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
Scale
- 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.
- 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.