Best 6 Hazelnut Toasted Coconut Crispy Treats Recipes

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For those with a sweet tooth, hazelnut toasted coconut crispy treats are a delightful confection that combines the rich, nutty flavor of hazelnuts with the toasty sweetness of coconut and the gooey texture of marshmallows. Whether you're a seasoned baker or a culinary novice, this delectable treat is sure to satisfy your cravings and leave you wanting more.

Here are our top 6 tried and tested recipes!

COCONUT-CARAMEL-CHOCOLATE CRISPY TREATS



Coconut-Caramel-Chocolate Crispy Treats image

These are gluten-free and nut-free treats. They are super sweet! Flavors include coconut, caramel, and chocolate.

Provided by JennyJen2009

Categories     Desserts     Cookies     Bar Cookie Recipes     Crispy Rice Treat Recipes

Time 1h50m

Yield 70

Number Of Ingredients 8

4 cups sweetened flaked coconut
1 (11 ounce) package individually wrapped caramels, unwrapped
1 (14 ounce) can sweetened condensed milk, divided
¾ cup unsalted butter, divided
1 (16 ounce) package miniature marshmallows
7 cups crispy rice cereal (such as Rice Krispies®)
sea salt to taste
1 (24 ounce) bag semisweet chocolate chips

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
  • Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
  • Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
  • Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
  • Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
  • Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 22.4 g, Cholesterol 7.4 mg, Fat 6.9 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 4.5 g, Sodium 60.8 mg, Sugar 16.6 g

TOASTED HAZELNUT AND CHOCOLATE ICE CREAM



Toasted Hazelnut and Chocolate Ice Cream image

The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 large eggs
1/2 cup sugar
1/2 teaspoon salt
1 cup whole milk
1-1/2 cups heavy whipping cream
1/2 cup Nutella
3 ounces semisweet chocolate, chopped
1/2 cup chopped blanched hazelnuts, toasted

Steps:

  • In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

27 BEST HAZELNUT DESSERT COLLECTION



27 Best Hazelnut Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 27

Chocolate Hazelnut Shortbread Cookies
Chocolate Pear Cake with Hazelnut Crumb Topping
German Hazelnut Macarons (Haselnussmakronen)
Hazelnut and Dried Cherry Biscotti
Bruttiboni: Italian Meringue Cookies
1-Bowl Chocolate Hazelnut Cake
Nutella Cheesecake
Nutella French Toast
Banana Stuffed French Toast Waffles with Nutella
Easy 3-Ingredient Nutella Brownies
Homemade Ferrero Rocher (Hazelnut Truffles)
Hazelnut Caramel Bars
Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Chocolate Hazelnut Shortbread
Espresso Hazelnut Shortbread Cookies
Chocolate Hazelnut Tart
Hazelnut Meringue with Blackberries
Chocolate Hazelnut Scones
Nutella Deviled Strawberries
Hazelnut Chocolate Chip Cookie Bars (Gluten-Free and Paleo)
Chocolate Hazelnut (Nutella) Gelato Recipe
Chocolate Hazelnut Ice Cream
4-Ingredient Chocolate Mousse
Hazelnut Butter
Nutella Blondies
Nutella Swirl Banana Bread
Nutella Croissant Bread Pudding

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hazelnut treat in 30 minutes or less!

Nutrition Facts :

CHOCOLATE HAZELNUT S'MORES-STUFFED CRISPY RICE TREATS RECIPE BY TASTY



Chocolate Hazelnut S'mores-Stuffed Crispy Rice Treats Recipe by Tasty image

Gooey, buttery crispy rice treats stuffed with chocolate hazelnut and toasted marshmallows will have you wanting s'more! Quick tip: if the crispy rice mixture ever becomes too stiff, simply microwave in 2-second intervals until malleable.

Provided by Betsy Carter

Categories     Snacks

Yield 20 treats

Number Of Ingredients 7

nonstick cooking spray, for greasing
1 stick unsalted butter
16 oz mini marshmallows
1 tablespoon McCormick® vanilla extract
8 cups puffed rice cereal
1 cup chocolate hazelnut spread, room temperature
2 cups mini marshmallows

Steps:

  • Preheat the oven to 500°F (260°C). Line a 9 x 13-inch baking dish with parchment paper and grease with nonstick spray.
  • In a large saucepan, melt butter over medium heat until browned, 2-3 minutes. Using a plastic spatula, stir in the marshmallows and vanilla until completely melted. Turn off the heat, add the puffed rice cereal, and stir until well coated in the melted marshmallows.
  • Spread half of the cereal mixture evenly in the prepared baking dish. Chill in the freezer for 5 minutes. Meanwhile, keep the remaining cereal mixture covered in a warm place.
  • Spread the chocolate-hazelnut spread evenly across the first layer of crispy rice treats, then sprinkle the mini marshmallows on top. Place the pan in the oven for 2-3 minutes, until the tops of the marshmallows are golden brown. Transfer to the freezer to set for 5-10 minutes.
  • Spread the rest of the cereal mixture evenly over the toasted marshmallow layer. (If the crispy rice mixture becomes too stiff, microwave in 2- second intervals until malleable.)
  • Let the treats cool completely, about 20 minutes, then invert onto a cutting board and cut into 2-inch squares.
  • Enjoy!
  • RECIPE BY: Tiffany Senin

Nutrition Facts : Calories 305 calories, Carbohydrate 65 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 28 grams

COCONUT RICE KRISPIE® TREATS



Coconut Rice Krispie® Treats image

A coconut twist in the classic school lunch treat! Perfect for kids and if you snag some for yourself too, we won't tell. One thing I love about these is how customizable they are. Lemon coconut? Chocolate coconut? Sure! You can do practically anything with add-ins. These are also good because unlike other recipes, they use condensed milk, which gives it a rich sweetness. It's safe to say these beat the store-bought ones!

Provided by BlipBlop Bloop

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 55m

Yield 24

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
½ cup coconut milk
1 tablespoon unsalted butter
1 pinch salt
⅔ cup marshmallows
4 cups crispy rice cereal (such as Rice Krispies®)
½ cup coconut flakes, or more to taste

Steps:

  • Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
  • Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
  • Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
  • Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 15 g, Cholesterol 6.8 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 2.5 g, Sodium 69 mg, Sugar 10.6 g

COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY



Cocoa Crispy Rice Chocolate Hazelnut Mousse Pie Recipe by Tasty image

Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

3 cups cocoa crispy rice cereal
1 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, 1/2 stick
nonstick cooking spray, for greasing
½ cup chocolate hazelnut spread
1 ½ cups heavy cream, cold
¼ cup sugar
⅓ cup sugar
1 tablespoon unsalted butter
½ cup cocoa crispy rice cereal
½ cup toasted hazelnuts, coarsely chopped
¼ teaspoon kosher salt

Steps:

  • Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
  • In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
  • Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
  • Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
  • Chill in the refrigerator while you make the mousse.
  • Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
  • In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
  • Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
  • Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
  • Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
  • Make the crispy rice topping: Line a baking sheet with parchment paper.
  • Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
  • Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
  • Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
  • When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams

Tips for Making the Best Hazelnut Toasted Coconut Crispy Treats:

- Use fresh ingredients for the best flavor. - Toast the coconut and hazelnuts before using them to enhance their flavor and aroma. - Be careful not to overcook the marshmallows, as this can make the treats tough. - Stir in the coconut, hazelnuts, and vanilla extract immediately after removing the marshmallows from the heat to prevent them from hardening. - Press the mixture firmly into the prepared pan to ensure that the treats hold together well. - Let the treats cool completely before cutting them into bars, this will help them set properly. - Store the treats in an airtight container at room temperature for up to 3 days.

Conclusion:

These hazelnut toasted coconut crispy treats are a delicious and easy-to-make snack or dessert. They are perfect for parties, potlucks, or just a sweet treat at home. With their combination of toasted coconut, hazelnuts, and gooey marshmallows, these treats are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give these hazelnut toasted coconut crispy treats a try - you won't be disappointed!

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