Fill a small saucepan with water and place a stainless steel bowl over the saucepan. Over low heat, melt the chocolate, stirring occasionally. Turn off heat, reserve about 1/4 cup of melted chocolate. This will be used for drizzling. Set aside the rest (about 1 cup).

Liberally grease an 8x8 square pan with cooking spray and aside. Add the butter to a large saucepan set to low heat. To the unsalted butter add the dulce de leche and stir until somewhat melted. If you see chunks of dulce de leche it’s OK.

Add the marshmallows and stir until marshmallows and dulce de leche are completely melted. Remove from heat and add the coconut flakes followed by the rice krispies cereal. Mix until the rice krispie cereal is completely well coated by the marshmallow mixture.

Using a spatula liberally sprayed with cooking spray, pour and press the mixture into your prepared square pan. Pour the melted chocolate over the mixture and smooth as best you can. Place the freezer for about 10 minutes to set.

Once your rice treats have cooled, run a knife around the pan and invert the treats onto a cutting board or a flat surface. Cut the treats into either 9 even sized squares or 18 smaller squares. Drizzle with remaining 1/4 cup of melted chocolate.

Bring to room temperature and enjoy those bad boys.

Inspired by The Original Rice Krispie Treat and the Samoa Girl Scout Cookie