Can you believe that I don’t know how to make the traditional American Rice Krispie treats? I assume you melt and mix marshmallows and Rice Krispies..? My husband has made them with kids before, but I never made them of marshmallows when I was growing up, we didn’t really use marshmallows to any baking. My mother uses coconut butter, rich cocoa and vanilla for hers. Now, when I moved to the US, I was trying to find coconut butter everywhere, but here it is actually called coconut oil, even when its consistency looks more like butter when it’s room temperature or colder. It turns into liquid oil when heated, it is hard in temperatures 78F and below. Once I figured I had to be looking for coconut oil, I have been able to find and make treats with coconut oil, like my mom’s famous Coconut Cocoa Rice Krispie treats. If you can not find coconut oil in your local grocery store, check out Coast Coconut Farms, they sell it in a large 1 gallon container that will last you for 3-5 years; yes, its shelf life is that long. It is one of my “secret ingredients” I use in cooking and baking all the time. Another “secret ingredient” I use all the time is vanilla sugar. You can find vanilla sugar from very well equipped grocery stores, some natural food stores and also from IKEA. I like the Dr. Oetker Original Vanilla Sugar, you can also order it online. This is how the coconut oil looks before you melt it: Note, since these treats are made with coconut oil that melts in higher temperatures, I don’t recommend this treat for hot summer months, especially for children, it will melt in hands. Or if you serve these in hot weather, serve them directly from freezer. Also, these Rice Krispie treats are not chewy, but crispy and crunchy! Hope you like them as much as we do.