These mint chocolate chip Rice Krispie treats are a fun, summery alternative to the classic version. They're easy to make, packed with flavour and great for sharing!
Cereal-based desserts have become a bit of an obsession of mine lately, and since summer is apparently finally here in Scotland, I wanted to create a version inspired by one of my favourite ice cream flavours. So say hello to my mint chocolate chip Rice Krispie treats!
Mint and chocolate together is one of those things that people either love or hate, and I'm firmly in team LOVE! And I hope that once you taste these treats, you'll feel the same! Let me show you how to make them...
Ingredients
- Marshmallows: Mini marshmallows are best for this recipe as they'll melt more evenly and faster than larger ones.
- Butter: I recommend salted butter. Avoid margarine or baking spreads as they can cause a soggy texture due to the added water.
- Green food colouring: Gel colour is best. Don't add too much at once- we're going for a light mint green here, not a super vibrant colour.
- Peppermint extract: I used 2 teaspoons to get a strong minty flavour. You can use less if you prefer, but I don't recommend more than 2 teaspoons as it's quite potent stuff!
- Rice Krispies: The star of the show! You'll need 140g for these treats.
- Chocolate chips: I used milk chocolate chips but you can use dark if you prefer. If you want to ensure they don't melt into the mixture, freeze them for an hour before you begin.
Equipment
- 8x8-inch tin: This is the best size for my Rice Krispie treats! If you want to use a different tin, adjust the recipe with my cake pan converter so you don't end up with thin slices.
- Baking paper: To line your tin with. Check out my post on how to line a traybake tin.
- Saucepan: For melting the marshmallows and butter in. If it's large enough, you can use this as your mixing bowl.
- Utensils: A teaspoon for measuring, a wooden spoon for mixing, a metal spoon or silicone spatula for pressing the mixture, and a sharp knife for cutting.
- Food scale: For accuracy.
How to make mint chocolate chip Rice Krispie treats
Step 1: Start by lining an 8x8-inch tin with baking paper. Make sure to line the sides too, not just the base- this will make it easier to lift the whole slab out in one go later.
Step 2: Next, add 300g of mini marshmallows to a saucepan with 60g of butter. Place the pan over low heat and stir gently until melted. This can take a while so be patient!
Step 3: Once the marshmallows and butter are melted with no large lumps left, remove the pan from the heat and stir in 2 teaspoons of peppermint extract and a few drops of green food colouring. Mix gently until combined.
Step 4: Add 140g Rice Krispies and mix well. Let the mixture sit for a few minutes to cool slightly, then stir in 100g of chocolate chips. Mix them quickly to prevent them from completely melting into the mixture.
Step 5: Transfer the mixture to your lined tin and press it down firmly into place. You can press a few more chocolate chips on top if you like.
Step 6: Leave to set for around 1 hour, then remove the slab from the tin, cut it into squares and enjoy!
Top tips
- To prevent the chocolate chips from melting even a little, you can freeze them before you start. Mix them in quickly and firmly.
- If the mixture is too sticky for you to press into your tin, let it sit for a few minutes then try again. The more it sets, the less sticky it will be. A silicone spatula is great for this job!
- Gel food colouring will get you a bolder colour than liquid. Start with a small amount and add more if needed, as you won't be able to undo it if you add too much at once!
- For extra flavour, melt 50g of chocolate with a few drops of peppermint extract then drizzle it over the top before cutting.
FAQs
These will last for about 1 week, as long as you keep them in an airtight container in the fridge. Take them out of the fridge to bring them to room temperature, around 20-30 minutes before you plan to eat them.
Yes, Krispie treats are great for freezing and they defrost really well! Once set, you can either freeze the entire slab, or cut it into slices and then freeze. An airtight container works best for freezing but you can also wrap them tightly in clingfilm or pop them into freezer bags. To defrost, let them sit out at room temperature for an hour or so. Do not refreeze.
More cereal treats
- Chocolate Rice Krispie traybake
- Reese's Puffs treats
- Chocolate Cornflake bars
- Marshmallow Krispie cakes
- White chocolate Cornflake cakes
I hope you like my mint chocolate chip Rice Krispie treats! If you make them at home, please leave a rating and comment below to let me know what you think. Enjoy!
Mint Chocolate Chip Rice Krispie Treats
Ingredients
- 300 g Mini marshmallows
- 4 Tablespoons Butter (60g)
- 2 Teaspoons Peppermint extract
- Gel Green food colouring Start with a small amount and add more as needed until you get your desired shade.
- 140 g Rice Krispies
- 100 g Milk or dark chocolate chips
Instructions
- Line an 8x8-inch tin with baking paper.
- Add the butter and mini marshmallows to a saucepan. Place over low heat and stir gently until melted.
- Remove the pan from the heat and stir in the peppermint extract and food colouring.
- Once you're happy with the colour, stir in the Rice Krispies.
- Leave to cool for a few minutes then quickly stir in the chocolate chips.
- Press the mixture into your lined tin with a metal spoon or silicone spatula. If the mixture is too sticky, wait a couple of minutes before trying again.
- Top with a few more chocolate chips.
- Leave to set for 1 hour, then remove it from the tin, cut it into squares and enjoy.
Notes
- Store in an airtight container in the fridge for up to 1 week.
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