Start by greasing your 9x13-inch baking dish with a little butter or lining it with parchment paper. This will help prevent sticking and make it easy to remove the treats later.
In a large saucepan over low heat, melt the 4 tablespoons of unsalted butter. Once the butter is melted, add the 10 oz. of Kraft mini marshmallows. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
Remove the saucepan from heat and add the 6 cups of Cocoa Rice Krispies to the melted marshmallow mixture. Stir gently but thoroughly until all the cereal is evenly coated.
Fold in the 1/3 cup of finely chopped toasted pecans and the 1/3 cup of toasted sweetened coconut. Ensure they are well-distributed throughout the mixture for that delicious crunch in every bite.
Pour the mixture into the prepared baking dish. Using a spatula or your hands (lightly greased), press the mixture down firmly into an even layer.
Drizzle the 1/4 cup of salted caramel over the top of the pressed mixture. Use a knife or spatula to swirl the caramel slightly into the treats for a beautiful marbled effect.
Allow the treats to cool at room temperature for about 30 minutes. Once set, cut them into squares or rectangles, and they’re ready to enjoy!
