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Katie's Cucina

Mint Chocolate Chip Rice Krispie Treats

Last week, I played bunko for the first time, and at bunko were rice krispie treats. To be honest, I cannot remember the last time I indulged in the marshmellowie goodness of rice krispie treats. That’s when it instantly hit me. I wanted to make a St. Patty’s dessert for the blog (and my family and friends), and thus the mint chocolate chip rice krispie treat was born.

I love the mint chocolate chip combo; however, my husband isn’t a big fan. So I knew that my brillant idea would not strike a cord in his book. Oh well, I remind myself time and time again that we can’t please everyone, and this treat I automatically knew would not please him. He did try a bite which I was shocked and he said that they tasted like the candies from Olive Garden. In my book I knew this treat was a success because that’s how I wanted them to taste like… like, mint chocolate chip!

Source: Katie Original (mint chocolate chip) inspired by The Original Rice Krispie Treat recipe

Mint Chocolate Chip Rice Krispie Treats
Recipe Type: Dessert
Author: Katie’s Cucina
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 24
  • 6 cups Rice Krispies
  • 1 bag Marshmallows
  • 4 tbsp Butter
  • 1/4 tsp Peppermint Extract
  • 10 drops Green Food Coloring
  • 1/2 cup Mini Chocolate Chips + 2 tbsp for topping
  • Pam Cooking Spray
  1. In a large sauce pan melt the butter. Remove the butter off the burner once melted and add in the green food dye and peppermint extract.
  2. Add the marshmallows to the pot and stir until the marshmallows have dissolved completely.
  3. Carefully, begin stirring in half the Rice Krispie treats, and 1/4 cup of the mini chocolate chips. Once well incorporated repeat until the Rice Krispies and mini chocolate chips are all incorporated into the marshmallow batter.
  4. Spray a 9×12 pan with pam cooking spray and begin spreading the Rice Krisipie treats out on the pan. Once completely spread out on pan sprinkle two tablespoons mini chocolate chips on top. Let cool in refrigerator for 1 hour, slice, and serve.

Store in a sealed container for up to 2 days.



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14 Responses to “Mint Chocolate Chip Rice Krispie Treats”

  1. cassie posted on March 12, 2012 at 7:43 am (#)

    Love, love, love these! One of my favorite combos is mint-chocolate. Can’t wait to try them!

  2. amy @ fearless homemaker posted on March 12, 2012 at 12:33 pm (#)

    i’m with cassie – i loooove the mint-chocolate combo! these look wonderful, especially for st. patrick’s day!

  3. Clarissa posted on March 13, 2012 at 7:55 pm (#)

    Um yum, this looks yummy!! Thanks for stopping by 🙂

  4. amy @ fearless homemaker posted on March 15, 2012 at 12:16 pm (#)

    your mint chocolate chip rice kris pie treats inspired me to rephotograph/repost one of my favorite mint chocolate chip cocktails today – so thank you!

    • Katie replied on March 15th, 2012 at 4:46 pm

      Glad I could inspire you to rephotograph. I have tons of rephotographing to do… don’t look past a year ago my photos are horrendous!

  5. Chung-Ah | Damn Delicious posted on March 17, 2012 at 2:30 am (#)

    I love making rice krispie treats. They’re so easy and oh-so-delicious. I’m excited to try this combination of flavors!

  6. Sophie posted on March 27, 2012 at 1:39 pm (#)

    Adivine & tasty creations!
    Yummy yummy treats!

  7. Kaoru posted on August 7, 2014 at 4:37 pm (#)

    Any reason not to use regular chocolate chips? I have a big bag of them already…

    • Katie replied on August 11th, 2014 at 10:49 pm

      You can use regular chocolate chips. I just had the mini version on hand–so that’s what I used. Good luck and happy cooking!

  8. Brian posted on March 17, 2017 at 11:54 pm (#)

    I tried this and my chips melted. They taste great but if the chips melt when you mix them in it kind of takes over the green color with the chocolate.

    • Katie replied on March 26th, 2017 at 8:51 pm

      Hi Brian, I typically let the mix cool a little bit. Yes–they will melt some but they shouldn’t fully melt. Hope that helps!

  9. Sonja posted on October 23, 2019 at 9:52 am (#)

    Hi I was wondering which pam cooking spray to buy as here in Hong Kong I can only find pam olive oil spray and butter spray, which one is better? Or can I just use non-stick baking paper/parchment paper?

    • Katie replied on October 23rd, 2019 at 1:54 pm

      Hi Sonja–I would recommend the butter spray. The olive oil will give it an odd after taste!


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