Description
A festive twist on classic Rice Krispies treats with a hint of peppermint and chocolate drizzle.
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.
- 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
- This recipe yields about 24 treats depending on how you cut them.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg