Description
These festive mint chocolate chip rice treats are a quick, no-bake dessert perfect for St. Patrick’s Day. With a chewy marshmallow base, cool mint flavor, and plenty of chocolate chips, they’re a crowd-pleaser for parties, potlucks, or family celebrations.
Ingredients
- 6 cups crisped rice cereal (Rice Krispies or similar)
- 1/4 cup unsalted butter
- 1 (10 oz) bag mini marshmallows
- 1/2 teaspoon pure peppermint extract
- 2–4 drops green gel food coloring
- 3/4 cup mini semi-sweet chocolate chips, divided (reserve 1/4 cup for topping)
- Pinch of salt (optional, if using unsalted butter)
- 1/2 teaspoon vanilla extract (optional)
- Nonstick spray or parchment paper for pan
Instructions
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease with nonstick spray.
- In a large saucepan, melt 1/4 cup butter over medium-low heat, stirring occasionally until just melted.
- Add the mini marshmallows and stir constantly until melted and smooth.
- Remove from heat. Stir in peppermint extract and green food coloring until evenly combined. Add salt and vanilla extract if using.
- Add the crisped rice cereal and stir quickly and gently to coat all the cereal with the marshmallow mixture.
- Let the mixture cool for 1-2 minutes, then gently fold in 1/2 cup mini chocolate chips. Reserve 1/4 cup for topping.
- Scrape the mixture into the prepared pan. With lightly greased hands or a spatula, gently press into an even layer. Sprinkle remaining chocolate chips on top and press them in lightly.
- Let cool at room temperature for at least 15 minutes. For cleaner cuts, chill in the fridge for 10 minutes before slicing.
- Lift out using parchment overhang and cut into 16 squares (or 12 larger bars). Store in an airtight container at room temperature for up to 4 days.
Notes
For best results, use fresh marshmallows and melt over medium-low heat to keep the treats soft and chewy. Let the mixture cool slightly before adding chocolate chips to prevent melting. Gluten-free and vegan adaptations are easy with the right cereal, butter, and marshmallows. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of pa
- Calories: 130
- Sugar: 11
- Sodium: 60
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 23
- Protein: 1
Keywords: mint chocolate chip rice treats, St. Patrick’s Day dessert, no-bake, rice krispie treats, easy dessert, party treats, kid-friendly, nut-free, gluten-free option