Mint Chocolate Rice Krispie Treats: No-Bake Minty S’mores Bars

• ¼ cup (57 g) butter
• 10.5 oz (297 g) mini marshmallows (one bag)
• 6 cups (160 g) rice cereal
• 1 tsp creme de menthe or mint extract
• ¾ cup (128 g) mint chips (plus ⅓ cup / 58 g for melting)
• ¾ cup (128 g) semi-sweet chocolate chips (plus ¼ cup / 43 g for melting)
• Optional: green or red sugar crystals for decoration

• In a large non-stick pot, melt the butter with the mini marshmallows over low heat. Add 1 teaspoon of creme de menthe or mint extract and stir constantly with a spatula until the mixture is smooth and fully melted. Remove from heat as soon as the marshmallows are melted; you want the mixture warm, not hot.
• Fold in the rice cereal until it is evenly coated.
• Gently fold in ¾ cup mint chips and ¾ cup semi-sweet chocolate chips. Be careful: the mixture should be warm, not hot, so the chips hold their shape and don’t melt into the cereal.
• Press the mixture into a greased 13×9-inch pan and smooth the top with a spatula. Allow it to cool slightly so it sets but remains warm enough for drizzling.
• In a small microwave-safe bowl, melt ⅓ cup mint chips on half power in 30-second increments, stirring after each interval until smooth. Transfer to a small plastic bag, snip a corner, and drizzle over the bars. Repeat with ¼ cup semi-sweet chocolate chips, melting and drizzling to create a two-tone finish.
• Optional: While the drizzle is still warm, sprinkle green or red sugar crystals on top for a festive look. Let the bars cool completely before cutting into squares.

Use a light hand when folding in the chips so they remain intact. If you prefer a stronger mint flavor, increase the extract by ½ teaspoon, tasting carefully. Store the finished squares in an airtight container at room temperature for up to three days.