Peppermint Marshmallow Rice Cake Treats

• Vegetarian

• Baking & Spices

  • 1 cup Brown sugar
  • 1 1/2 cups Semi-sweet chocolate chips

• Oils & Vinegars

  • 1 Cooking spray, Non-stick

• Bread & Baked Goods

  • 8 Rice cakes, plain

• Dairy

  • 2 sticks Butter

• Desserts

  • 2 cups Peppermint

Found on dizzybusyandhungry.com

Description

Ingredients

• non-stick cooking spray
• 8 to 10 plain rice cakes
• 2 sticks butter
• 1 cup brown sugar
• 1 and ½ cups semi-sweet chocolate chips
• 2 cups peppermint-flavored mini marshmallows

Directions

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a jelly roll pan with aluminum foil and spray with non-stick cooking spray.
• Place the rice cakes on the sheet as close as possible, breaking them if needed to make them fit better.
• In a small saucepan, melt the butter and combine with the brown sugar. Bring to a boil and stir for about 5 minutes while boiling on low heat.
• Pour the butter and brown sugar mixture evenly over the rice cakes.
• Bake 3-5 minutes until bubbly.
• Take the pan out of the oven and sprinkle the chocolate chips on top.
• When the chips soften, spread them with a knife.
• Sprinkle the marshmallows on top and gently press them into the chocolate.
• Place the pan in the refrigerator for about 30 minutes or until cooled.
• When cool, remove from the refrigerator and break into pieces.