Go Back
Print Recipe

Dark Chocolate & Peppermint Rice Krispie Treats

A festive take on a childhood classic, layered with melted dark chocolate and crushed candy canes.

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.

Notes

Macros for 1/24 of the pan are rounded to 5F/30C/2P.