Just in time for Christmas! Peppermint flavored anything bring me right back to this time of year.
Peppermint White Chocolate Rice Krispie Treats
Ingredients
- 5 tbsp unsalted butter
- 8 cups mini marshmallows
- 6 cups rice krispie cereal
- 1/2 tsp salt
- 2 cups mini marshmallows
- 1 cup white chocolate chips
- 1/3 cup crushed candy canes
Optional White Chocolate Drizzle
- 1/2 cup white chocolate chips
Instructions
- Use a large pasta pot and melt the butter over medium heat.
- After the butter has melted, add the 8 cups of the mini marshmallows. Stir continuously over medium heat so that the marshmallows won’t burn.
- Once the marshmallows have melted, turn off the heat, and add the cereal and salt. Stir a few times, until mixed, and then add the remaining 2 cups of marshmallows, white chocolate chips, and crushed candy cane. Stir until completely combined.
- Pour out the mixture into a greased or parchment lined 9×13 pan. (You can always use a smaller pan for thicker bars.) Press it down into the corners and let cool for about 15 minutes before cutting.
Optional White Chocolate Drizzle
- Melt white chocolate chips in a microwave safe bowl. Microwave in 15 second increments until fully melted.
- Transfer melted chocolate to a piping bag and cut just a tiny bit of the end off so that a small drizzle will come out.
- Drizzle as desired over the top of cooled rice krispies. Place in fridge for about 20 minutes, until chocolate hardens, before cutting.