Description
Festive Cocoa Krispie Treats are filled with peppermint chocolate cookies and topped with crunchy peppermint candies, perfect for holiday gatherings.
Ingredients
Units
Scale
- 4 tbsp unsalted butter
- 1 (10 oz) (285 g) package mini marshmallows
- 4 cups (960 ml) Cocoa Krispies or any chocolate rice cereal
- 14 Peppermint Chocolate Cookies (such as peppermint Oreos), roughly chopped
- 2 cups Andes Peppermint Crunch candies, chopped
Instructions
- Line a 9×13″ baking dish with aluminum foil and lightly spray with cooking spray. Set aside.
- In a large pot, melt the butter over medium heat.
- Once the butter is melted, add the mini marshmallows and stir continuously until completely melted and smooth.
- Remove the pot from the heat and quickly stir in the Cocoa Krispies until they are well coated with the marshmallow mixture.
- Gently fold in the chopped peppermint chocolate cookies until evenly distributed.
- Transfer the mixture into the prepared baking dish, pressing it evenly into the corners and smoothing the top with a spatula.
- Sprinkle the chopped Andes Peppermint Crunch candies evenly over the top, pressing them lightly into the surface.
- Allow the treats to cool completely at room temperature before cutting into squares and serving.
Notes
- These treats are perfect for holiday cookie trays or gift bags.
- Store them in an airtight container at room temperature for up to a week.
- For a fun variation, try using different flavored chocolate cookies or adding a drizzle of white chocolate on top.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 20
- Sodium: 100
- Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 15