December 17, 2010

Peppermint Rice Krispies Treats

3 T butter
4 cups marshmallows
6 cups Rice Krispies
1/2-1 lbs almond bark or white molding chocolate
6 peppermint candy canes
Andes Peppermint Chips

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.  Remove from heat. Careful not to cook too long or it makes them hard--when there are just a few lumps left I remove from heat and finish letting them melt with their own heat and not the stove.

2. Add Rice Kripies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 1or 1 1/2 -inch  squares.

4. Crush candy canes and set aside.

5. Melt Chocolate in microwave or double boiler. With microwave stir every 30 seconds until smooth and creamy. Add crushed peppermint candy cane.

6. Take cut square of Rice Krispie Treats and dip the top into the peppermint chocolate. Smooth with a knife and sprinkle Andes Peppermint chips on top. Keep in air tight container. Best if served the same day.

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