I was trying to think of something green to make to celebrate March, St. Patrick’s Day and the imminent arrival of spring when I remembered a cooking program I watched recently that featured gourmet Rice Krispie Treats. I can eat peppermint all year long and thought a green colored treat would be nice for this month and also a lot more interesting than the plain and traditional treat.
To make these treats, I added some peppermint oil and green coloring (lots, but I could have used more) to melted marshmallows and butter which I used to stick together several cups of crispy brown rice cereal. Just before pressing the mixture into a pan, I folded in mini chocolate chips. I then mixed up a decadent ganache of cream and dark chocolate to spread over the top and decorated with some mint candies. The results were delicious! I think it’s been 20 years or more since I had one of these marshmallow treats, but I don’t think it will be that long again now that I know that I can add flavoring to them to make them more interesting.
I’m submitting this to the Biscuit Barrel Challenge for the March theme which is Spring.
- 2 T. butter
- 3 C. (150g) mini marshmallows
- 4 C. (120g) Crispy Rice Cereal (I used Barbara's Brown Rice Crisps)
- ⅛ tsp. peppermint oil (try ½ tsp. if you are using extract instead)
- green food coloring, 6 or more drops
- 4 T. mini chocolate chips
- 8 oz. (227g) dark chocolate, finely chopped
- ½ C. (1/4 pint) heavy whipping cream
- 16 mint candies
- Line an 8"x8" baking pan with foil and grease it well.
- In a large bowl, microwave the butter for 30 seconds on high to melt it. Add the marshmallows and heat on high another 30-45 seconds to melt the marshmallows. Stir and heat another 10 seconds if the marshmallows are not fully melted.
- Add the peppermint oil and green coloring and stir. The color needs to be pretty dark to show up in the finished treat. I used 6 drops, but could have used more.
- Fold in the mini chocolate chips, stirring just 2 or 3 times as they will melt a little in the warm mixture and get muddy looking if you stir too much.
- Evenly press the mixture into the pan with greased hands and set aside to cool.
- Heat up the cream in a small saucepan until it is just simmering. Pour it over the finely chopped chocolate in a small bowl and let it sit for 5 minutes. Stir well until the mixture is smooth. If necessary, heat in the microwave for 15 seconds at a time until all the chocolate has melted. Spread the chocolate over the crispy rice and decorate with the mint candies. Refrigerate for 2 hours until the chocolate has set.
- Cut into 16 squares.