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Peppermint White Chocolate Rice Krispie Treats


  • 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


  • 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 9x13 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.