Christmas Rice Krispies with Candy Cane Crunch

A plate of rice crispy treats topped with a layer of white frosting and sprinkled with crushed peppermint candy pieces, arranged on a white tablecloth.

Christmas Rice Krispies with Candy Cane Crunch

These Christmas Rice Krispies start with soft, gooey marshmallow cereal bars and get topped with a thick layer of peppermint almond bark and crunchy crushed candy canes. They are quick to make, extra festive, and perfect for cookie trays, school parties, and Christmas gifting.

Prep Time 10

Cook Time 5

Resting Time 20

Total Time 35

Servings pieces

Calories 163

Author Gina Dickson

Ingredients

Rice Krispies Treats

4 tablespoons butter
1 teaspoon vanilla extract
¼ teaspoon salt
12 ounces marshmallows large, be sure to use large vs mini marshmallows
7 cups crisped rice cereal

Toppings

1/2 cup Peppermint Candy Canes crushed
12 ounces almond bark vanilla candy coating blocks or chips
1/2 teaspoon Peppermint Extract optional

Instructions

Prepare the Pan and Candy

Spray a rubber spatula and a 13 by 9-inch baking pan with vegetable oil spray.

Make the Cereal Mixture

Melt the butter in a large heavy bottom pan over medium heat.
4 tablespoons butter
Add the marshmallows, vanilla, and salt. Cook, stirring continually with the prepared spatula, until the marshmallows are just melted, about 3 minutes.
1 teaspoon vanilla extract, 12 ounces marshmallows, ¼ teaspoon salt
Remove from heat and stir in the cereal.
When the cereal is coated quickly stire in the M&Ms. Don't over stir or the candy coating will melt.
7 cups crisped rice cereal

Assemble and Set

Transfer the cereal mixture to the prepared pan.
Sprinkle the Christmas sprinkles over the whole pan.
Place a large piece of parchment paper over the treats and press the mixture into an even layer. Toss the parchment paper.
Place the pan in the fridge for 15 minutes to cool.

Add Toppings

Place the candy canes in a small ziplock style bag and pound into small pieces.
1/2 cup Peppermint Candy Canes
Place the almond bark coating in a microwave-safe bowl.
12 ounces almond bark vanilla candy coating
Microwave for 30 seconds and then stir well.
Continue microwaving in 10- to 15-second intervals, stirring after each, until smooth. NOTE* Almond bark burns easily, so stirring between each burst is essential, even if it looks unmelted, the heat is often already there.
When melted stir in the peppermint extract.
1/2 teaspoon Peppermint Extract
Using a large spoon or spatula spread the melted almond bark over the rice crispy treat mixture.
Sprinkle the crushed candy canes evenly on top.

Finish

Let the mixture cool completely until firm, about an hour or 30 minutes in the fridge.
Run a knife around the edge of the pan to loosen, turn out onto a cutting board, flip right side up, and cut into 12 bars.

Notes

Storage, Make-Ahead, and Freezing

How to Store: Store these at room temperature in an airtight container. Keep them in a single layer, or separate layers with parchment, so the candy cane pieces don’t stick. They’re best within 2 to 3 days, but can last up to 4 to 5 days in a cool kitchen.
Make-Ahead Tips: You can make the bars up to a day ahead. Leave the slab whole in the pan, cover it tightly, and slice just before serving or packaging so the edges stay soft.
Freezing: Freeze only the plain rice krispie base, wrapped well. Add the peppermint almond bark and crushed candy canes after thawing so the topping stays smooth and the candy canes don’t get sticky.

Nutrition