30
16
Snacks / Sweet Treats
American
Bring a tropical twist to a childhood treat with these Piña Colada Collagen Rice Krispie Treats. Crispy, chewy, and packed with pineapple-coconut flavor, they’re made with Multi Collagen Protein in Piña Colada flavor for an easy way to work collagen into something a little more fun. Each bite brings together the familiar crunch and gooey sweetness of a classic Rice Krispie treat with the bright, creamy flavors of a piña colada. Easy to make and even easier to enjoy, they’re perfect for an afternoon treat, sharing with friends or family, or satisfying your sweet tooth with just a handful of quick ingredients. Think nostalgic Rice Krispie treats with a sunny, island-inspired upgrade, no vacation required.
Ingredients
- 8 tbsp (1 stick) unsalted butter
- 1 (16 oz) bag mini marshmallows
- 2 scoops Multi Collagen Burn - Piña Colada
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- Zest of 1 lime
- 7 cups Rice Krispies cereal
- 1 cup sweetened shredded coconut, toasted and divided
- 1 cup finely chopped dried pineapple
Directions
Step 1
Toast the coconut: Preheat the oven to 325°F. Spread the shredded coconut on a baking sheet and bake for 5-8 minutes, stirring once halfway through, until lightly golden. Set aside to cool.
Step 2
Prepare the pan: Line a 9x13-inch baking dish with parchment paper or lightly grease it with butter.
Step 3
Melt the marshmallow mixture: In a large pot over medium-low heat, melt the butter. Add the mini marshmallows and stir continuously until completely melted and smooth.
Step 4
Add the collagen: Remove the pot from the heat. Whisk in the Multi Collagen Protein - Piña Colada, vanilla, kosher salt, and lime zest until fully incorporated.
Step 5
Mix everything together: Fold in the Rice Krispies cereal, 3/4 cup of the toasted coconut, and the chopped dried pineapple until evenly coated.
Step 6
Press into the pan: Transfer the mixture to the prepared baking dish.
Step 7
Finish: Sprinkle the remaining 1/4 cup toasted coconut evenly over the top and gently press it into the surface. Finish with a light sprinkle of flaky sea salt, if desired.
Step 8
Cool and serve: Let cool for about 1 hour, then cut into 16 squares.
