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Coconut Cashew Crunch

The crunch is always a hit for Christmas snacking. It’s one of my husband’s favorites—and he says he doesn’t like coconut! It’s incredible on ice cream. —Dana Nemecek, Skiatook, Oklahoma
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    3 quarts


  • 9 cups Rice Krispies
  • 2 cups sweetened shredded coconut
  • 1 can (8 ounces) salted cashew pieces
  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda


  • In a large bowl, combine the cereal, coconut and cashews.
  • In a large saucepan, combine the brown sugar, butter and corn syrup; bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes. Remove from the heat; stir in vanilla and baking soda. Pour over cereal mixture; toss to coat.
  • Transfer to two foil-lined 15x10x1-in. baking pans. Bake at 250° for 50-60 minutes or until golden brown, stirring every 15 minutes. Cool completely in pan on a wire rack. Serve as is or use as a toppping for ice cream, fruit or yogurt. Store in airtight containers.

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  • mewolcott412
    Dec 4, 2016

    This is deliciously addictive. I highly recommend.

  • angela32
    Jul 14, 2016

    This is fantastic, especially served over plain yogurt!

  • cruisingail
    Aug 3, 2015

    I have made this fabulous Rice Krispie bar imitation many times for snacking and/or topping for ice cream. Everytime I get requests for the recipe. gail boczyk, field editor

  • priceless
    Dec 30, 2012

    Great for gifting at Christmas! Very easy to make and delicious!