Description
These Peppermint Bark Rice Krispie Treats are a festive, easy-to-make holiday dessert combining classic Rice Krispie treats with a peppermint twist. Featuring crushed candy canes mixed into marshmallow-coated cereal and drizzled with both white and dark chocolate, these treats offer a crunchy, sweet, and minty flavor perfect for Christmas gatherings or gifting.
Ingredients
Base:
- 1 10-11 ounce bag mini marshmallows
- 4 tablespoons butter (no substitutions, plus extra to butter pan)
- 6 cups Rice Krispie-style cereal
- ¼ teaspoon peppermint extract (more if desired)
Toppings:
- 3 tablespoons semi-sweet, dark, or peppermint chocolate chips
- 3 tablespoons white chocolate chips
- ¼ teaspoon vegetable oil (divided)
- 3-4 medium-sized candy canes, crushed
Instructions
- Prepare the Pan: Line a 9×13 inch pan with foil or parchment paper. Lightly butter the bottom and about 1 inch up the sides to prevent sticking.
- Crush Candy Canes: Place unwrapped candy canes in a heavy-duty plastic bag and smash until crushed. Pour into a bowl and gently shake so the larger pieces settle on top and the fine dust settles at the bottom. Set aside.
- Melt Butter and Marshmallows: In a very large microwave-safe bowl, melt the butter. Add the mini marshmallows and stir to coat. Heat in 30-second intervals, stirring in between, until the mixture is melted, smooth, and fully combined. Alternatively, this can be done on the stovetop over low heat with constant stirring.
- Mix in Cereal and Peppermint: Add the Rice Krispie cereal, peppermint extract, and a few tablespoons of the candy cane dust to the melted marshmallow mixture. Stir gently and evenly to combine all ingredients.
- Press Mixture into Pan: With buttered hands or a spatula, gently press the mixture into the prepared pan without compressing too much, ensuring an even layer.
- Melt Chocolates: In two separate small bowls, combine the white chocolate chips with ⅛ teaspoon vegetable oil and the semi-sweet/dark chocolate chips with the remaining ⅛ teaspoon oil. Heat each bowl in the microwave in 30-second intervals, stirring frequently until completely melted and smooth.
- Drizzle Chocolate and Add Candy Canes: Drizzle both melted chocolates over the top of the pressed Rice Krispie treats. Then sprinkle the larger crushed candy cane pieces evenly over the chocolates for texture and decoration.
- Set and Cut: Let the chocolate set at room temperature or place the pan in the refrigerator to speed up the process. Once set, use a sharp knife to cut into 16 squares. Warming and buttering the knife before cutting helps create clean edges.
Notes
- The recipe uses a 10-ounce bag of mini marshmallows which yields a thinner treat in a 9×13 pan; increase the cereal and marshmallows by 1.5 times or use a smaller pan for thicker treats.
- Crush candy canes and separate the dust from larger chunks for better texture and flavor layering.
- Use butter to grease tools and hands to prevent sticking without altering flavor, as non-stick sprays can leave a bad taste.
- For stronger peppermint flavor, consider adding peppermint oil to the chocolate or use peppermint-flavored chocolate chips.
- Drizzle chocolates with a spoon allowing some larger chunks to fall onto the surface for a richer texture.
- Warming and buttering the knife before cutting ensures clean, smooth edges without cracking the treats.
- Press the mixture gently into the pan to maintain a light, crispy texture rather than compressing it densely.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American, Christmas
