Peppermint Bark Rice Krispies Treats

Adapted from Three Olives Branch

1 Rice Krispies Treat Sheet (8-648)

1/4 teaspoon Peppermint Extract

White Confectionery Coating

Milk or Dark Chocolate Confectionery Coating

Candy Cane Grind (8-652)

Melt the white coating by placing it in a bowl and microwave on high for 30 seconds. Stir and continue heating in 15 second intervals, stirring well between, until fully melted. Stir in peppermint extract.

Spread the white coating across the rice krispies sheet. Let it sit until the white coating is firm, approximately 20 minutes in the refrigerator.

Heat the milk or dark chocolate coating the same way you did the white, stirring often.

Spread the chocolate across the Rice Krispie Treat Sheet. Immediately sprinkle the top with the Candy Cane Grind. Cool or let sit until firm.

Cut into squares and enjoy! (A warm knife will help keep the coating from breaking.)

Grinch Rice Krispies Treats

Adapted from Kitchen Divas

1 Rice Krispies Treat Sheet (8-648)

Green (1-200) and Orange (1-275) Merckens Confectionery Coating to mix “Grinch green”

     (see Merckens Color Mixing Chart in FAQ)

Large Red Heart Sprinkles (12-567)

Sucker Sticks (optional)

Cut Rice Krispies Treat Sheet into rectangles, approximately 2x3”.

Place Confectionery Coating in a microwave-safe bowl and microwave on high for 30 seconds. Stir and continue heating in 15 second intervals, stirring well between, until fully melted.

Pour into a tall, heat resistant cup. Dip stick into melted chocolate ( about 1/2”), push into the middle bottom of each rice Krispie rectangle. Place on parchment covered baking sheet. Refrigerate about 5 minutes.

Dunk each treat about 2/3 of the way into the coating. Gently tap the bare end of the stick to remove excess. Place back on baking sheet or into a sucker stand and chill about 10 minutes or until hardened.

Place remaining coating into a frosting bag and cut a small tip off the bag. Lay the pops flat. Drizzle the coating over the top of each pop. Immediately add a heart sprinkle to the upper-right corner of each treat. Return treats to the fridge to chill for another 5 minutes. Enjoy!

Reindeer Rice Krispies Treats

Adapted from Gonna Want Seconds

1 Rice Krispies Treat Sheet (8-648)

Milk or Dark Chocolate Confectionery Coating

Chocolate or brown fondant (8-459)

M&M’s (8-643)

Large edible eyes (12-425401)

Line baking sheet with parchment; set aside.

Cut Rice Krispies Treat Sheet into rectangles, approximately 2x3”.

Melt Chocolate in microwave in short intervals, stirring often, or in a double boiler.

Roll the fondant out to 3/8 inch thick, using a mini leaf cookie cutter, cut out leaves for the antlers; set aside.

Dip the Rice Krispie treats into melted chocolate, then, using a fork, flip it over to completely cover. Gently tap off excess chocolate. Place on a lined baking sheet.

Place 1 M&M for the nose, 2 edible eyes, and fondant leaf in each top corner for antlers. Allow chocolate to harden before serving.

Christmas Rice Krispies Treats

Adapted from Peel with Zeal

1 Rice Krispies Treat Sheet (8-648)

White Confectionery Coating

Red Confectionery Coating

Green Confectionery Coating

Candy Cane Grind (8-652)

Line a baking sheet with parchment paper. Set aside.

Cut Rice Krispies Treat Sheet into rectangles, approximately 2x3”.

Place White Confectionery Coating in a microwave-safe bowl and microwave on high for 30 seconds. Stir and continue heating in 15 second intervals, stirring well between, until fully melted.

At a diagonal, dip half of the rice Krispies treat into coating, allowing excess to drip off. Place on baking sheet. Chill for 5 minutes.

Repeat melting process with red, then repeat dipping process, leaving a bit of the white exposed. Chill for 5 minutes.

Repeat melting process with the green. Pour into a piping bag and carefully cut off tip of bag.

Drizzle green over the red edge. Sprinkle Candy Cane Grind over green drizzle. Chill for 5 minutes. Store at room temperature.