They say you should never mess with a classic.
But I say, what the heck do “they” know?
Obviously, “they” have never had a rice krispie treat dipped in mint chocolate and sprinkley-sprinks.
Because if “they” had experienced this mint chocolate marshmallow mashup, they would surely agree the classic must indeed be messed with. For the good of society.
All of you die hard rice krispy treat fans out there? I love you. We need people like you to safe guard our tried and true, time honored recipe standards. But can you give us a little wiggle room on this one? It’s not much, I promise. Just enough for a little chocolate and mint to slip through. Maybe a drop of food coloring and some sprinkles. I won’t even cover the whole square. Just half. That seems fair, right?
I’m typically a don’t-mess-with-my-krispies girl myself. I don’t want you to add chocolate chips or stir in peanut butter or cut it in fancy shapes. I want ooey gooey goodness cut into uniform squares and delivered straight to my mouth.
But for some reason I simply couldn’t get this idea out of my head. Honestly, even though I was obsessed with the idea, I figured it had about a 50% chance of actually tasting good. I thought the mint might clash with the marshmallow. Or maybe I would love it, but everyone else would think I was a freak.
But all my worries were for naught, because these were made, eaten en masse, and universally loved and praised.
Chocolate and mint totally LOVE marshmallow. They’re best buds. They’re the new 3 Musketeers. They’re Moe, Larry, and Curly. They’re Destiny’s Child in 2001. Guys, these are what’s UP.
These treats take about 10 extra minutes to make than classic rice krispies, which means you can still make them in 30 minutes or less. I added some green food coloring to the krispies so they’d be perfect for St. Patrick’s Day, but feel free to leave it out or die it another color if you like.
Ooooh! And one more tip. Spray your hands with cooking spray before pressing the krispies into the pan. It makes it so much easier (and less messy). You’re welcome.
- 4 Tablespoons butter
- 1 10 oz. bag marshmallows
- 1 Tablespoon milk
- Pinch salt
- 5 drops green food coloring
- 5 cups Rice Krispy Treats (make sure they're gluten free)
- 1 cup mini marshmallows
- 8 ounces chocolate, chopped
- 2 Tablespoons butter
- 1 teaspoon peppermint extract
- Sprinkles (optional)
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- In a large pot, melt the butter over medium heat. Stir in the bag of big marshmallows and cook, stirring often, until marshmallows are melted. Add the milk, pinch of salt, and green food coloring and stir until the color is evenly distributed. Stir in Rice Krispy Treats and mini marshmallows. Stir until krispies are coated and mini marshmallows are just starting to melt.
- Turn the mixture out into the prepared pan. Grease your fingers with cooking spray then press the mixture into an even layer. Allow to cool.
- In a microwave safe container, melt the chocolate and butter in 30 second intervals until smooth. Dip one end of the Rice Krispies in the chocolate or spoon it over one side. Set on a parchment paper lined baking sheet. Sprinkle with sprinkles, if desired. Allow to set up for 1-2 hours, or until chocolate hardens.
Recipe by Neighborfood