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These peppermint dark chocolate rice krispie treats are a fun twist on classic rice krispies. They’re loaded with dark chocolate, peppermint, and chocolate mint Ka’Chava which makes these rice krispies extra chewy (kinda like a candy bar).
Unlike traditional rice krispies, these bars don’t use marshmallows, and instead, rely on a mix of sunflower butter, honey, and dark chocolate to bind everything together and replicate the ooey-gooey, chewy texture of rice krispies.
These dark chocolate rice krispie treats are the perfect no-bake holiday treat if you’re looking for something other than cookies!!
Peppermint Dark Chocolate Rice Krispie Treat Ingredients
- Cocoa brown rice cereal: My go-to brand is One Degree Organics brown rice cereal; the ingredients are amazing, and it’s (very) lightly sweetened with coconut sugar. If you can’t find a cocoa brown rice cereal, just use a plain brown rice cereal.
- Chocolate Mint Ka’Chava: This is totally optional, but it pairs so well with these krispies and adds a nice texture to the bars (kinda like a candy bar).
- Dark chocolate: Go for a 70% cacao dark chocolate.
- Sunflower butter: Feel free to swap in peanut butter if you prefer.
- Honey: If you’re vegan, sub with brown rice syrup.
- Vanilla paste or ground vanilla bean: Love Beyond Good ground vanilla that is just like vanilla paste, but without any added fillers. If you don’t have vanilla paste/ground vanilla, substitute with vanilla extract.
- Kosher salt: Just a little pinch of salt amplifies everything!
Tips for the BEST Rice Krispie Treats
- Use a 9×9 square pan for crisp-edged, perfectly square, rice krispie treats.
- Firmly pack (like really really firmly pack) the rice krispies down with a measuring cup or glass. It’ll compress the rice krispies and make the treats more dense and chewy.
- Freeze the rice krispies before cutting them. It’s much easier to cut these when they’re frozen, as opposed to sticky and hot on the counter.
- Store any leftovers in the fridge or freezer – they’ll get too soft on the counter. I like to put a sheet of parchment between each layer so the krispies don’t stick to each other.
So excited for you to make these! Don’t forget to leave a rating and review below!!
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Peppermint Dark Chocolate Rice Krispies
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Description
These peppermint dark chocolate rice krispie treats are a fun twist on classic rice krispies. They’re loaded with dark chocolate, peppermint, and chocolate mint Ka’Chava which makes these rice krispies extra chewy (kinda like a candy bar).
Ingredients
- 5 cups (230g) cocoa brown rice cereal
- 2 scoops (62g) Chocolate Mint Ka’Chava (optional)
- 1/2 cup (160g) honey
- 1/2 cup (130g) sunflower butter
- 1/2 cup (65g) dark chocolate, chopped
- 1/4 tsp peppermint extract
- 1/4 tsp kosher salt
Instructions
- Prep the pan. Line a 9×9 square pan with parchment paper.Â
- Prep the cereal. To a large bowl, add the brown rice cereal and Ka’Chava, mix to combine and set aside.
- Make the syrup mixture. In a saucepan or pot, add the honey, sunflower butter, dark chocolate, peppermint extract, and salt. Heat on low heat until it’s warm and the chocolate is melted, stirring constantly so the chocolate doesn’t burn.
- Mix, pack, and freeze. Pour the syrup mixture over the cereal and fold together with a rubber spatula. Pour the mixture into the prepared pan and spread into an even layer. Using a measuring cup or glass, firmly pack the rice krispie treats down to compress them. Drizzle the top with extra melted chocolate (optional, but the more chocolate the better in my opinion). Cover with plastic wrap and freeze for 1 hour until set.
- Cut and store. Cut the rice krispie treats into 16 squares and store them in a glass container in the fridge or freezer for up to 1 week. Feel free to sprinkle the krispies with flaky salt for presentation.