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Sweet Vietnamese Coffee Rice Krispie Treats

Vietnamese coffee rice krispie treats - featured image
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These Sweet Vietnamese Coffee Rice Krispie Treats combine the nostalgic crunch of classic cereal bars with the rich, roasty flavor of Vietnamese coffee. Quick and easy to make, they’re a grown-up twist on a childhood favorite.

Ingredients

Scale
  • 6 cups Rice Krispies cereal
  • 4 tablespoons unsalted butter
  • 1 (10 oz) bag mini marshmallows (about 5–6 cups)
  • 3 tablespoons sweetened condensed milk
  • 2 tablespoons instant coffee granules
  • 2 tablespoons hot water
  • ¼ teaspoon salt (optional)
  • 2 tablespoons sweetened condensed milk (for topping, optional)
  • 1 teaspoon instant coffee granules (for topping, optional)

Instructions

  1. Line a 9×13 inch baking dish with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a small bowl, combine 2 tablespoons instant coffee granules with 2 tablespoons hot water. Stir until completely dissolved. Set aside.
  3. Place a large pot over medium-low heat and add 4 tablespoons unsalted butter. Melt slowly, swirling occasionally, until completely liquid and gently bubbling.
  4. Add the entire bag of mini marshmallows to the pot. Stir constantly with a rubber spatula until marshmallows are about 90% melted (a few small lumps remaining).
  5. Pour in the dissolved coffee mixture and 3 tablespoons sweetened condensed milk. Stir vigorously until combined. Add ¼ teaspoon salt if using.
  6. Remove pot from heat. Add 6 cups Rice Krispies cereal all at once. Fold gently but quickly until every piece of cereal is coated. Do not overmix.
  7. Scrape mixture into prepared baking dish. Use a second piece of parchment paper or lightly greased hands to press down evenly and gently.
  8. If using topping, warm 2 tablespoons sweetened condensed milk in microwave for 10 seconds. Drizzle over treats in a zigzag pattern. Sprinkle 1 teaspoon instant coffee granules on top.
  9. Let treats cool at room temperature for at least 1 hour. For cleaner cuts, refrigerate for 20 minutes after cooling.
  10. Lift treats out of pan using parchment handles. Cut into squares with a sharp knife, wiping knife clean between cuts. Store in an airtight container.

Notes

Don’t rush the melting process; use low heat to avoid scorching. The coffee-to-water ratio is crucial: 2 tablespoons coffee to 2 tablespoons water. Let treats cool completely before cutting to avoid stickiness. Use fresh marshmallows for best texture. For dairy-free, use vegan butter and dairy-free sweetened condensed milk. For extra coffee kick, add an extra teaspoon of instant coffee granules directly to the marshmallow mixture. For a chocolate twist, stir in ½ cup mini chocolate chips after folding in cereal. For salty-sweet version, sprinkle flaky sea salt on top. Treats can be stored at room temperature for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: Vietnamese coffee, Rice Krispie treats, easy dessert, no-bake, coffee dessert, sweetened condensed milk

Find it online: https://chloeplate.com/sweet-vietnamese-coffee-rice-krispie-treats-easy/