Peppermint Hot Cocoa Rice Krispie Treats

Course Dessert
Cuisine American
Keyword peppermint hot cocoa rice krispie treats
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings 18 pieces
Calories 382kcal
Author Leigh Anne Wilkes


  • 1 Tbsp butter
  • 16 oz mini marshmallows
  • 8 C rice krispie cereal
  • 1 1/2 C milk chocolate chips
  • Hot Cocoa Frosting:
  • 1/2 C butter softened
  • 2 1/2 C powdered sugar
  • 1-2 Tbsp milk
  • 1/2 C dry hot cocoa mix adjust amount to taste
  • Toppings:
  • 1/2 C milk chocolate chips
  • 1 C mini marshamallows
  • 1/4 C mini candy canes crushed


  • Coat 15×10 glass baking dish with cooking spray.
  • Set aside.
  • In a large plastic microwaveable bowl place butter and mini marshmallows, microwave 1 minute, stir, microwave 30 seconds, stir well.
  • If not completely melted microwave 15 seconds more.
  • Stir in half rice krispies; mix well.
  • Stir in remaining rice krispies; mix until well coated.
  • Pour into baking dish, lightly wet hand with water and press flat into pan.
  • Allow to cool completely.
  • Invert onto cutting board or piece of parchment paper and give it a giggle to remove treats.
  • Hot Cocoa Frosting:
  • In a small mixing bowl cream butter, add powdered sugar 1 C at a time; mixing well.
  • Add 1-2 Tbsp milk until creamy but thick.
  • Add dry hot cocoa mix; mix until incorporated.
  • Spread hot cocoa frosting on the top of krispie treats.
  • Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
  • In a microwave bowl melt chocolate for 30 seconds, stir well, microwave 15 seconds more, stir until smooth.
  • Drizzle chocolate using a fork back and forth to garnish.
  • Let cool completely.
  • Cut into 4×4 square pieces.
  • Then cover airtight until serving and enjoy!


Calories: 382kcal | Carbohydrates: 70g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 15mg | Sugar: 51g | Vitamin A: 1050IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 4.2mg