These Chocolate Peppermint Rice Krispie Treats are the thing your kids, spouse, and everyone else will beg you to make for Christmas and the holiday season. They’re deeply chocolatey and gooey with just the right amount of peppermint zing.
They’re great to make for the family during the winter months, but even better as a food gift for neighbors and coworkers. Make a few batches, stack them, and wrap them in twine. They’ll love them and might even start to look forward to them every year.
Are you looking for other AMAZING giftable no-bake treats to make for the holidays? Check out our salted caramel Rice Krispie treats and our Oreo rice crispy treats.
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Why You’ll Love This Recipe…
- If you love peppermint desserts, this one is a must make. It’s festive and fun while also easy to make.
- The treats have plenty of marshmallows so each bite is soft and gooey instead of dry.
- Whether you make them for Christmas parties, cookie exchanges, or food gifts for your neighbors and friends, these are sure to get attention.
Ingredients
- Rice Cereal – Always use fresh cereal.
- Marshmallows – Mini marshmallows melt better. Always use fresh marshmallows.
- Butter – Unsalted butter because you don’t want the treats to be salty.
- Cocoa Powder – We like Dutch-process cocoa powder because it has a deeper chocolate flavor.
- Chocolate Chips – Semi-sweet chocolate chips make the treats chocolatey without adding too much sugar.
- Peppermint Extract – Gives the treats that peppermint flavor throughout.
- Candy Cane – I prefer crushed candy cane pieces but other peppermint candy can work too.
- Espresso Powder – Espresso is our secret chocolate flavor booster.
- Salt – Makes the flavors pop.
See the recipe card for quantities.
How to Make Chocolate Peppermint Rice Krispie Treats
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
In a large pot over low heat, melt the butter.
Whisk in the cocoa powder and espresso powder until smooth. Cook for about 30 seconds to bloom the cocoa.
Add the mini marshmallows and stir continuously until completely melted and smooth.
Remove the pot from the heat. Add the chocolate chips and peppermint extract.
Stir until the chocolate chips are melted and the mixture is smooth.
Add the Rice Krispies cereal and the crushed peppermint candies; gently fold until evenly coated.
Transfer the mixture to the prepared pan and lightly press it into an even layer. Do not pack the mixture tightly.
Allow the treats to cool for 1 hour before cutting into 16 squares.
Melt the white chocolate chips until smooth, then transfer to a piping bag. Snip off the tip and drizzle the white chocolate over the treats. Allow the chocolate to set for about 10 minutes before enjoying.
Top Tip
Don’t press the treats mixture too firmly into the pan as this will cause them to be hard.
Storage
These treats can be stored for up to 5 days on the counter or pantry. But they must be placed in an airtight container or they’ll get soggy.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Do you have a forgotten bag of old, dried-up, seen-better-days marshmallows in the back of the cabinet? Yeah, don’t use those. Buy fresh marshmallows instead. Next, heat the marshmallow/butter mixture over low heat. Don’t rush the process. Lastly, store the treats in an airtight food container.
I’ve done this before! You probably used too many marshmallows. The key is to measure the ingredients and keep the right amounts. Don’t eyeball it. 😉
If the mixture feels too soft, you can easily fix it by folding in additional cereal ½ cup at a time. You’ll know it’s ready when the mixture starts pulling away from the bowl.
Good question. First, let them cool, then cut them evenly. If you need picture-perfect cuts, grease your knife with butter or cooking spray before cutting.
Chocolate Peppermint Rice Krispie Treats Recipe
Ingredients
- 6 Tbsp Salted Butter
- ⅓ Cup Dutch Cocoa Powder
- 16 Oz Mini Marshmallows
- 1 Tsp Espresso Powder
- ¾ Cup Semi Sweet Chocolate Chips
- ½ Tsp Peppermint Extract
- 8 Cups Rice Krispie Cereal
- ½ Cup Crushed Candy Canes
- ¼ Cup White Chocolate Chips
Instructions
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- In a large pot over low heat, melt the butter.
- Whisk in the cocoa powder and espresso powder until smooth. Cook for about 30 seconds to bloom the cocoa.
- Add the mini marshmallows and stir continuously until completely melted and smooth.
- Remove the pot from the heat. Add the chocolate chips and peppermint extract. Stir until the chocolate chips are melted and the mixture is smooth.
- Add the Rice Krispies cereal and the crushed peppermint candies; gently fold until evenly coated.
- Transfer the mixture to the prepared pan and lightly press it into an even layer. Do not pack the mixture tightly.
- Allow the treats to cool for 1 hour before cutting into 16 squares.
- Melt the white chocolate chips until smooth, then transfer to a piping bag. Snip off the tip and drizzle the white chocolate over the treats. Allow the chocolate to set for about 10 minutes before enjoying.
Notes
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
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