In a large sauté pan over medium-high heat, toast sweetened shredded coconut for 3-5 minutes until golden brown. Set aside ½ cup for garnishing.

In a microwave-safe bowl, combine dulce de leche with a splash of milk. Microwave for 1.5 minutes, stirring halfway, until smooth.

Fold remaining toasted coconut into dulce de leche until well coated.

In a large microwave-safe bowl, melt butter and mini marshmallows in the microwave for about 2 minutes, stirring until smooth.

Mix in Rice Krispie cereal until evenly coated.

Grease an 8x12 inch pan, press half the cereal mixture into the bottom, spread the dulce de leche mixture, then top with remaining cereal.

Melt semi-sweet chocolate in a microwave-safe bowl, drizzle over the top, and sprinkle reserved toasted coconut. Let set before slicing.