Cocoa Krispies and Andes mints make for a mint chocolately spin on your standard rice krispie treat – perfect for St. Patrick’s Day! Try my fluffernutter rice krispie treats next.
I’ve never been huge on celebrating St. Patrick’s Day.
I’m not Irish, but I live in Massachusetts and if you’re anywhere near Boston… well, everyone is Irish on St. Patrick’s Day.
Being originally from Chicago, I will say that I miss seeing the Chicago River dyed green every year. Such a cool sight, and they don’t/can’t do anything like that out here.
So, the closest I come to “celebrating” is an annual party a friend of mine throws the weekend closest to the holiday (which is basically just an excuse to get a bunch of people together who don’t normally get to see each other), and I make some sort of green or Guinnessy dessert.
This year we’re going minty and boozy! Well, not really boozy – it’s just a teaspoon of Bailey’s in the chocolate ganache, and it’s not even a requirement.
What if I don’t have mint extract?
You most definitely don’t need to add mint extract to this because there’s plenty of mint flavor from the Andes chocolate mints.
If you’re not a fan of mint chocolate flavor… go right ahead and click over to a different recipe that might be more up you alley, like maybe these fluffernutter rice krispie treats.
Ingredients that you’ll need
- A package of Andes mints (the whole thing, so no sneaking one as a snack!)
- Cocoa Krispies cereal, instead of standard Rice Krispies
- Mini marshmallows
- Unsalted butter
- Vanilla extract
- Dark chocolate
- Heavy cream
Andes mints are the thing I most look forward to at some restaurants when they bring you the check, or at some hotels where they leave them on your pillow. It’s chocolate and it’s refreshing. It’s perfect.
God, I freaking love Andes mints.
Mint is a pretty polarizing flavor, but I love it. There’s a fine line between a delicious and refreshing addition of mint flavor to a dish, and having it taste like toothpaste. No toothpaste flavor here – but if you’re not a hardcore cheerleader for mint, maybe exclude the chopped mints in the base, or half what you top the ganache with.
Use your best judgment, I’m not your mouth. I don’t know what you can handle.
I got a little excited when I was shooting these. It was late at night and I just wanted to be done so that I could eat them. I was moving too quick, trying to make adjustments for different angles, and I bashed my hip right into the table.
This resulted in a mint chocolate avalanche, and the fact that none of them ended up on the floor and/or in a cat’s face is sort of a small miracle.
So don’t be like me and pile them up high because you’re trying to be artistic, or something. Just shove them in your face and enjoy them.
Need more festive food for St. Patrick’s Day?
- Chocolate Guinness Whipped Cream
- Whiskey Stuffed Car Bomb Cupcakes from Hunger Thirst Play
- Lucky Charms Milkshake
- Chocolate Guinness Cupcakes from Nourish and Fete
- Guinness Braised Short Ribs from Hunger Thirst Play
Description
Ingredients
Base
- 14 Andes mints, chopped (half a package)
- 3 cups Cocoa Krispies cereal
- 3 Tablespoons unsalted butter
- 3 cups mini marshmallows
- ½ teaspoon pure vanilla extract
Chocolate ganache
- 14 Andes mints, halved (half a package)
- 1 cup dark chocolate, chopped
- ¼ cup heavy cream
- 1 teaspoon Bailey’s Irish Cream liqueur, optional
Instructions
Base
- Spray an 8×8 baking pan with nonstick spray. Line with parchment paper so that the ends hang over the edges of the pan, and give it another spray. Set aside.
- Unwrap and chop 14 Andes mints into small pieces. Set aside.14 Andes mints
- Pour Cocoa Krispies into a large bowl and set aside.3 cups Cocoa Krispies cereal
- In a medium saucepan, melt butter over low heat. Add marshmallows and heat, stirring frequently, until melted and combined.3 Tablespoons unsalted butter3 cups mini marshmallows
- Remove from heat, add vanilla extract and quickly stir to combine.1/2 teaspoon pure vanilla extract
- Immediately pour melted marshmallow mixture into large bowl of Cocoa Krispies and stir until mostly combined.
- Add chopped Andes mints and stir again to combine.
- Turn out into prepared baking dish and press down into an even layer.Tip: If you have another 8×8 pan, you can use the bottom of that pan to press into the top of your dish for an easy way to get it evenly distributed!
Chocolate ganache
- Unwrap and half 14 Andes mints and set aside.14 Andes mints
- In a small bowl, add chopped chocolate and set aside.1 cup dark chocolate
- In a small saucepan, heat heavy cream over low heat until bubbling and hot and then immediately pour over chocolate. Let sit for a couple minutes and then stir until completely smooth and combined. If necessary, heat more in the microwave in 15 second increments until smooth.1/4 cup heavy cream
- Pour over the rice krispie treat base in an even layer, using a spatula to smooth it out. Place the Andes mint halves evenly across the top.Tip: If you want the top to be completely covered, double the amount of mints.
- Place in the fridge to cool and set completely, an hour or so. Lift out of the pan using the edges of the parchment paper, then slice, serve and enjoy!
Notes
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Janean Angerer
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Julie
I looooove mint, and have a kiddo who loves rice krispie treats – I can’t believe we’ve never thought to pair the two together. This sounds delicious!
Jo
We are a family that loves rice krispie treats. Addition of mint chocolate takes it to a whole new level. The flavors are bomb.
Lauren
I wish people would order these at the bar instead of car bomb shots. Not only are they more delicious, they’re much easier to serve and consume. I’ll take a plate of these over a shamrock shake any day, there I said it.
Charity
I’ve never had a different flavor of rice krispie treats. Now I’m so excited to try it! Mint chocolate yummmm!
Jessica (Swanky Recipes)
I have a weak spot for Andes Mints! I’ve always loved them and grew up with my grandparent’s having them in dishes at their house. I need to try these for a birthday party coming up next month, but I’m not sure I won’t eat all the mints first!
Amy
Oooh, I would LOVE to try this some time! :) I’ve always really liked Andes mints … something about the fresh minty flavor really offsets the chocolate. Thanks for sharing this yummy recipe!
Marisa Franca Stewart
Love the different take on this classic recipe. My gosh, I remember eating the treats when I was young. But the mint chocolate gives the rice krispie treats a whole new dessert idea. My mouth is watering just looking at them. We don’t celebrate St. Patrick’s Day. I’m 100% Italian and Hubby is 50% German and 50% English. But now St. Joseph’s Day is a different story. :D
Kelly Anthony
Oh my gosh….this is the stuff dreams are made of! This dessert is so perfect for chocolate lovers!
Anne Lawton
yum! an old time favorite with a minty twist! Perfect for St. Patrick’s day
Carrie | Clean Eating Kitchen
You can not go wrong with a rice krispie treat, and I love that you’ve turned these into something special for Paddy’s Day! Perfect for making with kids!
Jenni LeBaron
I love everything about this recipe! Rice krispie treats are a favorite in my family but adding the Andes mints makes them even more delicious!
Gloria
The classic rice krispie squares never go out of style. You have elevated them to a whole new level of deliciousness. What a great take along to a party.