Peppermint Bark Rice Krispie Treats

Peppermint Bark Rice Krispie Treats take classic cereal bars to a festive new level. Finished with a sweet white-chocolate drizzle and a sprinkle of crushed peppermint candies, they’re irresistibly chewy, crunchy, and holiday-ready.

I live for peppermint and chocolate! And these peppermint bark rice krispie treats take gooey treats to a whole new level.

Cocoa krispies, white chocolate, candy canes, marshmallows, I mean, how can you go wrong? It's like every kid's dream in one sweet, gooey, handheld treat.

These candy cane Rice Krispie treats are incredibly easy to make, and my kids love helping with the dumping, stirring, and cutting. I say have fun with it!

(Love homemade crispy treats? Try my browned butter rice crispy treats next!)

Key Ingredients

• Unsalted butter - I typically buy unsalted butter because I can always add salt (but I can't take it out!). If you don't want to use butter, try my coconut oil rice krispie treats instead!
• Marshmallows - You can use mini or large marshmallows for the base. Mini melt quicker but large ones work too!
• Peppermint extract - A little bit goes a long way! For a subtle peppermint flavor, reduce the amount to ¼ teaspoon. And be sure to measure! Don't just dump some in or you might add too much.
• Cocoa krispies - For a chocolatey flavor! Regular rice krispies work great too!
• Mini marshmallows - I stir in extra mallows at the end for even more gooey marshmallow flavor.
• White chocolate - You can use white chocolate chips or melting wafers. Melting wafers are made for melting and drizzling so they're not as finicky or likely to burn.
• Candy canes - or crushed peppermint candies! You just want that peppermint crunch for the top.

How to Make Peppermint Bark Rice Krispie Treats

These peppermint rice krispie treats are super easy to make!

• Grease the pan - I like to put parchment paper in the bottom of the pan so the treats are super easy to remove from the pan.
• Make the base - Melt the butter first, then add the marshmallows. Make sure the pan is over medium-low heat! Melting the marshmallows quickly over high heat creates tough treats. Stir in the peppermint extract.

• Add the cocoa krispies - and the extra marshmallows. Stir until evenly coated with the sticky mixture.
• Transfer to the prepared pan - I used a 9-x-13-inch pan. For thicker treats, use a smaller baking dish. Use a piece of parchment to gently press the mixture into the pan without getting your hands sticky.

• Melt the white chocolate - Be careful not to burn the white chocolate. Microwave in 20 seconds bursts, stirring after each one. It should be smooth. If it has tiny clumps in it, it's burnt.

• Add toppings - Drizzle the white chocolate on top. Add the crushed candy canes while the chocolate is still wet.
• Cool and cut - The longer you let the bars cool, the easier they will be to cut. I typically let mine sit for 3 to 4 hours.

Tips and Tricks

• Cook the marshmallow mixture over medium-low heat. If you crank up the heat, the marshmallow base will get tough when it cools.
• For thicker rice crispy treats, use a smaller pan. You can use an 8 by 8 pan to make them roughly twice as thick.
• The harder you press the mixture into the pan, the firmer the bars will be. So give them a little bit of pressure but not too much! I use a piece of parchment when I gently press them into the pan so my hands don't get sticky!

Storage

• You can store the treats in an airtight container at room temperature for up to 3 days.
• Use parchment paper to layer the treats to prevent sticking when stacking. These ones are gooey!
• Freeze in a tightly wrapped container for up to a month and thaw at room temperature before serving.

More Treat Recipes

• Chocolate Protein Rice Crispy Treats
• Chocolate Chip Rice Krispie Treats
• Rice Krispie Treats with Marshmallow Fluff