Mint Chocolate Rice Krispies

This recipe is a very special one from my great grandma. These squares feature a mint chocolate filling sandwiched between layers of peanut butter flavoured rice krispies. They are so soft and delicious, and never last long.

Info and tips

When making the rice krispy layer, it is very important that everything melts slowly. If you boil the mixture, it will become really hard. Also use non stick pots so cleanup is easier!

This recipe calls for 6-7 cups of rice krispies depending on how much is needed to go into the marshmallow mixture.

You’ll find that everything is super sticky when trying to form the bottom and top layer of rice krispy. My grandma taught me a trick using a spoon and a bowl of water to fix this. Basically you use the spoon to push the rice krispies into an even layer in the pan, and whenever it starts sticking to the spoon dip it into the water bowl.

If you want it to be a thicker square use a smaller pan. My grandma uses a 9×13 for this recipe for reference.

Ingredients

Bar

• 5 cups mini marshmallows or 40 large
• 1/2 cup peanut butter
• 1/4 cup butter
• 1/4 cup corn syrup
• 6 or 7 cups rice krispies

Filling

• 6 0z package mint chocolate chips
• 1/2 cup icing sugar
• 2 Tbsp butter
• 1 Tbsp water
• 1/2 tsp vanilla

Instructions

1. Begin by adding marshmallows, butter, peanut butter & corn syrup to a large pot on low heat. Don’t boil, heat just until marshmallows are mixed with other ingredients. Stir very often.
2. Meanwhile add the first four filling ingredients to a smaller pot and melt on low heat, stirring constantly.
3. Once filling mixture is melted add the vanilla. If it looks dry, add a bit more water to it.
4. When both the marshmallow mixture and filling are melted, take both off the heat.
5. Add the rice krispies to the marshmallow mixture and fold in. Add more if it seems to sticky.
6. Spread half of the rice krispy mixture in well greased 9 × 13 pan. It will be warm & very sticky. Use a spoon dipped in water and pat evenly to decrease the sticking.
7. Spread the chocolate filling evenly over the bottom rice krispy layer.
8. Spread the remaining half of the rice krispies gently over the chocolate filling and pat down.
9. Let cool for ten minutes before cutting. Enjoy!

See below for a video tutorial!

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Mint Chocolate Rice Krispies

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Desserts

By Kenna's Cooks – Serves: 9x13 pan of squares

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

These squares feature a mint chocolate filling sandwiched between layers of peanut butter flavoured rice krispies.

Ingredients

• Bar
• 5 cups mini marshmallows or 40 large
• 1/2 cup peanut butter
• 1/4 cup butter
• 1/4 cup corn syrup
• 6 or 7 cups rice krispies
• Filling
• 6 0z package mint chocolate chips
• 1/2 cup icing sugar
• 2 Tbsp butter
• 1 Tbsp water
• 1/2 tsp vanilla

Instructions

1

Begin by adding marshmallows, butter, peanut butter & corn syrup to a large pot on low heat. Don't boil, heat just until marshmallows are mixed with other ingredients. Stir very often.

2

Meanwhile add the first four filling ingredients to a smaller pot and melt on low heat, stirring constantly.

3

Once filling mixture is melted add the vanilla. If it looks dry, add a bit more water to it.

4

When both the marshmallow mixture and filling are melted, take both off the heat.

5

Add the rice krispies to the marshmallow mixture and fold in. Add more if it seems to sticky.

6

Spread half of the rice krispy mixture in well greased 9 × 13 pan. It will be warm & very sticky. Use a spoon dipped in water and pat evenly to decrease the sticking.

7

Spread the chocolate filling evenly over the bottom rice krispy layer.

8

Spread the remaining half of the rice krispies gently over the chocolate filling and pat down.

9

Let cool for ten minutes before cutting. Enjoy!