Description
Deliciously festive Mint Chocolate Chip Rice Krispie Treats combining the classic crispy cereal base with a refreshing peppermint flavor and mini chocolate chips. These easy no-bake treats are perfect for holiday gatherings or anytime you crave a sweet, minty snack.
Ingredients
Main Ingredients
- 4 2/3 cups Rice Krispies Cereal
- 4 tablespoons salted butter
- 10 ounces marshmallows
- 1 teaspoon peppermint extract
- About 10 drops green food coloring (liquid)
- 3/4 cup mini chocolate chips
Instructions
- Prepare the Bowl: Grease a large mixing bowl with butter or spray it with cooking spray to prevent sticking. Then pour the Rice Krispies Cereal into the greased bowl and set it aside for later.
- Melt Butter: In a medium-large saucepan, melt 4 tablespoons of salted butter over low heat to ensure it doesn't brown or burn.
- Add Marshmallows: Add 10 ounces of marshmallows to the melted butter in the saucepan and stir to coat all the marshmallows evenly.
- Heat Until Mostly Melted: Continue heating the marshmallows while stirring occasionally until about three-quarters of them have melted and softened in the buttery mixture.
- Remove from Heat and Finish Melting: Take the saucepan off the heat and keep stirring vigorously, smashing the marshmallows to help all of them melt completely into a smooth mixture.
- Add Flavor and Color: Stir in 1 teaspoon of peppermint extract and approximately 10 drops of green liquid food coloring to give the mixture a refreshing minty taste and festive color.
- Combine with Cereal: Pour the melted marshmallow mixture over the Rice Krispies Cereal in the bowl. Toss thoroughly to evenly coat all the cereal pieces.
- Cool Slightly: Let the mixture cool for 5 to 8 minutes, or until it feels cool enough to handle but still pliable.
- Prepare Chocolate Chips: Reserve about 3 tablespoons of the mini chocolate chips to sprinkle on top later, then add the remaining chocolate chips into the coated cereal and stir gently to combine.
- Shape the Treats: Spread the mixture into a well-buttered 8-inch pan, pressing it down evenly for compactness.
- Add Topping: Sprinkle the reserved mini chocolate chips over the top and gently press them into the surface using the back of a rubber spatula or spoon.
- Cool Completely: Allow the treats to cool at room temperature for at least 30 minutes to set properly.
- Cut and Serve: Remove the set treats from the pan and cut into 16 squares for serving.
Notes
- Use salted butter as it balances the sweetness, but unsalted butter can be used if preferred.
- Adjust the amount of peppermint extract to taste; start with less if you prefer a milder mint flavor.
- Green food coloring is optional but adds a festive look to the treats.
- For easier spreading, butter your spatula or spoon to prevent sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a vegan version, substitute vegan marshmallows and butter alternatives.
