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Peppermint Bark Rice Krispies Treats

  • Total Time: 14 minutes
  • Yield: 12 treats 1x


  • 1 10-ounce bag mini marshmallows
  • ½ stick unsalted butter, cubed
  • 45 cups Rice Krispies
  • 1 cup coarsely chopped Peppermint Crunch Andes Mints
  • 2 cups carob or dark chocolate chips
  • 1 tablespoon vegetable shortening or oil


  1. Line an 8-inch square pan with parchment paper.
  2. In a large microwave safe bowl, combine the marshmallows and butter. Microwave in 30 second intervals, stirring in between, until fully melted. Stir in the cereal, one cup at a time, until the mixture is firm but still super sticky. I love gooey cereal treats!
  3. Stir in the mints and pour into the prepared pan. Press very firmly into the pan. Allow to set completely, about 2 hours. Once firm, cut into squares.
  4. In a small microwave safe bowl, place the chocolate or carob chips and the shortening or oil. Microwave in 30 second intervals, stirring in between, until fully melted. Dip the bottom and part of the side of each of the cereal treat squares into the chocolate. Place on parchment paper to set.
  5. Serve immediately or store in an airtight container at room temperature for up to 4 days. Treats may also be wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.


Additional cooling time is necessary.

  • Prep Time: 10 minutes
  • Cook Time: 4 minutes