Peppermint Bark Rice Krispie Treats
Equipment
- 1 9x9 Inch Baking Pan
- Parchment Paper
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 8 cups (10 oz.) mini marshmallows, divided into 6 cups and 2 cups (double these amounts if doubling the recipe)
- ½ teaspoon peppermint extract
- ¼ teaspoon sea salt
- 6 cups rice krispies or crispy rice cereal
- 15 gluten-free or regular Oreos, roughly chopped or smashed (I put them in a Ziplock and smashed them)
- 1 cup roughly chopped peppermint bark plus more for sprinkling on top
Instructions
- Line a 9x9 baking pan with parchment paper (TIP: Spray your pan with cooking spray first. Your parchment paper will stick in the pan).
- In a large pot over medium-low heat, melt the butter just until melted. Add 6 cups of the marshmallows (double this amount if doubling the recipe), stirring continuously just until melted (don’t let it cook more as the final result will end up being hard).
- Remove from heat and stir in the peppermint extract and sea salt. Add the rice Krispies and Oreos, stirring to combine well.
- Then add in the peppermint bark and remaining marshmallows.
- Transfer to the prepared pan. Lightly press down mixture with a rubber spatula to gently spread mixture into the pan (don’t press down too hard or the final result will be too dense and tough). Sprinkle with more chopped peppermint bark, as desired, and press down slightly.
- Let treats set for at least 1 hour at room temperature. Remove from pan and cut into 16 squares.
Notes
Peppermint Bark Rice Krispie Treats can be stored at room temperature wrapped in plastic wrap for up to 3 days.
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