• 3 tablespoons unsalted butter
  • 4 cups mini mint marshmallows
  • 6 cups crisp rice cereal
  • ½ teaspoon mint extract
  • 3 cups semisweet chocolate chips
  • ¾ cup peppermint candies, crushed



  • Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
  • Melt butter in a large pot over low heat. Add mint marshmallows and stir frequently until completely melted.
  • Remove from heat. Add mint extract and cereal. Stir to coat cereal completely.
  • Press mixture into baking pan and even out the top.
  • Place a heatproof bowl over a small saucepan filled with 1 inch of water. Over medium-low heat melt 1 cup of chocolate chips just until smooth.
  • Pour melted chocolate over crisp rice mixture in baking pan and smooth out with offset spatula. Set aside to cool and harden completely.
  • When cooled, loosen sides of pan with a knife and turn out onto a cutting board. Cut into 12 equally sized bars.
  • Melt remaining chocolate chips in heatproof bowl.
  • Spread melted chocolate onto sides and tops of bars and sprinkle with peppermint candy pieces.
  • Allow to cool and harden completely before serving.
  • Store in an airtight container.