Peppermint Rice Krispie Treats

• Breakfast Foods

  • 4 cups Rice krispies cereal

• Dairy

  • 4 tbsp Butter, unsalted

• Desserts

  • 1 cup Marshmallows, regular mini
  • 1 10 ounce bag Peppermint marshmallows, Mini
  • 15 Peppermints

Found on myfearlesskitchen.com

Description

Ingredients

• 4 Tablespoons unsalted butter
• 10 ounce bag mini peppermint marshmallows
• 1 cup regular mini marshmallows
• 15 peppermints, crushed
• 4 cups Rice Krispies cereal
• Optional: sprinkles

Directions

• Lightly spray an 8x8 pan with cooking spray, set aside.
• In a large saucepan (I like this 7 quart Dutch oven) over low heat, melt butter.
• Stir in peppermint marshmallows and regular marshmallows and heat on low (stirring frequently) until melted.
• Unwrap peppermints and place in a Ziploc freezer bag. Hit mints with a hammer or meat tenderizer to crush.
• When marshmallows are melted, remove saucepan from heat and stir in crushed peppermints.
• Add Rice Krispies and gently stir until well coated. (I prefer a spatula instead of a spoon.)
• Gently press Rice Krispies mixture into the greased 8x8 pan.
• Top with sprinkles, if desired. Gently press sprinkles down onto surface of Rice Krispies.
• Let sit at room temperature for 15-30 minutes to cool. Cut into pieces and serve.
• Wrap leftovers in an air-tight container and store at room temperature for 1-2 days.