These no bake Chocolate Peppermint Rice Krispie Treats (Rice Krispie Bars) are a delicious holiday treat. A crunchy, crispy dark chocolate and rice krispie base with a refreshing peppermint center, topped with a thin layer of dark chocolate and crushed peppermint candy. GF and vegan friendly.EASY - This is an easy no bake dessert that's perfect for gift giving during the holidays. You could even get your kids involved in making these! US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
226gdark chocolatechips or chopped. Use a vegan chocolate for a vegan version
1 ½cupspuffed rice cerealmake sure it's gluten free for a GF version
Mint Fondant Layer
283gconfectioner’s sugar2.4 cups
2tsppeppermint extract
2tbspcoconut oilmelted and cooled (or softened unsalted butter)
2 ½tbspcoconut cream (unsweetened)or regular heavy cream
To Top
170gdark chocolateuse a vegan chocolate for a vegan version
Crushed peppermint candy caneoptional
Instructions
Chocolate Rice Krispie Layer
Melt the dark chocolate chips in a heat-proof bowl. You can melt the chocolate over a double boiler or in the microwave. Heat the chocolate in 30 seconds burst in the microwave, while stirring in between, until almost all of the chocolate has melted.
226 g dark chocolate
Remove the bowl from the microwave (or double boiler) and stir until all the chocolate melts in the residual heat.
Stir in the puffed rice cereal and mix gently until evenly coated.
1 ½ cups puffed rice cereal
Spread the chocolate mix evenly on a silpat (about a 7x7 inch square in total). Alternatively, if you have a silicone mini cupcake pan or silicone bar mold, you can fill the cavities about ⅓ of the way with the rice krispie mix by gently pressing it into the cavities. You don't want this layer to be too thick.
Mint Fondant Layer
Place all the ingredients in a bowl and whisk to distribute the ingredients. The mix will look lumpy and that’s OK.
283 g confectioner’s sugar, 2 tsp peppermint extract, 2 tbsp coconut oil, 2 ½ tbsp coconut cream (unsweetened)
Use your hands to knead the mix into a soft dough. The fondant dough should be soft, but not sticky. Sprinkle a little extra confectioner’s sugar if it's too sticky.
Place the peppermint fondant between two parchment papers (or plastic wrap) and roll it out into a thin rectangle that will cover the chocolate rice krispie layer.
Assembly
Place the peppermint fondant over the chocolate rice krispie layer while it’s still soft (not completely set) and press down gently. Make sure the top is nice and smooth.
Melt the dark chocolate for the topping over a double boiler. Or alternatively, melt the chocolate in a heat-proof bowl, in the microwave, in 20 seconds bursts.
170 g dark chocolate
Spread the melted dark chocolate over the mint fondant layer.
Optional - before the chocolate layer sets, sprinkle crushed candy cane on top.
Crushed peppermint candy cane
Let the chocolate peppermint bar set for a few minutes at room temperature.
Cut squares with a hot knife (so that you get nice clean cuts) and let it set completely for a few hours (or store in the fridge).
Let the bars come to room temperature before serving.