Chocolate Peppermint Rice Krispie Treats

Buddy himself would approve: Rice Krispies topped with peppermint candy cane bark straight out of the seven layers of the candy cane forest!  Perfect snack for your Christmas movie marathon or an Elf-themed holiday feast.

Prep Time 20 mins
Cook Time 5 mins
Rest Time 30 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 40
Best Season: Winter
Description

Rice Krispies topped with peppermint candy cane bark straight out of the seven layers of the candy cane forest!

Ingredients
    For the Base
  • 80 g Unsalted Butter
  • 400 g Marshmallows
  • 300 g Rice Krispies Cereal
  • 10 Candy Canes, crushed
    • For the Candy Cane Bark
  • 250 g Dark Chocolate
  • 100 g White Chocolate
  • 2 tbsp Coconut Oil
  • 2 Candy Canes, crushed
  • Decorative Sprinkles (Optional)
Instructions
  1. 1
    Line a large baking pan with baking paper on all sides. Then grease the base and sides with some cooking spray. We used a 41x31cm (16"x12 1/4") baking tray.
  2. 2
    In a large saucepan, melt the butter over medium-low heat. Then add the marshmallows, stirring occasionally until they're completely dissolved. This will take around 3 - 5 minutes.
  3. 3
    Remove the marshmallow mixture from the heat and use a silicone spatula to fold in the Rice Krispies and crushed candy canes.
  4. 4
    Transfer the mixture to the prepared pan. Using a wet spoon, gently push the mixture down to create an even layer. Then place the tray into the fridge while you melt the chocolate.
  5. 5
    Add the dark chocolate and coconut oil to a microwaveable bowl and microwave on high in 30 second intervals, stirring in between each interval, until the chocolate has completely molten.
  6. 6
    Microwave the white chocolate in a small microwaveable bowl, on high, in 15 second intervals until the chocolate has molten. Stir in between each interval.
  7. 7
    Take the Rice Krispie mix out of the fridge and top with the molten dark chocolate. Use a spatula or large spoon to evenly spread the chocolate to the edges.
  8. 8
    Drizzle the white chocolate all over the dark chocolate and use a toothpick to create swirls through both chocolates.
  9. 9
    Top with the remaining candy canes (and sprinkles if using), then return the mixture to the fridge until the chocolate has completely set. This should take around 30 minutes.
  10. 10
    Remove the Rice Krispie treats from the tray and cut them into 40 rectangles. Bars can be kept in the fridge, in an airtight container for up to 2 weeks.
Keywords: Candy cane, peppermint candy, candy cane bark, rice krispies, puff rice, rice krispies treats, marshmallows
Read it online: https://catnipkitchenadventures.com/recipe/chocolate-peppermint-rice-krispie-treats/
Treesa