These Peppermint Rice Krispie Treats are the perfect no bake Christmas dessert. They’re soft, extra gooey thanks to my special tips and extra marshmallows, and topped with melty white chocolate and crushed candy canes. They give classic rice krispie treats the perfect extra flavor.
These treats are just as easy to make as the classic, but taken up a notch for the holidays. The base is extra gooey, and the additional of peppermint extract, candy cane pieces, and white chocolate gives them the perfect Christmassy twist. They’re festive, delicious, and so easy!
Why You’ll Love these:
- No Bake Treat: These only take about 15 minutes to make, with no oven, and just a few ingredients. Just what we need to balance our busy baking during the holidays.
- Extra Gooey: With a few tips (low temperature, and extra marshmallows) these are extra gooey and chewy.
- Peppermint Flavor: The peppermint extract and candy canes make these perfect for the holidays.
- Kid Friendly: This recipe is super easy, even the kids can help out. They’ll love stirring the marshmallows, or sprinkling the peppermint candy pieces on top.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Peppermint Rice Krispie Treat Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: this gives a nice buttery flavor to the treats
- Mini Marshmallows: We’re using a whole 16 oz bag to keep the treats extra gooey.
- Rice Krispie Cereal: Any brand of crisp rice cereal works.
- Pure Vanilla Extract: This adds a little extra flavor, you’ll never want to make your treats without it, once you try.
- Peppermint Extract: Just a little to give the treats a minty flavor throughout.
- Salt: Adds a little extra flavor to the treats. If you use salted butter you can skip the extra salt.
- Candy Canes: Crushed up into small pieces for topping our treats.
- White Chocolate: Adds a little extra sweetness, and extra flavor drizzled on top
How to make Peppermint Rice Krispie Treats
Step 1: Melt the Butter and Marshmallows. Add the butter to a large pot and melt over medium low heat. Once melted add in the mini marshmallows and melt slowly, stirring often until melted.
Step 2: Stir in the Cereal. Remove from the heat and stir in the vanilla extract, peppermint extract, and salt. Stir in the cereal, and remaining marshmallows.
Step 3: Press into the Pan. Press the cereal mixture into the pan, sprinkle half of the crushed candy cane over the top of the rice krispie treats.
Step 4: Add the White Chocolate. Add the white chocolate chips to a small bowl and melt them in 30 second increments until you can stir them smooth. Drizzle over the top of the rice krispie treats. Sprinkle with additional candy cane pieces. Let the bars sit until set, about 1 hour.
Tips and Tricks:
- Use Fresh Ingredients: Use fresh marshmallows, and fresh cereal for the best results. If either are slightly stale your treats are more likely to be dry and stale too.
- Cook on Medium Low Heat: We want to melt the butter and marshmallows on medium low to keep our marshmallow mixture nice and gooey. We want less moisture to evaporate from the mixture keeping the treats extra soft.
- Use Peppermint Extract: For the right minty flavor, use peppermint extract. Not spearmint or mint extract. Those will give you more of a toothpastey flavor, which we want to avoid.
- Press Gently: You don’t want to crush your rice krispie treats down when pressing them into the pan. You want to gently press them down a bit with a greased spatula or your hands.
- Add Chocolate: Drizzle milk chocolate or dark chocolate on top, with the white chocolate to give an extra pretty finish.
Storage Instructions
Transfer the bars into an airtight container and store them at room temperature for 3 to 4 days. Don’t keep them in fridge or the bars will get too hard.
You can also freeze them for up to 1 month. Wrap tightly in plastic wrap and then place in a freezer bag. Let sit at room temp before serving.
These Peppermint Rice Krispie Treats are such a fun holiday twist. They’re gooey, crunchy, and loaded with a nice peppermint flavor. They’re perfect for Christmas parties, cookie exchanges, or for enjoying at home with some hot cocoa.
More Peppermint Recipes
- Mint Oreo Brownies
- Chocolate Peppermint Kiss Cookies
- Peppermint Bark Graham Crackers
- Peppermint Christmas Crack
- Peppermint Buttercream Frosting
- White Chocolate Peppermint Popcorn Recipe
- Peppermint Cream Cheese Candies
- Peppermint Sugar Cookie
- Peppermint Muddy Buddy Recipe
If you try this Peppermint Rice Krispie Treat Recipe, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Peppermint Rice Krispie Treats
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 7 cups mini marshmallows (divided)
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 tsp salt
- 8 cups crisp rice cereal
- 1/2 cup crushed candy cane pieces
- 1/2 cup white chocolate chips
Instructions
- Line a 9×13 baking pan with parchment paper. Lightly grease the parchment and pan with nonstick spray. Set aside.
- Add the butter to a large pot over medium low heat. Let it melt completely. 1/2 cup unsalted butter
- Add in 6 cups of the marshmallows, and stir together gently until marshmallows are completely melted. 7 cups mini marshmallows
- Remove the pan from the heat and stir in the vanilla extract, peppermint extract, and salt. 1 tsp vanilla extract, 1/2 tsp peppermint extract, 1/4 tsp salt
- Add in the cereal, and remaining 1 cups of marshmallows and stir until the cereal is coated evenly with the melted marshmallow mixture, and the other marshmallows just start to melt. 8 cups crisp rice cereal
- Scoop the mixture into the prepared pan.
- Sprinkle 1/3 of the candy cane pieces over the top of the rice krispie treats. 1/2 cup crushed candy cane pieces ,
- Add the white chocolate chips to a small bowl and microwave in 20 second increments, stirring after each until you can stir it smooth. 1/2 cup white chocolate chips
- Transfer the white chocolate to a ziptop bag and snip the corner. Drizzle over the top of the treats.
- Add the remaining candy cane piece over the top of the rice krispie treats sprinkled evenly.
- Allow the treats to set and cool to room temperature for about 1 hour, then slice into pieces and enjoy.
Notes
- Use Fresh Ingredients – Use fresh marshmallows, and fresh cereal for the best results. If either are slightly stale your treats are more likely to be dry and stale too.
- Cook on Medium Low Heat – We want to melt the butter and marshmallows on medium low to keep our marshmallow mixture nice and gooey. We want less moisture to evaporate from the mixture keeping the treats extra soft.
- Press Gently – You don’t want to crush your rice krispie treats down when pressing them into the pan. You want to gently press them down a bit with a greased spatula or your hands.
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