Description
A festive twist on a childhood classic, these hot chocolate Rice Krispie treats combine deep cocoa flavor, marshmallow silk, and crunchy cereal, topped with peppermint for a holiday touch.
Ingredients
- 4 tbsp (55 g) unsalted butter
- 10 oz (280 g) mini marshmallows (or one 10-oz bag)
- 1/2 cup (50 g) unsweetened Dutch-process cocoa powder, sifted
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 6 cups (180 g) Rice Krispies cereal
- 1/2 cup (90 g) white chocolate chips (optional, for drizzle)
- 2–3 tbsp crushed candy canes or mini marshmallows for topping (optional)
Instructions
- Line a 9×13-inch pan with parchment and lightly butter the paper. Set aside.
- In a large saucepan over low heat, melt the butter. Add marshmallows and stir constantly until mostly melted, about 3–5 minutes.
- Whisk the sifted cocoa powder into the melted marshmallow mixture until fully combined and smooth. Remove from heat and stir in vanilla and salt.
- Fold in the Rice Krispies cereal until evenly coated.
- Transfer to the prepared pan and press evenly with a piece of greased parchment or a lightly buttered spatula. Press gently.
- Melt white chocolate chips and drizzle over the cooled surface. Sprinkle crushed candy canes. Chill 30 minutes, then cut into squares.
Notes
Keep the heat low when melting marshmallows to avoid grainy texture. Press gently to keep the treats light and chewy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop melting
- Cuisine: American