Need a quick treat for the holidays? I whipped these up for a party this past weekend. It took me less than half an hour from start to finish - not too shabby.
What's so special about these, you might ask? The Rice Krispies are mixed with peppermint extract, and topped with lots of chocolate and crushed candy canes. It's simple, but quite tasty.
You can make these on the stove, but using the microwave speeds things up even more. Once they're made, just pop them in the freezer or fridge and they'll set up even faster.
Chocolate Peppermint Rice Krispies Treats
adapted from Our Best Bites
10 oz. mini marshmallows
2 tbsp. butter (plus extra to grease pan)
5 c. Rice Krispies
1 1/2 tsp. peppermint extract
1/2 c. semisweet chocolate chips
1/2 c. dark chocolate chips
1 tbsp. vegetable shortening
2-3 candy canes, crushed
Line a 13x9 pan with foil (nonstick if you have it) and grease the bottom and sides with butter.
Melt butter in large bowl in microwave. Add marshmallows and stir to coat. Melt in microwave in 30 second intervals at 50% power. Stir between each interval. Continue until melted and smooth.
Remove from microwave and add peppermint extract. Stir to combine. Then, add Rice Krispies and mix until combined. Pour mixture into pan, and press flat with rubber spatula.
Place each type of chocolate chip in its own small bowl. Add 1/2 tbsp. of shortening to each bowl. Melt chocolate in the microwave, stirring after each 30 second interval (or follow instructions on package of chocolate chips).
Cover Rice Krispie treats with chocolate mixture. (I spread the semisweet first and drizzled the dark chocolate on top, but do whatever you like.) Sprinkle with candy canes. Let set (put in fridge to speed process if desired) and cut into squares to serve.