Peppermint Bark Rice Krispie Treats

Peppermint Bark Rice Krispie Treats- Gooey rice Krispie treats are topped with milk and white chocolate then finished with crushed candy canes.

January 31, 2026 by Nicole Collins

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Today, we’re making Peppermint Bark Rice Krispie Treats!

It’s the last day in our 12 days of treats series, and I promise you that this one is worth the wait. We’re taking my basic rice Krispie treats, coating them in a mix of swirled white and milk chocolate, then finishing the whole thing with some crushed candy canes. They’re as beautiful as they are delish!

Let’s start with the rice Krispie treats. We’re going to melt some butter in a large pot or dutch oven, then add some marshmallows to completely melt. It doesn’t matter if you use regular or mini marshmallows, but I will say the minis melt faster. The end result is the same though, so use what works best for you.

Once the marshmallows are completely melted and smooth, we’re going to stir in a little vanilla and a little peppermint extract. Peppermint extract is potent, so we only need a small amount. But, I like adding this into the RKT mix so that sweet minty flavor echoes through both the body and the topping of the treat. It’s subtle, but definitely present.

After we have our extracts mixed in, we’ll pull the pot off the heat, and stir in a couple cups of rice Krispie cereal. Use your muscles to give it all a good mix until the cereal is completely coated. Then, transfer the mixture to a foil lined baking dish that’s been spritzed with a little cooking spray. Hot tip, spritz the back of your cooking spatula too to help you press the mixture into the dish without sticking.

Next, it’s time to add the peppermint bark! So, we’re going to melt some milk chocolate and some white chocolate, and we want them both in a melted state at the same time. We’ll start by spreading the milk chocolate all over the surface of the rice Krispie treats until it’s completely coated. Then, we’re going to drizzle the white chocolate in random dollops and splatters right over top of the milk chocolate. I like to take a butter knife to gently swirl the two chocolates together. Hold the top of the knife with the lightest grip, and drag it gently through the chocolates until it naturally creates a beautiful pattern. Then, we’ll finish the bark with a sprinkle of crushed candy canes. And all that’s left to do is wait for it to set.

These rice Krispies treats are magical. They’re sweet and chewy like you’d expect from any old RKT. But, the chocolately pepperminty topping is what skyrockets these to the next level. They’re sweet and rich and minty and whimsical and just absolutely freaking delicious. They’re prefect for the holiday season.

Ok, everyone. We have officially wrapped on our 12 days of series this year. PHEW…what a journey. Thank you again for being so patient with me this year! Maybe next year, I’ll have to start this series in August!

For now, enjoy! And, let’s eat!

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Peppermint Bark Rice Krispie Treats           

Serves: 16          Print

Ingredients:

• 5 tbsp unsalted butter

• 1 bag (10 oz) mini marshmallows

• ¼ tsp peppermint extract

• ¼ tsp salt

• 5 cups Rice Krispie cereal

• 1 cup milk chocolate chips

• ½ cup white chocolate chips

• 3 tbsp crushed candy canes (3 full sized candy canes)

• cooking spray

Directions:

1. Line an 8 x 8 baking pan with aluminum foil. Lightly spray it with cooking spray. Set aside.

2. Melt butter in a dutch oven or large pot over medium low heat. Add marshmallows, and stir until the marshmallows are completely melted and incorporated with the butter. Stir in extract and salt until combined. Remove from heat.

3. Stir the cereal into the marshmallow mix until completely coated. Spritz the back of your spatula with cooking spray, and gently press the cereal mix evenly into the prepared pan. 

4. Add milk chocolate chips to a microwave safe bowl. Add white chocolate chips to a second microwave safe bowl. Microwave in 15-30 second intervals, stirring well in between each interval, until both chocolates are fully melted.

5. Pour milk chocolate over the rice Krispie treats, and spread out to cover the entire surface. Dollop and drizzle white chocolate randomly over the milk chocolate. Lightly drag a butter knife through the chocolates to create swirls. Sprinkle crushed candy canes over the surface. Allow to set for 1-2 hours.

6. Remove the bars from the pan by lifting the foil out of the dish. Cut into 16 squares. Store in an airtight container, and enjoy!
   

Recipe notes:

*Mise en place, or gathering/prepping your ingredients, is important to the success of this recipe. Rice Krispie treats move fast, so getting all of your ingredients measured and ready helps you act fast while assembling.

*I prefer using mini marshmallows, but you can use full size marshmallows, as well. Just make sure you are using a 10 oz bag.

*You can use mini candy canes too, if you have them. We’re just looking for 3 tbsp total after crushing.