Christmas Peppermint Rice Krispie Treats
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 6 cups Crispy Rice Cereal
- 10 oz Mini Marshmallows (about 1 bag)
- 6 tablespoons Unsalted Butter
- 1/2 teaspoon Peppermint Extract
- 1/2 cup Crushed Candy Canes or Peppermint Candies
- 1/2 cup White Chocolate Chips (for melting)
- 1 teaspoon Coconut Oil (optional, for the drizzle)
- Red and Green Sprinkles (optional)
Instructions
- Line a 9×9-inch square baking pan with parchment paper, leaving a bit of overhang on the sides. Lightly grease the parchment paper with butter or non-stick cooking spray to ensure the treats lift out easily later.
- In a large pot or Dutch oven, melt the butter over low heat. Once the butter is fully melted, add the mini marshmallows. Stir constantly with a silicone spatula until the marshmallows are completely melted and the mixture is smooth. Remove the pot from the heat immediately.
- Stir the peppermint extract into the melted marshmallow mixture. Be careful not to add too much, as peppermint extract is very strong. Ensure the flavor is evenly distributed throughout the gooey base.
- Add the crispy rice cereal and about half of the crushed candy canes to the pot. Gently fold the cereal into the marshmallow mixture until every piece is evenly coated. Working quickly helps prevent the mixture from hardening too fast.
- Transfer the mixture to your prepared baking pan. Using a buttered spatula or a piece of wax paper, gently press the mixture into an even layer. Do not pack it down too hard, or the treats will be tough rather than chewy.
- Melt the white chocolate chips (and coconut oil, if using) in the microwave in 30-second intervals until smooth. Drizzle the white chocolate over the top of the treats. Immediately sprinkle the remaining crushed candy canes and festive sprinkles over the wet chocolate. Let them set for about 30 minutes before slicing.