These Peppermint Bark Rice Krispies combine two of my favorite holiday treats, peppermint bark and a classic Rice Krispies Treat. The homemade Rice Krispies layer is soft, chewy, and filled with crushed peppermint pieces. Then it’s topped with a thick layer of melted milk and white chocolate, along with more crushed peppermints, to resemble peppermint bark. The combination makes for the most delicious, easy Christmas dessert! Make it with me!

What You’ll Need To Make Peppermint Bark Rice Krispies

• 12 Tablespoons butter
• 20 ounces mini marshmallows
• 1 pinch salt
• 10 cups Rice Krispies cereal
• 12 ounces milk chocolate chips or bar for melting
• 6 ounces white chocolate chips or bar for melting
• 3/4 cup crushed peppermint candies, divided

How To Make Peppermint Bark Rice Krispie Treats

1. Prepare a 9×13 dish with parchment paper for easy cutting and clean up.
2. In a medium pot over the stove, melt the butter. Add the marshmallows and stir until melted. Add a pinch of salt and stir to combine.
3. In a mixing bowl, add the Rice Krispies cereal. Pour the melted marshmallows over the top and toss to combine, making sure all the cereal is coated. Then, add 1/2 cup of the crushed peppermint candies to the cereal treats and toss again.
4. Press the cereal mixture into your baking dish until it’s solid and smooth on top. Pop in the fridge while you melt your chocolates.
5. Melt your milk and white chocolates separately in separate bowls until smooth. First, pour the milk chocolate over the Rice Krispies treats and spread it over the entire surface. Then, drizzle the white chocolate over the milk chocolate in a zigzag pattern. Using a spoon, swirl together the chocolates to create a marble effect.
6. Top the chocolate with the remaining crushed peppermints, then pop back into the fridge until ready to serve. Cut when set and enjoy!

Helpful Tips for this Recipe

• If using chocolate chips for the peppermint bark layer, be sure to add a tablespoon of coconut oil before melting to help the chocolate smooth out.
• You want the peppermint bark layer to feel substantial and thick on top of the Rice Krispies!
• To marble two-color chocolate, melt your chocolate color as the base, pour it onto the rice krispie layer, then dollop and drizzle the white chocolate color on top, and gently swirl with a spoon edge or knife to create patterns without thoroughly mixing; then add the peppermint toppings.
• For the peppermint, you can crush some candy canes or peppermint candies in a ziplock baggie with forceful hits. Or look for crushed peppermint next time you are at the store.

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Yield: 12 bars

Peppermint Bark Rice Krispies

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These Peppermint Bark Rice Krispies combine two of my favorite holiday treats, peppermint bark and a classic Rice Krispies Treat. A delicious Christmas recipe!

Prep Time 15 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

• 12 Tablespoons butter
• 20 ounces mini marshmallows
• 1 pinch salt
• 10 cups Rice Krispie cereal
• 12 ounces milk chocolate chips or bar for melting
• 6 ounces white chocolate chips or bar for melting
• 3/4 cup crushed peppermint candies, divided

Instructions

1. Prepare a 9x13 dish with parchment paper for easy cutting and clean up.
2. In a medium pot over the stove, melt the butter. Add the marshmallows and stir until melted. Add a pinch of salt and stir to combine.
3. In a mixing bowl, add the Rice Krispies cereal. Pour the melted marshmallows over the top and toss to combine, making sure all the cereal is coated. Then, add 1/2 cup of the crushed peppermint candies to the cereal treats and toss again.
4. Press the cereal mixture into your baking dish until it's solid and smooth on top. Pop in the fridge while you melt your chocolates.
5. Melt your milk and white chocolates separately in separate bowls until smooth. First, pour the milk chocolate over the Rice Krispies treats and spread it over the entire surface. Then, drizzle the white chocolate over the milk chocolate in a zigzag pattern. Using a spoon, swirl together the chocolates to create a marble effect.
6. Top the chocolate with the remaining crushed peppermints, then pop back into the fridge until ready to serve. Cut when set and enjoy!

Notes

*If using chocolate chips, add a tablespoon of coconut oil to them before melting to help the chocolate get smooth.