Peppermint Marshmallow Treats

I promise this is not a fancy dessert — it’s a gooey, minty, slightly crunchy tray of Peppermint Marshmallow Treats that tastes like holiday chaos in the best possible way. Think soft marshmallow glue holding together crisp cereal, with bright peppermint and little shards of candy cane for snap. It’s wildly nostalgic, stupidly easy, and perfect for when you want something festive without pretending you’re Martha.

My husband will literally sprint for the pan. No joke — once the smell of melted marshmallows and butter hits the kitchen, he appears out of nowhere with a coffee and that look like I’ve won. The kids call them “crunchy snow bars” and insist on packing them into school lunches like contraband. Once, I forgot to add the peppermint extract and my son staged a one-man protest until I remade the whole batch. Now it’s part of our holiday ritual: we make a batch, someone inevitably drops a candy cane on the floor, and we all eat it anyway.

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I always underestimate how much marshmallow “steam” will fog up my glasses while I stir, so now I wear an oven mitt like it’s a fashion choice. Once I swapped half the cereal for crushed pretzels because I had none left at the store — wild success; salty-sweet magic. Also: don’t try to toast these under the broiler unless you enjoy a pan full of burnt edges and a small kitchen catastrophe. Oh, and use a silicone spatula; it makes scraping the sticky goodness off the pot feel less like a battle.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You won’t need flour, but check your marshmallow and cereal aisle for fresh marshmallows — stale ones don’t melt as smoothly.
– Fats & Oils: Real butter gives the best flavor and sheen; if you use margarine, expect it to be a little less glossy and more… reliable.
– Chocolate: If you plan to drizzle chocolate on top, pick a good melting chocolate or chips labeled for baking so the drizzle sets up pretty.
– Specialty Item: Peppermint extract and candy canes — buy good extract (a little goes a long way) and fresh candy canes that snap clean, not bendy ones.
– Crunch Extras: Choose a sturdy cereal (rice or corn-based) that’s labeled crisp — it keeps its texture instead of turning into mush.

Prep Ahead Ideas

– You can crush candy canes and store the bits in an airtight container a day ahead; no one will judge you for licking the bag afterward.
– Make the marshmallow-cereal mix up to a day in advance and keep it in a shallow, covered pan at room temp; it firms up but stays pliable.
– Wrap squares individually in parchment or freezer paper if you’re prepping gifts — they keep shape nicely and travel well.

✔Time-Saving Tricks

– Use a microwave to melt butter and marshmallows if you’re trying to shave time and minimize dishes — just stir in short bursts.
– Buy pre-crushed candy cane pieces from the seasonal aisle if you hate smashing things with a rolling pin.
– Line your pan with parchment and spray it lightly so you don’t have to fuss with greasing and scraping later.

✔Common Mistakes

– Overheating the marshmallows so they become tough and grainy — remove from heat while still glossy and soft.
– Packing the mixture too tightly in the pan makes them dense; press gently with a piece of parchment instead of your palm.
– Skimping on peppermint extract because you’re nervous — peppermint can disappear into marshmallow fluff, so err on the side of a little more.

What to Serve It With

– A mug of hot cocoa or strong coffee — the peppermint loves a bitter partner.
– A simple fruit plate to balance the sweetness (clementines are seasonally perfect).
– Serve with vanilla ice cream for an over-the-top dessert mashup.
– If you’re feeling nostalgic, pair with holiday sugar cookies.

✔Tips & Mistakes

– Use low heat when melting so marshmallows stay smooth — high heat=sticky disaster.
– Don’t press with your hands; a sheet of parchment and gentle pats do the job.
– If the top looks dry, press a few extra candy pieces into it while warm — they stick better.
– If you forget the candy canes, crushed peppermint candies or even peppermint bark can work.

✔Storage Tips

Store leftovers in an airtight container at room temperature — they’ll stay soft and chewy for several days. If they firm up, microwave a square for a few seconds and it’s like new. Cold? Still snackable and oddly satisfying for breakfast with coffee; no judgment here.

✔Variations and Substitutions

– Swap half the cereal for crushed pretzels or mini pretzel twists for salty balance.
– Use white chocolate drizzle instead of dark if you want more sweetness; skip the drizzle for a simpler bar.
– For a nutty version, fold in chopped toasted almonds or pistachios — they add texture and a hint of savory.
– If you’re out of peppermint extract, a bit of crushed peppermint bark or candy cane pieces mixed in can boost flavor, but it’s less concentrated.

Frequently Asked Questions

Peppermint Marshmallow Treats

Cool, minty cereal bars packed with marshmallow pockets and a candy cane crunch, finished with a white chocolate drizzle.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 4 tbsp unsalted butter
• ▢ 11 oz mini marshmallows reserve about 1 cup to stir in at the end
• ▢ 0.75 tsp peppermint extract
• ▢ 0.5 tsp pure vanilla extract
• ▢ 0.25 tsp kosher salt
• ▢ 6.5 cup crispy rice cereal
• ▢ 0.75 cup crushed candy canes finely crushed
• ▢ 6 oz white chocolate chips for melting and drizzling
• ▢ 2 tbsp crushed candy canes for topping

Instructions

Preparation Steps

• Line a 9x13-inch pan with parchment and lightly grease the paper.
• Melt the butter in a large pot over medium-low heat.
• Add most of the marshmallows, saving about 1 cup. Stir until fully melted and smooth.
• Remove from heat. Stir in peppermint extract, vanilla, and salt.
• Fold in the cereal and finely crushed candy canes until coated. Gently mix in the reserved marshmallows.
• Press the mixture into the pan with a buttered spatula, patting lightly without compacting too hard.
• Microwave white chocolate in 20-second bursts, stirring between each, until smooth. Drizzle over the bars.
• Sprinkle the remaining crushed candy canes on top. Let set 30 minutes, then cut into squares.

Notes

Swap white chocolate with dark chocolate for a richer contrast, or mix in 1/4 cup mini chocolate chips for extra pops of chocolate. Store bars in an airtight container at room temperature for up to 3 days; for cleaner cuts, chill 10 minutes before slicing.

This recipe is an original creation inspired by classic Peppermint Marshmallow Treats flavors. All ingredient ratios and instructions are independently developed.