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Minty Rice Crispy Treats

Ingredients

1st Layer:

  • 3 C. chocolate rice cereal
  • 5-6 oz. marshmallows half the normal sized bag
  • 2 Tbsp. butter
  • 1 tsp vanilla extract
  • 15 Thin Mints roughly chopped

2nd Layer: Peppermint White Chocolate Fudge

  • 6 oz. cream cheese soft
  • 3 C. powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp. peppermint extract
  • 1 1/3 C. melted white chocolate melts or baking chocolate work best
  • 1 1/2 C. Andes Mint Pieces

3rd Layer:

  • 3 C. chocolate rice cereal
  • 5-6 oz. marshmallows half the normal sized bag
  • 2 Tbsp. butter
  • 1 tsp vanilla extract
  • 15 Thin Mints roughly chopped

Chocolate Ganache:

  • 1 3/4 C. chocolate chips
  • 1/4 C. + 2 Tbsp. whipping cream

Instructions

  1. 1. Prepare a baking dish by greasing it with butter. (It also helps to line with parchment and let the flaps hang over so that when you're all done you can life the entire thing out to cut.)
  2. 2. 1st Layer: Measure out cereal and place in a bowl.
  3. 3. In a large bowl, place marshmallows, butter and vanilla extract. Microwave and stir until smooth.
  4. 4. Pour in cereal and stir until coated. Add in cookie pieces and stir again.
  5. 5. Dump unto pan and pat down evenly on the bottom.
  6. 6. 2nd Layer: Beat cream cheese, powdered sugar, vanilla and peppermint extract until smooth.
  7. 7. With the mixer slowly beating, stream in melted white chocolate. Beat until smooth. (If there are a few chunks of chocolate, don't fret, it will still taste great!)
  8. 8. Dump over 1st layer and smooth over evenly. Dump Andes Mint Pieces and pat down into fudge.
  9. 9. 2nd Layer: Repeat steps 2-5.
  10. 10. Ganache: Melt chocolate and cream in the microwave and stir until smooth. Pour over the top layer and spread evenly.
  11. 11. Let set for about 1 hour, or you can speed up the process in the fridge.
  12. 12. Cut and enjoy!