I am currently obsessed with three things:
1. Biscoff spread. It is basically a butter made from Teddy Grahams. It is outrageous.
2. Mulled wine on (very) cold evenings.
3. These marshmallow treats with my afternoon coffee.
This concoction is part peppermint bark part traditional marshmallow treat. Cocoa Krispies, a handful of chocolate chips and a splash of peppermint extract make these marshmallow treats a little special. A drizzle of white chocolate and a dusting of crushed candy cane seal the deal.
Make these and bring them to a holiday cookie swap. Or save them all for yourself and have them for dessert after a dinner of Biscoff spread on toast.
Chocolate Peppermint Marshmallow Treats
makes an 8x8 pan
4 c Cocoa Krispies cereal
10 oz marshmallows
4 Tablespoons butter
1 Tablespoon corn syrup
1/4 c semi-sweet chocolate chips
1/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
pinch sea salt
1/2 c white chocolate chips + 1 Tablespoon vegetable oil
3 candy canes, crushed
- - -
1. In medium saucepan melt butter and corn syrup together; add extracts, semi-sweet chips and marshmallows stirring until marshmallows are almost totally melted
2. Remove pan from heat and stir until remaining marshmallows melt
3. Measure cereal into a large mixing bowl and pour hot marshmallow mixture on top of it; stir with a wooden spoon until cereal is evenly coated
4. Mist a square 8x8 pan with cooking spray and pour cereal mixture into pan, pressing into an even layer with hands (I mist my hands with cooking spray to make this step easy)
5. Chill until set (about 3 hours)
6. Cut marshmallow teats as desired (leaving them in the pan or arranging them into a square shape onto a cutting board)
6. Melt white chocolate and oil over a double broiler until smooth
7. Drizzle white chocolate over treats and sprinkle with candy cane pieces
8. Refrigerate 10 minutes until white chocolate has set