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Peppermint Rice Krispies Treats

  • Total Time: 20 mins
  • Yield: 18 1x


  • 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


  1. Butter a 9 by 13 inch pan. Line it with parchment. Generously butter the parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Prep Time: 20 mins