Ingredients
Scale
- 6 cups chocolate rice cereal or cocoa puff cereal
- 10 oz bag of fresh mini marshmallows
- 4 tablespoons unsalted butter
- 1/2 teaspoon pure peppermint extract
- 1/2 cup semi-sweet or dark chocolate chips
- 1/4 cup crushed candy canes or peppermint candies
- 1/4 cup white chocolate chips (for drizzling)
- A pinch of sea salt
Instructions
- Line an 8×8 or 9×9 inch square baking pan with parchment paper. Leave a little overhang on the sides so you can easily lift the bars out later. Lightly grease the parchment paper with a small amount of butter or non-stick cooking spray to ensure the marshmallow mixture doesn’t stick.
- In a large pot over low heat, melt the butter. Once the butter is melted, add the mini marshmallows and a pinch of salt. Stir constantly with a silicone spatula until the marshmallows are completely smooth and melted. Remove the pot from the heat immediately to prevent the marshmallows from becoming tough.
- Stir the peppermint extract into the melted marshmallow mixture. Working quickly, pour in the chocolate cereal. Use your spatula to fold the cereal into the marshmallow fluff until every piece is evenly coated. While the mixture is still warm but not hot, fold in half of the chocolate chips so they slightly melt and create chocolate swirls.
- Transfer the mixture into your prepared baking pan. Lightly press the mixture into an even layer using the back of a buttered spatula or a piece of wax paper. Do not pack the cereal too tightly, or the bars will be hard to bite.
- Melt the white chocolate chips and remaining dark chocolate chips in separate bowls. Drizzle the melted chocolates over the top of the bars in a decorative pattern. Immediately sprinkle the crushed candy canes over the wet chocolate so they stick. Let the bars sit at room temperature for at least 30 minutes, or refrigerate for 15 minutes, until the chocolate is firm. Slice into squares and serve.
- Cook Time: 20 minutes