Chocolate Peppermint "Rice" Crispy Treats

Servings 9

Ingredients

Get Recipe Ingredients

Melt butter in a pot.
Add in the maple syrup and cocoa powder. Stir together well.
Add the marshmallows. Stir continuously until the melt and form a big goo collection. You also want to be working in the cocoa powder. It can take awhile to get it fully mixed in. The marshmallow goo should look fully brown, like chocolatey marshmallow goo; that's how you know you're done.
Add in the edamame puffs and stir well.
Dump the mixture into a dish and spread out evenly.
In a microwave safe bowl, add the white chocolate chips and coconut oil. Microwave in 20 second increments, pulling out the bowl and stirring the chocolate chips in between, until they are fully melted.
Once the white chocolate chips are fully melted, add the peppermint extract. Stir well.
Spread the melted white chocolate onto the top of the rice crispy treats. I use a spatula for this step to ensure an even coating.
Before the white chocolate begins to harden, crush up 1-2 candy canes. This is very taste dependent. If you like a really peppermint-y flavor, use two. If you don't use 1. I went with about 1 3/4 candy canes personally. Make sure you crush them up pretty small.
Sprinkle the crushed candy canes on top of the white chocolate layer.
Allow to cool for at least 30 minutes. I moved mine to the fridge so that the white chocolate would fully harden.