112ozbox Crispy Rice Cerealuse gluten-free if needed
111ozpackage white chocolate chips
6ozcrushed peppermint candy or candy canes
Line a 9x13 pan with foil and spray the foil with cooking spray. Set aside.
In a large heavy-bottomed pot over medium-low heat, melt the butter. Add the marshmallows and stir until almost completely melted.
Remove from the heat (the residual heat will continue to melt the marshmallows) and stir in the peppermint extract and salt. Add the cereal and stir a few times. Add the white chocolate chips and stir until evenly mixed.
Pour the mixture into the lined pan and smooth the top. Add the crushed peppermint candy and press into the crispy treats. Let cool for 20 minutes. Slice and serve!
PEPPERMINT EXTRAT – This is not the same as mint extract, which is much more potent. If mint is all you can find, use half of what the recipe calls for, then add more if you need it.GLUTEN-FREE? To keep these gluten-free, be sure to use crispy rice cereal that doesn’t contain malt extract (which comes from the gluten-containing grain barley). Check out this post all about gluten-free rice krispies treats.STORING: These treats will keep for up to 2 days. Store them in an airtight container at room temperature.