Ingredients
6 cups Rice Krispies
16 ounces Marshmallows
5 tablespoons Butter
.25 cup Caramel Sauce
.5 cup Butter, room temperature
3 cups Powdered Sugar
1/4 teaspoon Coconut Extract
2 cups Sweetened, shredded coconut
Preparation
Melt butter. Add marshmallows. Stir until melted and smooth. Stir in caramel sauce
Add rice krispies, fold in gently.
Pat into greased 9x13 pan. Cool to room temperature.
In a large bowl, cream butter until fluffy. Add powdered sugar, combine.
Add coconut extract, then stir in coconut.
Spread frosting on rice krispie treat. Cut into squares and serve.
