So tomorrow is Christmas. How did we get here? Really. It seems like last week it was August, 80, and sunny, yesterday it was Thanksgiving, and now it’s Christmas. Where did the time go? That’s not to say I’m not ready; I am. Presents are bought and wrapped, dinner and dessert are planned with hopefully all the ingredients purchased. And unfortunately there’s snow on the ground, so even Mother Nature is ready for Christmas. Though she should feel free to warm the temperatures and melt the white stuff as soon as December 26th arrives.
Christmas always feels like a special day to me, even if I can’t explain why. I spend every day with my parents, and Mom and I are always cooking and baking. Other than the childlike excitement that fills me when it comes to opening presents, there’s something very intangible that makes the simple day of staying home and having fun something to be truly treasured. In so many ways it is just another day. Watching the day progress as a casual observer, few differences would be seen, but in my heart and soul, I know it is a special day and I take as many moments as possible to treat it as such.
Of course, the holidays can also be a sad time of year. The music and many of the movies are sad. Seeing the decorations again and knowing they have to be put away before long stirs up all kinds of emotions. And days of celebrating with Mom’s parents or Dad’s mother and sister are gone as so are all of them. But instead of being sad, I try to watch happy movies (yay! Elf!), I treasure the decorations while their out and look forward to seeing them again the following year when they have to be put away, and I remember the good times I had with family members and try to think of them often during the holidays without being sad. I know they wouldn’t want me to be sad. Hopefully they enjoy the day somewhere watching all their loved ones have a good time.
In order to combat any sadness and make the holidays feel super special, I made Peppermint Rice Krispies Treats. First, they’re pink! And nothing makes me happier than something that’s pink! I have to be honest with you. I thought of this idea, and worked out a recipe but thought I’d be lukewarm about them. I am anything but lukewarm about these. In fact, I wanted to eat the whole pan and need to pick up more peppermint-y ingredients before they disappear from the holiday shelves so I can make these again.
They start with Rice Krispies, which I had an abundance of after this killer recipe, butter, and a bunch of marshmallows. But I used both regular mini marshmallows and peppermint mini marshmallows. Then I added some chocolate-free Andes Peppermint Crunch candies and Rold Gold Peppermint White Fudge Coated pretzels, before melting some Andes Peppermint Crunch chips to drizzle on top. And it all only took about twenty minutes to do. They set up perfectly and then I was ready for a taste. Pure peppermint goodness. The flavor never tastes artificial or gets cloying, but instead has a refreshing mint flavor, enhanced by sweet marshmallows and tons of crunch. Somehow they taste kind of like Thin Mints . . . just don’t ask me how. You could make these with all regular marshmallows or a different kind of Andes Mints and any pretzels you like. Be sure to add the pretzels, their texture and saltiness was my favorite part.
These Peppermint Rice Krispies Treats need to be a part of your holiday, whether as late night present wrapping fuel or a pre-present opening treat. You’ll fall in love with their holiday flair and the day will feel more special than ever. Merry Christmas everyone!
- 1 cup Rold Gold peppermint white fudge pretzels
- 1 cup Andes Peppermint Crunch candies
- 4 cups peppermint mini marshmallows
- 2 cups mini marshmallows
- 3 tablespoons unsalted butter, cubed
- 4 cups Rice Krispies
- ½ cup Andes Peppermint Crunch chips, melted, for drizzling
- Butter a 9 by 13 inch pan. Line it with parchment. Generously butter the parchment.
- Coarsely chop pretzels and candies. I cut the pretzels into quarters and the candies into thirds. Measure prior to chopping. Set aside. Measure out Rice Krispies and set aside.
- In a large microwave safe bowl, microwave both kinds of marshmallows and butter in 30 second increments, stirring in between to promote melting, until they are completely melted. Immediately pour in pretzels, candies, and Rice Krispies. Stir until all ingredients are evenly distributed and fully coated with marshmallow. Quickly pour the mixture into the prepared pan, smoothing down with hands.
- In a small microwave safe bowl, melt the Andes chips in 30 second increments, stirring in between to promote melting, until fully melted. Immediately drizzle over the pan of treats.
- Allow treats to cool completely in the pan before cutting into squares and serving. May be stored at room temperature in an airtight container for up to 3 days, though they are best the first day. I do not recommend freezing this recipe.