Holiday Cookie Countdown: White Chocolate Peppermint Krispie Treats

Peppermint Krispie Treats 1_small
These were hands down my kids’ favorite treat of the whole series. They were actually Kate’s idea — she saw the peppermint marshmallows in the grocery store and totally shouted “We NEED to make krispie treats with THESE!”

That’s my girl.

And so we did. We made a test batch but decided the peppermint marshmallows weren’t peppermint-y enough. We made another test batch including the Andes white chocolate peppermint pieces. Good, but still not peppermint-y enough. One final batch later, we added the peppermint extract and voila — the perfect holiday krispie treat!

Don’t let the jolly pink color fool you — these treats are for more than just kids. They are surprisingly flavorful and delicious. A perfect addition to your holiday cookie platter. And the best part? They’re super easy!

This recipe calls for 3 cups more cereal than the standard rice krispie treat recipe. I like mine to be thick and sturdy (not thin and wimpy), so be ready for these to go right to the top of the pan.

Holiday Cookie Countdown: White Chocolate Peppermint Krispie Treats

Holiday Cookie Countdown: White Chocolate Peppermint Krispie Treats

Ingredients

1 cup unsalted butter

1 teaspoon peppermint extract

1/2 teaspoon salt

2 10-ounce bags peppermint mini marshmallows

9 cups crispy rice cereal

1 package (10-ounces) Andes Peppermint Crunch Baking Chips

Instructions

Line a 9×13-inch pan with foil, leaving a 2-inch overhang on the sides. (This will make it easier to remove from pan and cut.) Spray the foil with nonstick cooking spray.

Melt the butter in a large stock pot set over medium-low heat. Once the butter is melted, stir in the peppermint extract and salt. Add all of the marshmallows and stir the mixture constantly until the marshmallows are completely melted.

Remove from heat and add the cereal, using a rubber spatula or wooden spoon to coat the cereal evenly with the marshmallow mixture. Quickly stir in half of the peppermint baking chips. Spread the mixture in an even layer in the prepared baking pan; let cool 15 minutes then press remaining peppermint baking chips in to top. (You don't want them to melt, but still want them to stick to the bars.) Let cool for an additional 30 minutes before slicing.

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