Peppermint Rice Krispies Treats

5 from 3 votes

Peppermint Rice Krispies Treats bring the holiday cheer! Packed with crushed peppermint candy and drizzled with white and dark chocolate, they’re a festive twist on the classic treat and so easy to make.

Prep Time25

Setting up time1 10

Total Time1 35

Course: Dessert, Snack

Cuisine: American

Keyword: Peppermint Rice Krispie Treats

Servings: bars

Author: Chelsea Lords

Cost: $7.82

Equipment

9 x 9-inch baking pan
Parchment paper or aluminum foil
Small blender or food processor
Large pot

Ingredients

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

Topping

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

US - Metric

Instructions

Line a 9x9-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 (see note 1) 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.

Video

Notes

Note 1: For the crushed candy cane topping, add 1 unwrapped candy cane to a small plastic bag and seal the bag. Crush with a rolling pin coarsely and sprinkle on top of the treats.

Storage: Store the bars in an airtight container at room temperature. They are best enjoyed (texture and taste-wise) within the first couple of days. Freezing and thawing affects the texture, and the chocolate will thaw and be grainy, so I don’t recommend freezing these bars.

Nutrition