20m
PREP TIME
5m
COOK TIME
99
CALORIES
6
INGREDIENTS
Servings: 25
Ingredients
- 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)
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
TIPS AND TRICKS
Place candy canes in large resealable plastic bag. Close bag tightly. Pound with rolling pin, mallet or heavy skillet until coarsely crushed.
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