Peppermint Bark Rice Krispies Treats

Peppermint bark rice krispies treats are the perfect quick and impressive-looking treat for the holidays. Sweet peppermint rice krispies treats are topped with thin layers of chocolate and crushed candy canes.

Prep Time 10

Cook Time 5

Resting Time 20

Total Time 35

Servings squares

Author Heather

Ingredients

¼ cup (57 g) unsalted butter
10 ounces (284 g) mini marshmallows
¼ teaspoon salt
¼ teaspoon peppermint extract
6 cups (168 g) rice krispies cereal
6 ounces (170 g) dark chocolate melting wafers
6 ounces (170 g) white chocolate melting wafers
3 candy canes crushed

Instructions

Line 9x13 pan with parchment paper (or lightly grease) and set aside.
In a stock pot over low heat, melt butter. Add mini marshmallows, salt, and peppermint extract, stirring until mostly melted. Remove from heat.
Add cereal and stir until evenly coated. Using a spatula, press cereal mixture firmly into prepared 9x13 pan.
In a microwave safe bowl, add dark chocolate melting wafers. Microwave in 30 second increments and stir until melted.
Pour over treats and spread edge to edge in an even layer. Refrigerate for up to 10 minutes, or until set.
In a microwave safe bowl, add white chocolate melting wafers. Microwave in 30 second increments and stir until melted.
Pour over dark chocolate layer and spread edge to edge in an even layer. Top with crushed candy canes while chocolate is still wet. Refrigerate for up to 10 minutes, or until set.
Slice into squares and serve.

Notes

Storage: Rice krispies treats will keep for about two days in a tightly sealed container at room temperature. Leftovers can be frozen for up to three months.
Make ahead: If making ahead, store rice krispies treats slab whole and slice the day of serving. Slicing and storing separately will dry out treats faster than leaving whole.

Nutrition