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Ingredients
Scale
- 6 tablespoons unsalted butter, cut into pieces
- 16 ounces mini marshmallows (one large bag, divided)
- 1 teaspoon vanilla extract
- ⅓ teaspoon kosher salt
- 7 cups crispy rice cereal
- 1 cup white candy melts or white chocolate
- 1 cup red candy melts
- ½ cup green candy melts
- 5 tablespoons vegetable shortening
- 3 candy canes, crushed
Instructions
- Prepare a 9×13 inch baking dish with parchment paper or cooking spray.
- Melt the butter in a large saucepan over medium heat, then add all but 1 cup of marshmallows.
- Stir until melted and smooth, then mix in vanilla extract and kosher salt.
- Add crispy rice cereal and reserved marshmallows, stirring until coated.
- Spread the mixture in the prepared baking dish and let it set for 1 hour.
- Cut into rectangles and prepare a baking sheet with parchment.
- Melt white candy melts with shortening, dip half of each treat, and refrigerate.
- Melt red candy melts, dip treats diagonally, and refrigerate again.
- Melt green candy melts, drizzle over treats, sprinkle crushed candy canes, and chill.
Notes
Work quickly when dipping treats to prevent chocolate from hardening.
Keep extra candy canes nearby for additional toppings.
Store in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 12
- Sodium: 100
- Fat: 6.5
- Saturated Fat: 4
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 0
- Protein: 1
- Cholesterol: 15