Description
Delicious peppermint-flavored Rice Krispies treats topped with melted chocolate and crushed peppermint sticks.
Ingredients
Scale
- Cooking spray
- 5 tablespoons unsalted butter
- 1 (16-ounce) bag miniature marshmallows (divided)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (not mint)
- 6 cups rice krispies cereal (such as Rice Krispies)
- 4 peppermint sticks (unwrapped and crushed, 1/4 cup, plus 1 to top bars with)
- 20 candy cane kisses (unwrapped)
- 1/2 cup white chocolate chips (or use milk, semi-sweet, or dark chocolate)
- 1 teaspoon vegetable oil (divided)
- 1/2 cup milk chocolate chips
- 1/4 cup mini chocolate chips (optional)
Instructions
- Line a 9×9-inch pan with parchment paper (or foil) with an overhang; lightly spray with cooking spray and set aside.
- Measure out cereal and set aside. Unwrap candy canes and add them to a small blender or food processor. Pulse or chop until candy is very finely crushed into a powder. Set aside. Unwrap kisses and set aside.
- In a large pot, melt butter over medium-low heat, stirring occasionally. As soon as butter is melted, reduce heat to low. Add 8 cups (339g) of the mini marshmallows. Stir constantly until marshmallows are just melted.
- Immediately remove from heat and stir in salt, vanilla extract, and peppermint extract. Add cereal and crushed peppermint. Stir to coat in the marshmallow mixture. Once well coated, pour in the rest of the marshmallows (2-1/2 cups). Stir. Add in unwrapped peppermint kisses and stir to mix them in; they will get melty (this is intended).
- Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and press the mixture gently into the prepared pan. Don’t press too hard or you’ll get a dense/harder treat. Set aside to cool about 10 minutes.
- Meanwhile, add white chocolate and 1/2 teaspoon vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring between each burst for 10 seconds until chocolate is melted and smooth. Transfer melted chocolate to a plastic bag, cut off the tip, and drizzle evenly over the bars. Repeat with the milk chocolate and remaining 1/2 teaspoon vegetable oil (melt and drizzle over bars).
- If desired, add the last crushed peppermint stick and mini chocolate chips and allow the chocolate to harden at room temperature, about 30 minutes to an hour.
- Use the parchment overhang to pull the bars out from the pan. Use a sharp knife to make cuts. (Run a knife under hot water, then dry with a towel for easier cutting.) These bars are best enjoyed the same day.
Notes
- For easier cutting, run a knife under hot water, then dry with a towel before slicing.
- The bars can be stored in an airtight container but are best enjoyed the same day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 15g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg