Erin Condren Giveaway at Tori's Teacher Tips

Have I mentioned how badly I want an Erin Condren planner? Oh, they are just so pretty (and functional and organized and useful). I have been begging for one for since I discovered them and plan on purchasing one soon. Unless, of course, I am able to win one. Tori at Tori's Teacher Tips is offering a giveaway right now for a $50 Erin Condren gift card. SO EXCITING. Here's hoping...

Samoa Rice Krispie Treats {Recipe}

I haven't done a food post on this blog or my personal blog in such a long time, so I think it's about time for a  new recipe. Are you ready for this? Samoa Rice Krispies Treats are my new favorite thing -- much less embarrassing to eat than stuffing half of a Rice Krispie Treat and half of a Samoa cookie in my mouth at the same time. Plus, we are all out of Girl Scout cookies now, so this is really the better option all around.

Here we go...

Samoa Rice Krispie Treats

Ingedients: 

3 Tbs. butter, plus more for pan
1 (10 oz.) package marshmallows or 4 cups mini marshmallows (Jet Puffed)
5 cups Rice Krispies® cereal
1 (10 oz.) bag Nestle Dark Chocolate Morsels, melted (1/4 cup reserved for drizzling)
6-8 oz. caramels
3 Tbs. milk
2 cups shredded sweetened coconut


Directions:

1. Prepare a 9 x 13 baking dish by coating with softened butter.
2. Make the traditional Rice Krispies® treat recipe (recipe here) by melting the butter in a large sauce pan over low heat. Add the marshmallows to the sauce pan and continuously stir until almost completely melted. Remove from heat and gently stir in Rice Krispies® cereal until completely coated. Press mixture into the prepared 9 x 13 pan and set aside to cool.
3. Place chocolate morsels in a microwave safe bowl. Melt chocolate in microwave by heating for 30 seconds at a time, stirring between each interval. Pour the melted chocolate on the top of the treats, reserving approximately 1/4 cup of the chocolate for drizzling. Place the pan of chocolate covered treats in the fridge or freezer to cool and harden while you make the caramel topping.
4. Toast coconut in a medium skillet over medium heat, stirring occasionally and watching carefully until coconut is a caramel brown color. Remove pan from heat. (This can also be done in the oven, if you prefer. See tutorial here.)
5. Melt the caramels and milk in a small sauce pan over medium heat. Stir often until caramels are completely melted. Remove pan from heat and stir in toasted coconut.
6. Once chocolate layer has hardened, add the caramel-coconut topping to the treats by dropping the mixture by the spoonful onto the chocolate layer and spreading out carefully. This is easiest to do when the chocolate has hardened.
7. Drizzle the reserved melted chocolate on top of the treats. Slice into squares and serve (with a tall glass of milk, of course).

Enjoy!!