I took the refreshing mint chocolate chip combo and turned it into Mint Chocolate Chip Rice Krispie Treats that hide bursts of mint and chocolate throughout nostalgic crispy squares.
I thought a Rice Krispie twist couldn’t surprise me, but these Mint Chocolate Chip Rice Krispie Treats did. I mixed gooey marshmallows with a whisper of mint and pockets of mini semisweet chocolate chips, and suddenly a childhood snack felt oddly grown up, like a Gourmet Rice Krispie Treats upgrade.
They look simple at first, but one bite makes you curious which trick made the mint sing and the chocolate stay pleasantly soft. I’m not perfect at presentations, so expect a few messy edges, but honestly it only makes you want to dig in faster.
Ingredients
- Light crunchy rice cereal, mostly carbs and low fiber; gives a crispy airy texture.
- Adds fat and richness, helps bind treats, gives tender chew and flavor.
- Big sugar source, mostly simple carbs, melts into sticky glue, super sweet.
- Potent mint flavor, no calories; it’s strong so start small.
- Softens the mint edge, adds warm aromatics, small amount goes far.
- Purely visual, no nutrition, a few drops make treats festive green.
- Bittersweet chocolate contrast, adds some fat and sugar, melts into pockets.
- Brightens sweetness, enhances chocolate and mint, tiny sodium lift.
Ingredient Quantities
- 6 cups Rice Krispies cereal
- 3 tablespoons unsalted butter
- 10 ounces marshmallows (about 40 regular or 4 cups mini)
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract (optional)
- Green gel food coloring, a few drops (optional)
- 1 cup mini semisweet chocolate chips
- Pinch of fine sea salt
How to Make this
1. Line a 9×13 inch pan with parchment or foil and lightly butter or spray the bottom and sides so treats wont stick.
2. In a large saucepan melt 3 tablespoons unsalted butter over low heat, then add 10 ounces marshmallows (about 40 regular or 4 cups mini) and stir constantly until smooth and fully melted. Dont let them brown.
3. Remove pan from heat and immediately stir in 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract if using, a pinch of fine sea salt, and a few drops of green gel food coloring until the color is even. Add coloring slowly, a little goes a long way.
4. Pour 6 cups Rice Krispies cereal into the pot and gently fold until every flake is coated with marshmallow. Work fast, the mixture sets quick.
5. Let the mixture cool off for about 1 minute so it stops steaming but is still pliable, then fold in about 3/4 cup of the 1 cup mini semisweet chocolate chips, leaving roughly 1/4 cup for the top so they dont all melt.
6. Transfer the mixture to the prepared pan and press it evenly using a buttered spatula, the back of a spoon, or a piece of buttered wax paper. Dont press too hard or the treats will be rock hard.
7. Sprinkle the reserved 1/4 cup mini chocolate chips over the top and press them in lightly so they stick but keep their shape.
8. Let the pan sit at room temperature until fully set, about 30 minutes, or speed it up by refrigerating for 15 minutes.
9. Lift the set slab from the pan using the parchment, then cut into squares with a sharp knife or bench scraper. For cleaner cuts wipe the knife between slices or warm it slightly under hot water and dry.
10. Store the treats in an airtight container at room temp for up to 3 days or refrigerate for longer. Enjoy the mint chocolate chip goodness.
Equipment Needed
1. 9×13 inch baking pan lined with parchment or foil and a little butter or nonstick spray so the bars dont stick
2. Large heavy bottomed saucepan for melting butter and marshmallows
3. Heatproof rubber spatula for folding in the cereal and pressing into the pan
4. Wooden or silicone spoon for stirring the marshmallows so they dont brown
5. Measuring cups and measuring spoons for the cereal, chips, butter and extracts
6. Sharp knife or bench scraper for clean cuts (wipe between slices or warm the blade)
7. Small bowl to hold the reserved mini chocolate chips
8. Piece of buttered wax paper or an offset spatula to press the mixture evenly without compacting it too hard
FAQ
Mint Chocolate Chip Rice Krispie Treats Recipe Substitutions and Variations
- Rice Krispies cereal: swap for 6 cups puffed rice (use certified gluten free puffed rice if needed). Same volume, a bit nuttier and chewier but otherwise identical in technique.
- Unsalted butter (3 tbsp): use 3 tbsp solid coconut oil or 3 tbsp vegan butter 1:1. Coconut oil gives a faint coconut note and the bars set a little softer at room temp, so chill briefly if you want firmer squares.
- 10 oz marshmallows: use about 1 1/3 to 1 1/2 cups marshmallow fluff (stirred), and add 1 tbsp butter if you want extra richness. Fluff works great but makes a slightly denser, stickier bind.
- 1 cup mini semisweet chocolate chips: use 1 cup chopped dark chocolate or 1 cup mint chocolate chips (or white chocolate for a sweeter version). Chopped chocolate melts into gooey pockets, mint chips boost the mint punch.
Pro Tips
– Melt the marshmallows low and slow, and if you want a quicker option zap them in the microwave in 20 to 30 second bursts, stirring between each. Dont let them brown or theyll get grainy, and use a silicone spatula so you can scrape every bit out.
– Add gel coloring one tiny drop at a time, stir, check the shade, repeat. Wear gloves or use a spoon so your fingers dont end up green, and remember a little color goes a long way.
– Keep most of the chips from melting by folding in only when the marshmallow mix has cooled for about 30 to 60 seconds, and reserve some chips for the top. For extra control freeze the mini chips for 5 minutes first so they hold shape better.
– Press the mixture gently with buttered wax paper or a lightly oiled spatula, dont stomp it flat or the bars will be hard. Let the slab set fully before cutting, and for cleaner slices warm the knife under hot water, dry it, then slice.
Mint Chocolate Chip Rice Krispie Treats Recipe
I took the refreshing mint chocolate chip combo and turned it into Mint Chocolate Chip Rice Krispie Treats that hide bursts of mint and chocolate throughout nostalgic crispy squares.
12
servings
222
kcal
Equipment: 1. 9×13 inch baking pan lined with parchment or foil and a little butter or nonstick spray so the bars dont stick
2. Large heavy bottomed saucepan for melting butter and marshmallows
3. Heatproof rubber spatula for folding in the cereal and pressing into the pan
4. Wooden or silicone spoon for stirring the marshmallows so they dont brown
5. Measuring cups and measuring spoons for the cereal, chips, butter and extracts
6. Sharp knife or bench scraper for clean cuts (wipe between slices or warm the blade)
7. Small bowl to hold the reserved mini chocolate chips
8. Piece of buttered wax paper or an offset spatula to press the mixture evenly without compacting it too hard
Ingredients
-
6 cups Rice Krispies cereal
-
3 tablespoons unsalted butter
-
10 ounces marshmallows (about 40 regular or 4 cups mini)
-
1 teaspoon peppermint extract
-
1/2 teaspoon vanilla extract (optional)
-
Green gel food coloring, a few drops (optional)
-
1 cup mini semisweet chocolate chips
-
Pinch of fine sea salt
Directions
- Line a 9×13 inch pan with parchment or foil and lightly butter or spray the bottom and sides so treats wont stick.
- In a large saucepan melt 3 tablespoons unsalted butter over low heat, then add 10 ounces marshmallows (about 40 regular or 4 cups mini) and stir constantly until smooth and fully melted. Dont let them brown.
- Remove pan from heat and immediately stir in 1 teaspoon peppermint extract, 1/2 teaspoon vanilla extract if using, a pinch of fine sea salt, and a few drops of green gel food coloring until the color is even. Add coloring slowly, a little goes a long way.
- Pour 6 cups Rice Krispies cereal into the pot and gently fold until every flake is coated with marshmallow. Work fast, the mixture sets quick.
- Let the mixture cool off for about 1 minute so it stops steaming but is still pliable, then fold in about 3/4 cup of the 1 cup mini semisweet chocolate chips, leaving roughly 1/4 cup for the top so they dont all melt.
- Transfer the mixture to the prepared pan and press it evenly using a buttered spatula, the back of a spoon, or a piece of buttered wax paper. Dont press too hard or the treats will be rock hard.
- Sprinkle the reserved 1/4 cup mini chocolate chips over the top and press them in lightly so they stick but keep their shape.
- Let the pan sit at room temperature until fully set, about 30 minutes, or speed it up by refrigerating for 15 minutes.
- Lift the set slab from the pan using the parchment, then cut into squares with a sharp knife or bench scraper. For cleaner cuts wipe the knife between slices or warm it slightly under hot water and dry.
- Store the treats in an airtight container at room temp for up to 3 days or refrigerate for longer. Enjoy the mint chocolate chip goodness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 56g
- Total number of serves: 12
- Calories: 222kcal
- Fat: 7.8g
- Saturated Fat: 4.3g
- Trans Fat: 0.07g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.7g
- Cholesterol: 8mg
- Sodium: 64mg
- Potassium: 86mg
- Carbohydrates: 39.8g
- Fiber: 1.3g
- Sugar: 28.5g
- Protein: 2.2g
- Vitamin A: 75IU
- Vitamin C: 0mg
- Calcium: 31mg
- Iron: 0.94mg
