Description
A festive treat perfect for the holidays, combining crunchy Rice Krispies with a minty twist.
Ingredients
Scale
- ½ cup salted butter
- 2 (10-ounce) bags miniature marshmallows
- ¼ teaspoon peppermint extract
- 8 cups Rice Krispies
- ¼ cup crushed candy canes, divided (about 4 candy canes)
- 5 ounces chopped dark chocolate (about ¾ cup)
- 5 ounces chopped white chocolate (about ¾ cup)
Instructions
- Line a 9×13-inch baking dish with parchment paper. Unwrap and crush candy canes.
- In a large pot over medium heat, melt the butter. Reduce the heat to low and add most of the marshmallows, setting aside 1 cup for later. Stir until completely melted and combined.
- Remove from heat and stir in the peppermint extract, Rice Krispies, 2 tablespoons of the crushed candy canes, and the reserved marshmallows. Transfer to the prepared pan, pressing gently into an even layer without compacting. It helps to use the empty butter wrapper or buttered hands or spatula to press out the rice krispies treats.
- Carefully melt the dark chocolate and white chocolate in separate bowls by heating in the microwave in 20-second intervals, stirring between each burst of heat, until smooth. Drizzle both types of chocolate over the rice krispies treats, then give the pan a little shake to help smooth out the top a bit.
- Sprinkle with the remaining crushed candy cane pieces. Let the rice krispies set up completely before slicing them into squares.
Notes
- Make sure to not compact the Rice Krispies too much when pressing them into the pan for a light and crispy texture.
- This recipe is great for holiday parties or as a fun gift!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg