I’m nearly certain that Rice Krispie Treats almost kind of count as a cookie.
There’s just something about them that is so delicious, and this is hands-down the most delicious of all.
Grab some Rice Krispies and, of course, some of my favorite seasonal delights…
In a saucepan, over low heat, combine the entire bag of Peppermint Jet-Puffed Marshmallows and half a stick of butter, cut into chunks.
Stir. And stir. And stir some more.
Keep stirring until it looks something like this:
And then, it’s time to fold in your Rice Krispies. You’re going to need about 6 cups of it. Fold that in gently, being careful not to squish the Krispies!
Then, grab a 9×13 foil-lined pan. If you like them a little thicker, use a 9×9 pan. For cookie exchanges, I prefer the thinner bars and for Santa, I like them a little thicker.
While those are still a little squishy, sprinkle on about 1/4 cup of Andes peppermint crunch baking bits and press them gently into the surface of the Rice Krispie Bars.
Then, melt 1/4 cup of chocolate chips, preferably semi-sweet, and drizzle that all over. This season, I am absolutely all about the drizzle. It’s a very easy way to dress up every treat, without a ton of effort. It looks classy and fun, with a simple flick of the wrist.
Once the chocolate has solidified, all you have to do is lift the foil lining out, slice, and serve.
It’s that easy.