Peppermint Bark Rice Krispie Treats

Introducing the collab of the holiday season: peppermint bark x Rice Krispie treats. These peppermint bark Rice Krispie treats are made with a thick rice krispie treat mixed with crushed up peppermint candies, then topped with a thick layer of peppermint bark!

Peppermint Bark Rice Krispie Treats

Take two of the most delectable and easy holiday treats (peppermint bark + rice krispie treats duh) and smash them together into the most delicious peppermint bark Rice Krispie Treats. Made with a gooey marshmallow cereal base studded with crushed up peppermint candies and topped with a thick layer of homemade peppermint bark. These festive Rice Krispie treats come together in under an hour with minimal ingredients and stay soft and gooey for daysssss making them the perfect addition to any holiday dessert spread or cookie box.

Ingredients for peppermint bark Rice Krispie treats

I LOVE Rice Krispie treats because you need just a few ingredients to make a delicious homemade sweet treat and these festive Rice Krispie treats are no exception. You’ll need the usual suspects for Rice Krispie treats plus chocolate and peppermint candies for the peppermint bark topping. Here’s your grocery list:

• Marshmallows
• Rice Krispie cereal
• Peppermint candies or candy canes
• Dark Chocolate
• White Chocolate

Et voila! You have peppermint bark Rice Krispie treats with just 5 simple ingredients!

Tips for the best peppermint bark Rice Krispie treats

Like all baking, I firmly believe that making Rice Krispie treats should be FUN. Not stressful. Which is why we want to give you all the tips and tricks you’ll need to make the process go as smoothly as possible.

• Use high quality chocolate: First impressions are everything and the first component of these Rice Krispie treats that will hit your taste buds is the peppermint bark topping. Be sure to use a high quality chocolate like Ghiarardelli, Lindt, Godiva, or something comparable! It will melt
• Be careful melting your chocolate: Tempering chocolate can be finicky, and the last thing you want to do is overcook or split your chocolate. Not only is it a huge bummer, it’s also a pricier ingredient! When it comes to melting chocolate the name of the game is low and slow. I prefer to melt chocolate in a microdouble boiler, constantly stirring it to make sure it doesn’t burn! Also, make sure to not get any water in your chocolate, as this can cause it to split.
• Don’t forget the coconut oil: The coconut oil will make serving your homemade Reese’s cup a breeze. A tablespoon of coconut oil will soften your chocolate enough so that a knife slices through like butter, but not so much that it won’t hold it’s shape.

How to store these peppermint bark Rice Krispie treats

I love making Rice Krispie treats for the holiday season because they keep very well and stay fresh of days, making them the perfect candidate for shipping in holiday cookie boxes or tossing in a container to bring over to a holiday gathering. I like to store these Rice Krispie treats in an air-tight container in the fridge because they’ll keep the longest there–up to 2 weeks! Just be sure to let the Rice Krispie treats come back to room temperature before eating or you’ll be in for an intense jaw work out. You can also store these in an air-tight container at room temperature for up to 1 week before they start to taste stale!

Happy holiday baking, my friends!

XXX

• Author: Sarah | Broma Bakery
• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 16 bars
• Category: dessert
• Method: no bake
• Cuisine: american

Peppermint Bark Rice Krispie Treats

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Introducing the collab of the holiday season: peppermint bark x Rice Krispie treats. These peppermint bark Rice Krispie treats are made with a thick rice krispie treat mixed with crushed up peppermint candies, then topped with a thick layer of peppermint bark!

• Author: Sarah | Broma Bakery
• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 16 bars
• Category: dessert
• Method: no bake
• Cuisine: american

Units: USM

Equipment

8 x 8″ baking pan

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mixing bowl

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parchment paper

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rubber spatula

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Ingredients

• 6 tablespoons unsalted butter
• 12 ounces (about 6 1/2 cups) marshmallows
• 5 1/2 cups Rice Krispie cereal
• 1/2 cup crushed peppermint candies, divided
• Pinch of salt
• 8 ounces dark or bittersweet chocolate, chopped
• 4 ounces white chocolate, chopped
• 1 tablespoon coconut oil

Instructions

1. Line an 8 x 8-inch baking pan with parchment paper on all sides, then grease the bottom and sides with cooking spray. Set aside.
2. In a large saucepan over medium low heat, melt the butter. Next, add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, 3 to 5 minutes. Remove from the heat and use a silicone spatula to fold in the Rice Krispie cereal until evenly coated.
3. Pour all but a few tablespoons of the crushed peppermint candies into the mixture (you’ll save the rest for topping the bars later) and fold until combined. Transfer the mixture into the prepared pan. Rinse the silicone spatula off, then use it (still a little bit wet, as this will help with stickiness!) to push the bars down gently into an even layer. Place the bars into the fridge to set slightly while you melt your chocolate.
4. In a medium microwave-safe bowl, add the chopped chocolate and coconut oil and microwave on high for 30 seconds.
5. Remove the bowl from the microwave and use a silicone spatula or spoon to stir everything around. Continue microwaving the chocolate in 30 second increments until it’s melted completely, then set aside while you melt the white chocolate. 
6. In a small microwave-safe bowl, add the chopped white chocolate and microwave on high for 15 seconds.
7. Remove the bowl from the microwave and use a silicone spatula or spoon to stir everything around. Continue microwaving the white chocolate in 15 second increments until it’s melted completely.
8. Take the bars out of the fridge and top with the melted dark chocolate, using an offset spatula or the back of a large spoon to spread it evenly to the edges. Next, spoon large dollops of white chocolate all over the dark chocolate (aim for 6-8 dollops). Use a toothpick (a chopstick also works) to create swirls through both chocolates. Top with the remaining peppermint candies, then place back in the fridge until the chocolate sets completely, about 30 minutes.
9. Remove, cut into 9 large or 16 small squares, and serve. Bars can be kept in an airtight container in the fridge for up to 2 weeks.