5 cups rice chex cereal
1 bag Andes mints (the red and white peppermint kind) melted
1 1/2 cup powdered sugar
Measure out rice chex cereal in large bowl.
Melt Andes mint candies until smooth and creamy.
Pour over cereal and mix to coat well.
In a large bag, add powdered sugar and sprinkles.
Add coated cereal in bag and shake to mix/ coat well.
Pour back into large bowl and enjoy!
Happy Holidays :)
Depending on where you live or where you have traveled to, you may be familiar with the Rocky Mountain Chocolate Factory. Mmmmm mmmm, can’t beat it! If you have been, you may know of what I am about to talk about. If not, you’re in for a real treat! (No pun intended)
Ohhhh the delicious Avalanche Bark at RMCF….. just amazing. If you like Rice Krispie treats, chocolate, peanut butter, marshmallows, and any kind of sensible goodness, you’ll love these bars!
Anyyy whooooo, I was perusing Pinterest the other day, naturally, and I came across a recipe for these babies. Of course, I had to check it out. Within minutes, I was craving these and decided to give the recipe a try. Pretty good, but I had to tweak most of the things so I am going to give you my own recipe which, trust me on this one, tastes IDENTICAL to the bars found at RMCF!
Okay so this recipe is super easy, but you have to follow the directions step by step or they won’t come out right. Again, trust me- my mom made these without precise directions and they tasted good but were not the same.
What you’ll need:
- 2 12oz bags of NESTLÉ Toll House white chocolate chips
- 1/2 cup creamy peanut butter (I used Jiff)
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 1 cup mini NESTLÉ Toll House milk chocolate chips
- 2 1/2 cups mini NESTLÉ Toll House milk chocolate chips for topping
What to do:
- On low heat, melt one bag of white chocolate chips on the stove top. Once almost completely melted, add in the second bag. Melt until creamy, stirring pretty constantly. Be careful, chocolate can burn pretty easily if you are not watching it.
- Once melted and creamy, remove from heat and add in the 1/2 cup peanut butter. Stir together.
- In a large mixing bowl combine the 6 cups Rice Krispies and the white chocolate and peanut butter mixture. Mix together, completely coating the Krispies with the chocolate.
- Let this cool for about 15 minutes. Keep stirring occasionally. (Do not skip this step!)
- Once cool, stir in the 4 cups mini marshmallows.
- After that, stir in the 1 cup of mini chocolate chips. **If you add the mini marshmallows and chocolate chips before the krispie mixture has cooled, they will all melt together so be sure to let it cool first.
- Once everything is mixed together, place mixture into a lightly greased pan and spread evenly. Press lightly with your spoon back but do not compact the treats because you want them to be fluffy and compacting them too much will cause them to get hard.
- Add the remaining 2 and 1/2 cups mini chocolate chips over top, also lightly pressing them so they stick.
- Once cooled, cut into squares and enjoy!
After testing the recipe, I took these to work with me and everyone went crazy over them! A few people began to refer to them as rice krispie treats on crack. Yep, that good. And of course, much cheaper than buying them individually from RMCF, if you have one near you.