Give the classic homemade Rice Krispies Treats a festive holiday twist with these Peppermint Rice Krispies Treats. Packed with mini chocolate chips, crushed peppermint candies, and a touch of peppermint extract, they balance crispy, chewy, minty, and chocolate flavors perfectly. This easy Christmas dessert is naturally gluten-free and always a crowd-pleaser.
These candy cane Rice Krispie treats—also called mint chocolate Rice Krispie treats—are an excellent choice for holiday parties, classroom treats, cookie trays, or neighbor gifts. They’re no-bake, simple to make, and tend to disappear quickly.
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All things peppermint
I use crushed peppermint candy because it saves time—crushing whole candy canes or starlight mints can be tedious. Many stores sell bags of crushed peppermint in the baking aisle or seasonal displays, and you can also use leftover candy canes or starlight mints if you prefer.
Crushing candy canes or hard mints: Pulse them in a food processor (a smaller bowl works best) or a powerful blender. Alternatively, place candies in a zip-top bag (ideally double-bagged), seal, and crush with a rolling pin or meat mallet.
Peppermint extract: Use peppermint extract rather than generic mint extract for a bright, festive flavor—mint extract can taste more medicinal or toothpaste-like. Peppermint oil works too, but it’s more concentrated, so use only a drop or two.
Can I skip the peppermint extract? Yes. The treats will still have peppermint flavor from the crushed candies; you can increase the amount of crushed candies if you want a stronger mint presence.
Pro tip: Peppermint extract varies by brand. Taste and adjust to your preference—some brands are stronger than others. You can also add a drop or two of peppermint oil to the melted chocolate topping or use peppermint-flavored chips or melted peppermint bark for more mintiness.
How to make
This recipe is based on classic Rice Krispies treats with a few festive additions. The full ingredient amounts and step-by-step instructions are in the recipe card below. Here are key tips to help you get soft, chewy bars:
- Use a 9×13 pan for standard squares, a 9×9 or 8×8 pan for thicker bars. Line the pan with parchment and butter the paper for easy removal and cleaner cuts.
- Pre-measure ingredients so the assembly goes quickly—the marshmallow step moves fast.
- Melt butter over medium-low heat and add marshmallows, stirring constantly. Remove from heat when only a few small pieces remain so residual heat finishes melting them—this prevents scorching and tough marshmallows.
- Fresh marshmallows make a big difference. Stale marshmallows yield dense, harder bars. Choose soft, loose marshmallows in the bag.
- Stir in peppermint extract after the marshmallows are melted so the flavor distributes evenly. Add cereal and mix until well coated.
- Fold in mini chocolate chips and 1/4 cup crushed peppermint candies, stirring just enough so you still get pockets of chocolate throughout.
- Press the mixture lightly into the prepared pan—don’t over-compress, or the treats will be dense.
- For the chocolate drizzle: melt 1/2 cup chocolate chips with 1 tablespoon oil in 30-second microwave intervals, stirring until smooth. Drizzle over the bars and sprinkle additional crushed peppermint on top. Let the chocolate set at room temperature or chill briefly until it firms, but don’t refrigerate for long or the texture will toughen.
- Use a sharp, warmed, or lightly buttered knife for clean slices. Cut into 12, 16, or 25 pieces, or shape into festive triangles and decorate.
Storage
Peppermint Krispie Treats are best the day they’re made but will keep at room temperature in an airtight container or a tightly covered pan for up to a week. Avoid refrigerating or freezing, as chilling changes the texture and can make them tough.
Can I make these vegan?
Yes. Substitute vegan butter or coconut oil for the butter and use vegan marshmallows. The rest of the recipe stays the same.
More Christmas treats
I hope these peppermint treats bring holiday cheer! If you enjoy peppermint desserts, explore other festive recipes in your collection for cookie exchanges and neighbor gifts.
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Recipe
Peppermint Rice Krispies Treats
Debi
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Ingredients
- 3 tablespoons unsalted butter plus extra to butter pan
- 45 large marshmallows from a 12-ounce bag, or about 5 ½ cups mini marshmallows
- 1/8 teaspoon peppermint extract
- 6 cups Rice Krispie-style cereal
- ½ cup mini chocolate chips
- ¼ cup crushed peppermint candies
- ½ cup chocolate chips semi-sweet, dark, or peppermint
- 1 tablespoon coconut or vegetable oil
- ¼ cup crushed peppermint candy
Instructions
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Line a 9×13 pan with parchment paper and lightly butter the bottom and about 1 inch up the sides.
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Melt butter in a large pot over medium-low heat. Add marshmallows and stir until completely melted and smooth. Remove from heat.
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Stir in peppermint extract. Add Rice Krispies and stir until well coated. Fold in mini chocolate chips and ¼ cup crushed peppermint candies, stirring gently so you keep pockets of chocolate. Press mixture into the prepared pan with buttered hands or a spatula.
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Place chocolate chips and oil in a small bowl. Heat in 30-second intervals, stirring between each, until melted and smooth. Drizzle chocolate over the treats and sprinkle with remaining crushed peppermint. Let the chocolate set at room temperature or chill briefly. Cut into squares.
Notes
Store at room temperature in an airtight container for up to a week. Avoid long refrigeration or freezing to preserve texture.
Nutrition