Imagine the cool, festive zing of peppermint melting perfectly with the nostalgic crunch of Rice Krispies. That’s exactly the magic you get in this **Peppermint Rice Krispies Treats Recipe**—a twist on a classic that’s as fun to make as it is to eat.
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Why You'll Love This Recipe
I’ve made a lot of Rice Krispies treats in my day, but adding peppermint and that crushed candy cane crunch just takes it to a whole new level. This recipe is perfect when you want something festive without fussing over complicated baking—it’s quick, fun, and deeply satisfying.
- Festive Flavor Boost: Peppermint extract combined with candy cane pieces adds a refreshing holiday touch that brightens the classic treat.
- Textural Fun: The mix of soft marshmallows, crispy cereal, and crunchy candy creates a perfect bite every time.
- Chocolate Layers: Adding both dark and white chocolate drizzles brings richness and visual appeal that’s impressive but easy.
- Simple & Quick: You can have these ready in under 30 minutes, making them awesome for last-minute parties or sweet cravings.
Ingredients & Why They Work
The ingredients here balance classic crunch with festive flavor and creamy richness. Each plays a key role in both taste and texture, so I recommend using the best you can find, especially with the chocolate and peppermint.
- Salted butter: Adds richness and helps the marshmallows melt smoothly, plus the salt balances sweetness nicely.
- Miniature marshmallows: They melt easily for a gooey base but keep a bit of texture when some are reserved and mixed in later.
- Peppermint extract: Gives that unmistakable holiday zing—don’t skip it or substitute improperly, or you’ll lose the signature flavor.
- Rice Krispies cereal: Provides crisp, airy crunch that holds the treat’s shape without feeling heavy.
- Crushed candy canes: These aren’t just for decoration—they add bursts of peppermint crunch and color throughout.
- Chopped dark and white chocolate: Layered drizzles create a beautiful finish and balance sweet with slight bitterness.
Make It Your Way
One of the fun things about Rice Krispies treats is how easy it is to add your own spin. For example, I love swapping in white chocolate chips right in the mix sometimes or using peppermint bark pieces instead of crushed candy canes for extra holiday cheer!
- Variation: I once sprinkled mini M&Ms on top instead of candy canes for a colorful twist—delicious, especially for kids.
- Dietary Change: For a gluten-free option, just make sure your cereal is certified gluten-free.
- Seasonal Twist: Swap peppermint extract with orange or cinnamon for a cozy fall feel.
Step-by-Step: How I Make Peppermint Rice Krispies Treats Recipe
Step 1: Prep Your Workspace and Candy Canes
I always start by lining my 9×13 inch baking dish with parchment paper. This makes cleanup a breeze and helps me lift the treats out easily. Next, unwrap your candy canes and crush them by placing them in a plastic bag and smashing gently with a rolling pin. You want small, uneven pieces—not powder.
Step 2: Melt Butter and Marshmallows
Use a large pot over medium heat to melt your butter first—watch carefully so it doesn’t brown. Then reduce heat to low, add most of the marshmallows (reserve 1 cup for later), and stir constantly until everything is melted and smooth. This is the point where you build the gooey base, so don’t rush it or you’ll end up with clumps.
Step 3: Add Peppermint and Cereal Mix
Take the pot off the heat and stir in the peppermint extract. Then quickly fold in the Rice Krispies, crushed candy canes (reserve some for topping), and the reserved marshmallows. These add extra chew and little pockets of fluffiness in each bite.
Step 4: Press and Chill
Transfer everything into your lined pan. Press gently with buttered hands or use the empty butter wrapper to spread it evenly—but don’t compact it too much or the treats get too dense. Let it cool just a bit before moving to the chocolate step.
Step 5: Chocolate Drizzle Magic
In separate bowls, melt the dark and white chocolates—20 seconds at a time in the microwave with stirring between bursts works best to avoid burning. Drizzle both over the treats, then sprinkle the remaining crushed candy cane on top. Give the pan a gentle shake to smooth it out before letting it set completely.
Top Tip
After making these Peppermint Rice Krispies Treats a few times, I learned the key to perfect texture and flavor is in controlling the heat when melting marshmallows and butter. Too hot, and the marshmallows get grainy; too cool, and they won’t combine evenly.
- Low & Slow Melting: Keep your pot on low heat once butter is melted to prevent scorching the marshmallows.
- Gentle Pressing: Use buttered hands or the butter wrapper to gently press into the pan without compacting too much for fluffier treats.
- Chocolate Tempering Shortcut: Microwave chocolates in short bursts stirring often to avoid burning and maintain a glossy finish.
- Crush Candy Canes Just Right: Aim for small chunks rather than powder to get that lovely peppermint crunch consistently.
How to Serve Peppermint Rice Krispies Treats Recipe
Garnishes
I like to sprinkle just a bit more crushed candy cane right before serving for extra sparkle and crunch, and sometimes add a tiny dusting of edible glitter for holiday parties—it’s a simple touch that wows. You can also lightly drizzle some additional melted white chocolate right on top for an elegant finishing touch.
Side Dishes
These Peppermint Rice Krispies Treats are sweet enough on their own, so I usually pair them with a hot cup of cocoa or peppermint mocha for the full cozy vibe. They also go great alongside gingerbread cookies or spiced nuts if you’re hosting a holiday spread.
Creative Ways to Present
For gatherings, I’ve arranged these treats on a festive platter with holly sprigs and small candy canes lining the edges. Wrapping individual squares in cellophane tied with red or green ribbons also makes them perfect as homemade gifts, and trust me, they get gobbled up fast!
Make Ahead and Storage
Storing Leftovers
I store leftover Peppermint Rice Krispies Treats in an airtight container at room temperature. They stay chewy and fresh for up to five days, which is great if you want to make a batch early for a party or keep some handy for a quick sweet fix.
Freezing
Freezing works surprisingly well here. I wrap each square in plastic wrap and place them in a sealed container. When thawed at room temperature, they taste almost like freshly made—just remember to unwrap before reheating to avoid any sogginess.
Reheating
If you want that freshly-made gooeyness back, pop a thawed treat in the microwave for 10–15 seconds. Don’t overheat, or you risk melting the chocolate drizzle and losing the peppermint crunch. A gentle warm-up is all you need.
Frequently Asked Questions:
Yes, you can substitute regular marshmallows if that’s what you have on hand. Just note that they might take a little longer to melt. Miniature marshmallows tend to melt faster and more evenly, which helps with the gooey texture.
The easiest way is to place candy canes in a zip-top bag and gently crush them with a rolling pin or heavy pan. You want small chunks for texture, not fine powder, which can quickly melt into the treats.
To make this Peppermint Rice Krispies Treats Recipe vegan or dairy-free, use a plant-based butter alternative and check that your marshmallows are vegan (some brands offer vegan versions). Also, make sure your Rice Krispies cereal doesn’t contain vitamin D3 derived from animal sources.
The key is not to overcook the marshmallow mixture and to press the cereal lightly rather than compacting it tightly in the pan. Storing them in an airtight container at room temperature also helps maintain a chewy texture.
Final Thoughts
This Peppermint Rice Krispies Treats Recipe holds a special spot in my heart because it combines the simple joy of a childhood favorite with that magical peppermint punch we all crave during the holidays. Making these treats always brings a little festive cheer into the kitchen, and I’m sure you’ll enjoy sharing them as much as I do. Give them a try, and don’t be surprised if they become your new go-to festive snack!
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Peppermint Rice Krispies Treats Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delight in these festive Peppermint Bark Rice Krispies Treats, combining the classic crispy marshmallow base with rich dark and white chocolate drizzles and a refreshing peppermint crunch from crushed candy canes. Perfect for holiday celebrations or as a sweet seasonal snack.
Ingredients
Main Ingredients
- ½ cup salted butter
- 2 (10-ounce) bags miniature marshmallows
- ¼ teaspoon peppermint extract
- 8 cups Rice Krispies
- ¼ cup crushed candy canes, divided (about 4 candy canes)
- 5 ounces chopped dark chocolate (about ¾ cup)
- 5 ounces chopped white chocolate (about ¾ cup)
Instructions
- Prepare the Baking Dish: Line a 9×13-inch baking dish with parchment paper. Unwrap and crush the candy canes, setting aside the divided amounts needed later.
- Melt Butter and Marshmallows: In a large pot over medium heat, melt the butter. Reduce heat to low and add most of the marshmallows, reserving 1 cup for later. Stir continuously until the marshmallows are fully melted and combined with the butter.
- Combine Ingredients: Remove the pot from the heat. Stir in the peppermint extract, Rice Krispies cereal, 2 tablespoons of the crushed candy canes, and the reserved marshmallows. Mix until everything is well coated.
- Transfer and Press: Transfer the mixture into the prepared baking dish. Press gently into an even layer without compacting too much, using the empty butter wrapper, buttered hands, or a spatula for ease.
- Melt Chocolates: Carefully melt the dark chocolate and white chocolate separately by heating in the microwave in 20-second intervals, stirring between each until smooth and fully melted.
- Decorate Treats: Drizzle the melted dark and white chocolates over the Rice Krispies layer. Gently shake the pan to even out the chocolate topping. Sprinkle the remaining crushed candy cane pieces evenly over the top.
- Set and Slice: Allow the treats to set completely at room temperature until firm. Once set, slice into squares and serve.
Notes
- Store treats in an airtight container at room temperature for up to five days to maintain their freshness and chewiness.
- For longer storage, wrap individual squares in plastic wrap and freeze in an airtight container for up to two months; thaw at room temperature before serving.
- Reheat thawed treats briefly in the microwave to regain a gooey texture, but avoid overheating to preserve the chocolate drizzle layers.
- You can prepare these treats up to three days ahead of time and store in a sealed container, making them perfect for hassle-free holiday entertaining.
Nutrition
- Serving Size: 1 square (about 55g)
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
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