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Peppermint Hot Cocoa Rice Krispie Treats
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
22
minutes
minutes
Servings
18
pieces
Calories
382
kcal
Author
Leigh Anne Wilkes
Ingredients
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
Instructions
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!
Nutrition
Calories:
382
kcal
|
Carbohydrates:
70
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
18
mg
|
Sodium:
182
mg
|
Potassium:
15
mg
|
Sugar:
51
g
|
Vitamin A:
1050
IU
|
Vitamin C:
8
mg
|
Calcium:
30
mg
|
Iron:
4.2
mg