Starting…..now. First up, these are a festive little treat I made up in my head one night laying in bed. What? You don’t lay in bed thinking of what you want to bake? Me either.
The inspiration came from a box of Trader Joe’s Candy Cane Jo Jo’s that I randomly picked up last week. Then I made some Cocoa Krispie treats with some mint chocolate marshmallows that I found at Target, which were good but I could just tell needed a little more pizazz to them. Enter the Candy Cane Jo Jo’s and we have rice krispie treats on Christmas steroids.
Peppermint Crunch Cocoa Krispie Treats
4 tbsp unsalted butter
1 package (10 oz) mini marshmallows
5 cups Cocoa Krispies
14 Mint Oreos (I used Trader Joe’s Candy Cane Jo Jo’s), roughly chopped
2 cups semi-sweet chocolate chips
15 Andes Mint Peppermint Crunch candies or 1 cup Andes Peppermint Crunch Baking Chips
Line 9×13″ baking dish with aluminum foil and lightly spray with cooking spray. Set aside.
In large pot, melt butter over medium heat. Once melted, add marshmallows and stir until completely melted. Once melted, add the Cocoa Krispies and chopped Oreos and stir until well combined.
Firmly press mixture into prepared pan.
To melt chocolate chips, place them in a microwave safe bowl and microwave in increments of 30 seconds, then transfer to a plastic baggie.
Once chocolate is in plastic baggie, cut the very tip of one corner off, then drizzle half of it over krispie treats. Finally, sprinkle Andes chips over the melted chocolate and lightly press down into the chocolate so they stick. Drizzle remaining chocolate over the chips. Place in refrigerator for about 15 minutes to let the chocolate harden. Cut into squares and enjoy!
This was shared at Crumbs and Chaos’ Seasonal Inspirations!