Emily Laurae

Coconut Dulce de Leche 
2 Place all ingredients into a saucepan, whisking to combine and heat on medium until the brown sugar has completely dissolved. 
20 Once the mixture has been reduced to 1 cup, you know that the dulce de leche is complete - this should take 30 minutes to an hour at a simmer.  Pour into a small container and allow to cool before using in the recipe, then store leftovers in the fridge. 
Toasted Coconut Flakes
21 Preheat your oven to 350° F
22 Add coconut flakes on a parchment paper-lined baking tray, and place in the oven for 5 - 8 minutes until flakes are lightly toasted and golden brown. 
Coconut Brown Butter Rice Crispy Treats 
11 Set oven to warm, or to 150 degrees. After greasing a large bowl with butter, pour in the rice krispy cereal and place in the oven. The cereal will begin to warm while you start on the marshmallow fluff making it easier to mix later in this process!
12 In a small bowl, mix gelatin, 2 tbsp water, and coconut extract with a fork.
23 Combine the sugar, water, corn syrup, and salt in a pot. Turn on the stove to medium-high and heat until bubbling. Continue to cook without stirring until the mixture reaches 250 degrees Fahrenheit. 
14 Pour the hot syrup into the bowl of your stand mixer and cool until your thermometer reads 212 degrees. Add the gelatin mixture into the sugar syrup and mix with the whisk attachment on low speed to combine. Once homogenous, increase the speed to medium-high and continue whisking until the syrup is thick and glossy. This should take 5-8 minutes. 
15 Grease your 8x8 pan while you wait for the marshmallow fluff to finish mixing. 
16 Add coconut flakes, coconut dulce de leche and softened brown butter to the marshmallow fluff and whisk to combine. 
17 Grab the warmed cereal from the oven and pour your coconut marshmallow fluff into the bowl with the cereal. Using a spatula sprayed with oil, fold the cereal into the marshmallow fluff gently until combined.
18 Transfer the mixture into your prepared pan and sprinkle the toasted coconut flakes on top, gently pressing to the top of the rice crispy treats. Cover with plastic wrap and allow to rest and ingredients to cool/firm for 1-2 hours. 
19 Remove the rice crispy treat square from its mold and set on parchment paper. Take the melted chocolate and drizzle on top of the toasted coconut flakes. Then, cut into pieces using a serrated knife. Wrap leftovers in plastic wrap and store for 3-5 days!