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Peppermint Rice Krispie Treats

These holiday Peppermint Rice Krispie Treats are easy to make and flavored like the best candy of the season -- peppermint bark! These bars have peppermint candy mixed in the bars and are drizzled with two kinds of chocolate!
Course Dessert, Snack
Cuisine American
Keyword Peppermint Rice Krispie Treats
Prep Time 25 minutes
Setting up time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 16 bars
Calories 448kcal
Cost $5.82


  • 5 tablespoons (70.8g) unsalted butter
  • 1 bag (16 oz.; 453g) miniature marshmallows divided
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure peppermint extract (not mint)
  • 6 cups (174g) crispy rice cereal such as Rice Krispies
  • 4 peppermint sticks, unwrapped and crushed (~1/4 cup)
  • 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
  • Optional: 1 additional peppermint stick crushed coarsely to top bars with; 1/4 cup miniature chocolate chips


  • PREP: Line a 9x9-inch pan with parchment paper (or foil) with an overhang; lightly spray with cooking spray and set aside. Measure out the cereal and set aside. Unwrap the candy canes and add them to a miniature blender or food processor. Pulse or chop until candy is very finely crushed into a powder. Set aside. Unwrap the kisses and set aside.
  • MELT BUTTER AND MARSHMALLOWS: In a large pot, melt the butter over medium-low heat, stirring occasionally. As soon as the butter is melted, reduce the heat to low. Add in 8 cups (339g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted.
  • FLAVOR ADDITIONS: Immediately remove from the heat and stir in the salt, vanilla extract, and peppermint extract. Add in the cereal and crushed peppermint. Stir to coat in the marshmallow mixture. Once well coated, pour in the rest of the marshmallows (2 and 1/2 cups). Stir. Finally, add in the unwrapped peppermint kisses and stir to mix them in; they will get melty (this is intended).
  • ADD TO PAN: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and then 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 for about 10 minutes.
  • CHOCOLATE TOPPING: Meanwhile, add the white chocolate and 1/2 teaspoon vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the 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 miniature chocolate chips and allow the chocolate to harden at room temperature, about 30 minutes to an hour.
  • ENJOY: 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.



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


Calories: 448kcal | Carbohydrates: 88g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 119mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Calcium: 32mg | Iron: 3mg