shredded coconut to add as a topper.
Press the Rice Krispies treat gently down in the pan. Do not press too hard or the rice krispies will become too dense.
Storage Tips
Room temperature: Store in an airtight container for up to 3-4 days.
Do not put in the fridge. It will quickly go stale.
Frequently Asked Questions
What does pandan taste like?
Pandan has a subtly sweet, vanilla flavor with coconut and floral undertones.
Where can I buy pandan extract or paste?
Most Asian grocery stores carry pandan extract or paste.
Why is my pandan color muted or brownish instead of vibrant green?
This usually happens if the marshmallow mixture gets overheated,
My treats turned out hard, not chewy.
This is almost always from overcooking the marshmallow mixture or packing the cereal in too tightly.
Ingredient Substitutions
Rice Krispies cereal → Any crisp rice cereal (store brand works fine)
Toasted coconut shreds → Untoasted coconut shreds (milder flavor, less crunch) or coconut flakes (larger, chewier texture)
What to Serve with
Coconut water: doubles down on the coconut pairing
Jasmine or oolong tea: light and floral, won’t compete with the pandan
A cold glass of milk, for a more classic, nostalgic pairing
Common Mistakes
Overheating the marshmallows
Cooking marshmallows on too-high heat or leaving them on the stove too long makes them tough and rubbery
Using too much pandan extract
Since pandan extract is potent, adding too much can make the treats taste bitter, artificial, or overly perfumed
Packing the mixture too tightly into the pan
Pressing too hard compacts the cereal, resulting in dense, hard bars
Storing them in the fridge
Refrigerating dries out the treats and makes them go stale faster
Pandan Rice Krispie Treats
Ingredients
- ½ bag marshmallows
- 3 tbsp butter
- 3½ cups Rice Krispies cereal
- ½ tbsp pandan extract this is a guesstimate. First, add a small drizzle. Add more as needed
- 1 cup shredded coconut plus more for topping
- White chocolate for drizzling
Instructions
- Add the shredded coconut to a dry pan over medium-low heat. Toast, stirring frequently, until golden brown and fragrant. Keep a close eye on it because coconut can burn quickly.
- Add the toasted coconut and Rice Krispies cereal to a large bowl. Gently mix until evenly combined.
- Melt the butter in a large pot over low to medium-low heat. Add the marshmallows and stir continuously until completely melted and smooth.
- Once the marshmallows are smooth, remove the pot from the heat. Quickly stir in the pandan extract until evenly incorporated.
- Immediately add the Rice Krispies and toasted coconut mixture to the pot. Gently fold everything together until the cereal is evenly coated with the marshmallow mixture.
- Quickly transfer the mixture to a parchment-lined baking pan. Gently press it into an even layer. Don’t press too firmly, or the treats can become dense and hard.
- Allow the Rice Krispie treats to cool and set completely before cutting.
- Melt the white chocolate until smooth. Transfer it to a zip-top bag, snip off a small corner, and drizzle the chocolate over the Rice Krispie treats.
- While the chocolate is still melted, sprinkle the top with additional toasted coconut.
- Enjoy.
If you enjoyed this pandan rice krispies treat recipe, you might also like my popcorn rice krispies treat or my cornflake marshmallow cookies.
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