Chocolate Peppermint Krispie Treats

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I want someone to explain to me why the chocolate-peppermint combination seems to be so polarizing. I guess I can't wrap my brain around the fact that people just don't enjoy it the way I do.  I would have to say one of my favorite candies is the Junior Mint.  And at Christmas time?  They have Peppermint Crunch Junior Mints.

Be still my beating heart

To prove just how dumbfounded I am at people's displeasure with this especially festive combo, every year around this time I make my husband sample a chocolate-peppermint goody of mine.  Meanwhile having complete disregard for the fact he HATES the flavor.  I always reply in horror, "What do you mean you don't like it?!?!"  I'm a terrible wife, I admit it.

Eh, it's good for him.  He may come around.  It's kinda like my theory that if I try an olive every year, eventually I will suddenly find that I love them.  So far, I don't love them, and I'm 30.  How long will I do this?  How long will I make my husband do it?  Well, at least this one more year, because look at these!  Chocolate Peppermint Rice Krispie Treats.  A little fancier than the original treat, but still uncomplicated.  Because who needs complicated this time of year?

Chocolate Peppermint Krispie Treats

-6 Tbsp. unsalted butter
-10 oz. bag peppermint marshmallows
-4 c. Cocoa Krispies cereal

Line a 9x13 pan with parchment paper and spray with non-stick cooking spray.

In a large pot, melt butter over low heat.  Add entire bag of marshmallows, stirring until melted.  Remove from heat and fold in Cocoa Krispies cereal until evenly covered.  Immediately pour into prepared pan.  Spread evenly on the bottom of the pan.  Set aside.

Chocolate Peppermint Whipped Topping:
-6 oz. bittersweet chocolate chips
-1 1/2 c. heavy cream (divided)
-1 tsp. vanilla extract
-1/2 tsp. peppermint extract

In a glass bowl, add chocolate and heavy cream.  Microwave in 30 second intervals, stirring after each time elapse.  Mine takes a total of 1 minute for the chocolate to be completely melted.  Stir well and the chocolate will continue to melt due to the warmth of the bowl.  Overheating the chocolate will not be pretty.  Set aside and let this cool to room temperature.

In the bowl of the stand mixer using a whisk attachment, (try using a bowl or whisk that you've placed in the freezer for at least 10 minutes and you will find your cream whips up faster) whip remaining 1 cup of cream until it starts to thicken.  With mixer on low speed, add in cooled chocolate, vanilla, and peppermint extract.  Slowly increase speed to high and whip until stiff peaks form.

Spread evenly over your Krispie base.  Place in the refrigerator or freezer while you work on the final topping.

Chocolate Glaze:
-6 oz. bittersweet chocolate
-1/2 c. unsalted butter (1 stick)
-1 tsp. corn syrup
-1 c. Andes peppermint crunch baking chips

Place first three ingredients in a glass bowl.  Microwave in 30 second intervals.  Stirring well after each time elapse.  Mine took a total of 1 1/2 minutes for everything to be smooth and shiny.  Working quickly, as the chocolate will start to harden, spread chocolate glaze evenly over cool whipped topping.  Sprinkle the top with peppermint baking chips.  Return to fridge for at least an hour before cutting and serving.

Cut into 16 or more squares and serve!  Store in fridge.

Also, if you're looking for a super easy and festive treat to take to any holiday party, make my Red Velvet dip, link here, just replace those hearts with another holiday sprinkle!

Just replace some festive Christmas sprinkles!
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