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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Servings:
Ingredients
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.