Home > Holidays > Peppermint Rice Krispie Treats Peppermint Rice Krispie Treats December 2, 2020 | 5 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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! Be sure to save these delicious variations for when peppermint bark is no longer in season: scotcheroos, chocolate rice krispies treats, or fruity pebble rice krispies treats. Peppermint Rice Krispie Treats When a sweet reader emailed me to share a peppermint version of her favorite Rice Krispie Treats, I immediately added it to the top of my list! Of course there is a need for a holiday Krispie treat! And these do not disappoint! They’re not only topped with two kinds of chocolate, they’ve even got chocolate candies mixed into the cereal mixture, which get melted and integrates throughout the bars. Of course, they’ve also got crushed peppermint mixed into the bars and peppermint extract to make them extra minty and delicious. If you love Rice Krispie treats and you like peppermint bark, you are in for a new holiday favorite! Note: Rice Krispies is a trademarked product of The Kellogg Company. When making this recipe, feel free to use any brand of crispy rice cereal. Let’s talk about the peppermint in these bars We’ve got crushed candy canes, peppermint chocolate kisses, and peppermint extract in these bars; below I’ll break down each component: Candy canes or hard peppermint candies: I’ve found the easiest way to evenly crush the candy is with a mini food processor. I like this one in particular. A small powerful blender also works. (See quick tip below if you don’t have either.) We want these candies to be very finely crushed, so they’ll integrate better and not create unpleasant bites of hard candy. Peppermint chocolate kisses: Also known as candy cane kisses! These kisses are a favorite holiday candy of mine; they’ve got a smooth white creme with tiny bits of crunchy peppermint candy — they’re so good! They melt down a bit in these Krispie treats, adding a delicious richness and creaminess to the bars. Peppermint extract: Make sure to grab peppermint, not mint extract; the mint flavor will make these Peppermint Rice Krispie Treats taste like toothpaste! I have nothing against toothpaste, but I don’t want that flavor in my treats! The actual strength of the peppermint extract will also depend on the brand (some are more potent than others), so be sure to taste and adjust to personal preference, adding more for a stronger peppermint flavor. QUICK TIP No food processor or blender? No problem. Add the unwrapped peppermint candies to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed. Peppermint Rice Krispie Treat tips Prepare all the ingredients (but not the drizzling chocolates) before starting. Once these treats get going, they move quickly. I recommend lining the pan, crushing the peppermint, unwrapping the kisses, and measuring out the cereal before getting started. Use extremely FRESH marshmallows. The fresher the marshmallows, the softer and more enjoyable these treats turn out. When purchasing marshmallows, feel the bags to find the softest marshmallows. Keep the heat low. When marshmallows are exposed to high heat, they harden and that will make your bars hard. Keep the heat as low as possible, let them gently melt, and remove the marshmallows as soon as they’re melted. Remember to stir constantly as the marshmallows melt down. Avoid compressing. Don’t push the mixture into the pan. Instead, place it in the pan and gently press it down. The less compacted the bars are, the better they taste and easier they are to eat. How do you keep Peppermint Rice Krispie Treats from sticking to your hands? The “secret” here is cooking spray! Pour the mixture into the pan and then give both your hands a quick spritz with cooking spray (we like coconut oil-based cooking spray best, but any will work). Then, gently press the bars in and watch the magic happen — nothing will stick to your hands! Another option: slip your hands into plastic baggies and apply cooking spray for less cleanup. Storage These Peppermint Rice Krispie Treats are best (texture and taste-wise) within the first couple of days; we like them best on day 1. Store the bars in an airtight container at room temperature. Freezing and thawing these bars affects the texture, and typically the chocolate will thaw and be grainy, so I don’t recommend freezing these bars. More holiday treats Christmas Snack Mix with a white chocolate drizzle Peppermint Bark Muddy Buddies with chopped peppermint bark candies Christmas Mason Jar Gift Ideas four Mason jar ideas Sugar Cookie Snack Mix with sugar cookie candies No-Bake Peppermint Cheesecake with a chocolate cookie crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Rice Krispie Treats 5 from 2 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Peppermint Rice Krispie Treats 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Author Chelsea Lords Cost $5.82 Ingredients▢ 5 tablespoons unsalted butter▢ 1 bag (16 oz.) miniature marshmallows divided▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon vanilla extract▢ 1/2 teaspoon pure peppermint extract (not mint)▢ 6 cups crispy rice cereal such as Rice Krispies▢ 4 peppermint sticks, unwrapped and crushed (~1/4 cup)▢ 20 candy cane kisses unwrappedTopping▢ 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 chipsUS - Metric USMetric InstructionsPREP: 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. Video Recipe NotesNote 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. Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Hi…I just finished making these and I am an experienced cook but I have to admit I was a bit confused by the ingreds. and instruction as written re: the topping. I figured it out but I did not have the mini choc. chips for the topping because I didn’t read them as being sperate. All is fine…and next time maybe I should read more carefully I love your site and recipes. Vicki, Wisconsin Reply
This was a HUGE success for Christmas goodies (family members said I ate more than they did, hahaha. I did double the recipe because I knew we would want MORE and it worked out great in a 9x`12 pan just not as thick but still delious!! Love your site and as you can tell in my recipe box I have lots of yours saved. Once my new printer hooked up I will be able to print some to make room for more. I have even been sharing them with my granddaughters. Vicki R Reply
