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Easy Chocolate Drizzled Peppermint Rice Krispie Treats

  • Author: A Cultivated Nest
  • Category: Chocolate Drizzled Rice Krispie Treats
  • Cuisine: Desserts

Scale

Ingredients

  • 56 C. Kellogg’s Rice Krispies
  • 1 10.5 oz package of Peppermint Marshmallows (check the seasonal section of your store)
  • 4 tbs. butter
  • 4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)
  • 5 candy canes, crushed
  • 2 small sandwich baggies
  • Kitchen scissors

Instructions

  1. Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
  2. While the marshmallows and butter are melting, line a 9×13 baking dish with parchment paper or spray with some non-stick cooking spray. This will help tremendously with sticking.
  3. Once the marshmallows and butter have completely melted, pour in the Rice Krispie cereal and stir well coating all the Rice Krispies.
  4. Quickly pour the mixture in the baking dish and press down. Evenly. This is where sandwich baggie #1 comes into play. I wore it like a glove and sprayed it with non-stick spray and then evenly pressed down on the Rice Krispie bars making them even in the pan.
  5. Pour the chocolate chips into a small microwave safe dish and heat in 20 second increments, stirring every 20 seconds until melted. Remove from the microwave and let cool a few minutes.
  6. Scoop the melted chocolate into sandwich baggie #2 and snip the corner of the baggie with the kitchen scissors.
  7. Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. It doesn’t have to be perfect, I just criss-crossed and webnt back and forth.
  8. Lastly sprinkle with the crushed candy canes. They will stick on top of the melted chocolate.
  9. Cut evenly into 24 squares. 2 squares = 1 serving. Store in an airtight container for 4-5 days.