Monday, December 19, 2011

Peppermint Bark Rice Krispie Treats

Whoever came up with the idea to make flavored marshmallows should get a medal. They're so fun! And MSPI-friendly!

This recipe, which comes from Our Best Bites, takes the humble Rice Krispie treat to a whole new level by utilizing peppermint marshmallows and drizzling it with chocolate. Genius! And delicious! Perfect for a platter of Christmas treats.

Peppermint Bark Rice Krispie Treats
Source: Adapted from Our Best Bites

1 10½ -oz. bag Jet-Puffed Peppermint Mallows (See tip.)
4 tbsp. MSPI-friendly margarine
6 cups Rice Krispies-style cereal
⅓-½ cup MSPI-friendly semi-sweet chocolate chips
½ tsp. canola oil
a few drops peppermint extract, optional
3 6-inch candy canes, crushed

Grease a 9x13 pan and set it aside.

Melt margarine in a very large bowl in the microwave. Add marshmallows and stir to coat. Heat in 30-second intervals, stirring in between, until melted and smooth. (You can do that whole process on the stove top as well.) Add cereal and stir to evenly combine. With greased hands, press mixture into prepared pan.

Place chocolate chips, oil and peppermint extract in a small bowl. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth. Drizzle chocolate on top of the Rice Krispie treats and sprinkle candy canes on top.  Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.

Tip: If you can’t find the peppermint marshmallows, use regular marshmallows and add ¼-½ teaspoon peppermint extract (or to taste) and a few drops red food coloring to the melted marshmallow mixture.

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