Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 package (10 ounces) mini marshmallows
- 1/2 teaspoon mint extract
- 6 cups Rice Krispies cereal
- 1 cup mini chocolate chips
- Green food coloring (optional)
If you find yourself without mint extract, a few crushed peppermint candies can offer a similar burst of flavor. And for those who prefer a less chocolatey treat, you can easily reduce the mini chocolate chips to your liking.
Instructions
- In a large saucepan over low heat, melt the butter. Keep the heat gentle to avoid browning the butter, which can alter the flavor.
- Add the mini marshmallows to the saucepan and stir until completely melted. This is the perfect time to play your favorite tune and let the rhythm guide your stirring.
- Stir in the mint extract and, if desired, add a few drops of green food coloring to achieve the desired shade. Remember, a little goes a long way!
- Remove the pan from heat and quickly add the Rice Krispies cereal, stirring until well coated. This step always reminds me of my childhood, when patience was hard to come by, and I couldn’t wait to dig in.
- Gently fold in the mini chocolate chips. Be careful not to overmix, or the chips will start to melt—a lesson I learned the hard way!
- Transfer the mixture to a greased 9×13-inch pan. Using a buttered spatula or wax paper, evenly press the mixture into the pan. Let them cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
