Ingredients

The following ingredients have 12 Servings
  • 3 Tablespoons unsalted butter
  • 4 cups mini marshmallows ((approximately 2/3 of a bag))
  • ¾ teaspoon peppermint extract (divided)
  • 4 candy canes (crushed)
  • 5 cups rice cereal ((approximately 6 ounces))
  • 12 ounces white chocolate chips
  • 12 ounces chocolate chips
  • red and white sprinkles (optional, for decoration)

Instruction

  • In a large saucepot, melt the butter over low heat.
  • When melted, add the marshmallows. Stir until melted, approximately 3 minutes. Add 1/2 teaspoon peppermint extract and stir to combine.
  • Add the rice krispies and 2 of the crushed candy canes. Stir to combine.
  • Immediately transfer the rice krispie mixture to a greased 9 by 13 baking dish. Press the mixture into the dish until level and spread out.
  • Melt the white chocolate by placing in a bowl and microwaving on high for 1 minute. Stir and continue heating if needed in 15 second intervals, stirring in between, until fully melted. Stir in the remaining 1/4 teaspoon peppermint extract.
  • Spread the white chocolate across the rice krispies. This is easiest with an offset spatula. Try to make it as even as possible.
  • Let the rice krispies sit until the white chocolate is firm, approximately 20 minutes in the refrigerator. (This can also be done at room temperature but it will take a lot longer).
  • Once firm, heat the chocolate chips in a small bowl in the microwave by heating on high for 1 minute. Stir and continue heating if needed in 15 second intervals, stirring in between, until fully melted.
  • Spread the chocolate across the rice krispies with the offset spatula, again trying to make it as level as possible.
  • Immediately sprinkle the top with the remaining crushed candy canes and any sprinkles as desired. Cool or let sit until firm. Cut into 12 squares.