If you’re looking for a super easy but festive treat that your whole family will love, let me introduce you to these Dark Chocolate and Peppermint Rice Krispie treats. Chewy, sweet, and a cinch to prepare, these will keep everyone happy and make sure you aren’t spending hours upon hours with the oven this holiday season.
The Inspiration
I originally got the idea for this recipe from one of my all-time favorite treats as a kid, my mom’s rice krispie bars. My mom, the genius that she is, would put a layer of melted chocolate and peanut butter in the middle of her Rice Krispie bars. Let me tell you, once you eat Rice Krispie bars this way, you won’t be able to eat a plain one again. They are so delicious! So, with this recipe in mind, I decided to create a holiday spin on this dessert.
Rice Krispie Bar
To prepare the Rice Krispie portion, I always use the microwave. You can also use the stove to prepare the Rice Krispie treats, but the microwave always feels easier to me. Choose what works best for you!
To prepare them, you’ll simply melt in the microwave 3 tablespoons of butter and 7.5 ounces of marshmallows (see gram conversions below). I always use 30-second increments and give them a good stir after each one. Repeat until the marshmallows are completely melted. My marshmallows were melted after a minute total, but keep in mind each microwave can be different.
After your marshmallows are melted and combined with the butter, stir in a teaspoon of vanilla extract for extra flavor. Then, pour in Rice Krispie cereal and give it a good stir.
For this recipe, you’ll prepare two batches of Rice Krispies, one for the bottom and another for the top. You could try to prepare all of them at the same time, but you’d need a pretty big bowl. You also run the risk of the treats setting a bit too much since you’ll need some time in between the layers to prepare the peppermint and chocolate layer.
Dark Chocolate & Peppermint Layer
To make these treats extra special, I decided to go with dark chocolate. Really any chocolate will do, but I love how dark chocolate pairs with peppermint and the sweetness the Rice Krispie bars already have. I used dark chocolate chips, but you could also chop up a dark chocolate baking bar.
For the peppermint flavor, I decided to add it in two ways. First, I decided to stir in just a 1/4 teaspoon of peppermint extract into the melted chocolate. If you have used peppermint extract before, you know that a little goes a long way. I found this amount to be the perfect balance between the minty flavor and rich chocolate.
Crushed candy canes are the second addition of peppermint flavor. Two-thirds of them will get placed on top of the chocolate for a little texture and extra peppermint flavor. The other third will be pressed into the top of the Rice Krispies for looks. Think of it as peppermint sprinkles!
Some Tips
- To crush the candy canes, you can do a few different things:
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- Use a food processor.
- Use a high power blender.
- Place candy canes in a food storage bag and throw them on the ground to crush them. This is my kids’ preference, and they think it is so fun to smash candy canes this way! I recommend double bagging the candy canes, as I’ve had a few too many bags break in the throwing process. We get a little aggressive with this task sometimes! HA!
- To help make pressing the Rice Krispie treats less messy, I recommend using wax paper or aluminum foil to press it in. If you first spray the paper or foil with cooking spray, it will help ensure the treats do not stick.
Macros
The macros for 1/24 of the pan are rounded to 5F/30C/2P or 174 calories which is pretty reasonable for a special treat! Don’t forget they are also extra thick bars, so these can even be cut smaller if you’d like. I hope you make and enjoy these festive little treats this Holiday season.
Dark Chocolate & Peppermint Rice Krispie Treats
Ingredients
For the Bottom Rice Krispie Layer
- 3 T butter (42 g)
- 7.5 ounces marshmallows (~212 g)
- 1 tsp vanilla extract
- 124 g Rice Krispie Cereal, or similar off-brand
For the Dark Chocolate and Peppermint Layer
- 200 g Dark Chocolate Chips
- 1/4 tsp peppermint extract
- 3 candy canes, crushed into small pieces, divided
For the Top Rice Krispie Layer
- 3 T butter (42 g)
- 7.5 ounces marshmallows (~212 g)
- 1 tsp vanilla
- 124 g Rice Krispie Cereal, or similar off-brand
Instructions
For the Bottom Rice Krispie Layer
- Melt in the microwave butter and marshmallow in a large microwavable bowl. Use 30-second increments and give them a good stir after each one. Repeat until the marshmallows are completely melted. My marshmallows were melted after a minute total, but keep in mind each microwave can be different.
- After the marshmallows are melted, stir in the teaspoon of vanilla and then the rice Krispie treats.
- Spray a 9X13 pan gently with cooking spray or line with parchment paper. Place Rice Krispie batter into the prepared pan and then press into the pan to form an even layer. I like to use a piece of wax paper or aluminum foil sprayed with cooking spray to help keep my hands clean.
For the Dark Chocolate and Peppermint Layer
- In a small microwavable bowl, add in dark chocolate chips. Melt in the microwaves with 20-second intervals and give a good stir after each one. Once the chocolate has completely melted, add in the peppermint extract and stir well.
- Pour prepared chocolate evenly over the first rice Krispie layer. Spread with the back of the spoon to coat the entire layer of rice Krispies. Sprinkle crushed candy canes on top, reserving 1/3 for the top layer (no need to be perfect here, just eyeball it!).
For the Top Rice Krispie Layer
- Prepare the ingredients the same as the first rice Krispie layer. Once prepared, scoop the Rice Krispies onto the chocolate layer. Try to space it out a bit so as not to disturb the bottom layer. Using a wax paper or foil with cooking spray, gently press the Rice Krispies to form an even top layer.
- Once the layer is evened out, sprinkle on remaining crushed candy cane pieces. Then, press them into the Rice Krispie layer using a piece of wax paper or foil with cooking spray.
