Mint Chocolate Chip Marshmallow Treats

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.

Mint Chocolate Chip Marshmallow Treats
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Marshmallow and crispy rice cereal treats flavored with mint and chocolate.
  • 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
  1. Line an 8"x8" baking pan with foil and grease it well.
  2. 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.
  3. 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.
  4. 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.
  5. Evenly press the mixture into the pan with greased hands and set aside to cool.
  6. 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.
  7. Cut into 16 squares.



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Mint Chocolate Chip Marshmallow Treats — 1 Comment

  1. Nothing beats crispy treats and you’ve managed to make them even more deliciously decadent! Thanks for sharing them with the Biscuit Barrel challenge =)

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