Description
These delicious peppermint crunch rice cake bars are perfect for the holidays!
Ingredients
Scale
- 12 cups crispy rice cereal
- 20 oz mini marshmallows (divided)
- 1/2 cup white chocolate chips
- 4 candy canes (crushed)
- 10 tablespoons butter
- 1 teaspoon peppermint extract
- Pinch of salt
- 2 candy canes (crushed, for topping)
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the crispy rice cereal, 2 cups of the marshmallows, the white chocolate chips, and the 4 crushed candy canes. Mix to combine.
- In a large saucepan, melt the butter. Add the remaining marshmallows and cook, stirring until the marshmallows are melted. Turn off the heat and stir in the peppermint extract and the salt.
- Pour the marshmallow mixture over the cereal mixture and mix until fully combined.
- Pour the mixture into the prepared baking dish. Lightly press the cereal down. You don’t want to compact the cereal, just press it down enough to make an even layer.
- Sprinkle the remaining crushed candy canes over the top and lightly press to make sure they stick.
- Let the mixture set up before cutting into bars.
Notes
- Store leftovers in an airtight container.
- These bars are great for holiday parties and gift-giving!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg