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Kim Ima is owner of The Treats Truck, a mobile bakery business in New York City, and author of the new cookbook The Treats Truck Baking Book. For her, treats are fun to make, fun to eat and really fun to share -- like these minty rice crispy treats. Photo credit: Susan Whetzel from Doughmesstic.
4 tablespoons butter, divided
1 package (10 ounces) miniature marshmallows (about 6 cups)
6 cups crispy rice cereal
1/4 teaspoon McCormick® Pure Peppermint Extract
1/3 cup white chocolate chips
3 candy canes, coarsely crushed, divided (about 1/4 cup)
Grease 8- or 9-inch square pan with 1 tablespoon of the butter. Set aside. Melt remaining 3 tablespoons butter in large saucepan or Dutch oven on low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat. Add peppermint extract; mix well. Add rice cereal, chocolate chips and 2 1/2 tablespoons of the crushed candy canes; stir until well blended.
Press into prepared pan using a buttered spatula. Sprinkle top with remaining 1 1/2 tablespoons crushed candy canes. Cool 15 minutes. Cut into 25 squares.
How to crush candy canes:
Place candy canes in large resealable plastic bag. Close bag tightly. Pound with rolling pin, mallet or heavy skillet until coarsely crushed.
(Amount per serving)