Cocoa Krispies and Andes mints make for a mint chocolately spin on your standard rice krispie treat – perfect for St. Patrick’s Day!
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
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Mint Chocolate Rice Krispie Treats
- 14 Andes mints, chopped (half a package)
- 3 cups Cocoa Krispies cereal
- 3 cups mini marshmallows
- 3 Tablespoons unsalted butter
- ½ teaspoon pure vanilla extract
- 1 cup dark chocolate, chopped
- ¼ cup heavy cream
- 1 teaspoon Bailey’s Irish cream, optional
- 14 Andes mints, halved (half a package)
- 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.
- Pour Cocoa Krispies into a large bowl and set aside.
- In a medium saucepan, melt butter over low heat. Add marshmallows and heat, stirring frequently, until melted and combined.
- Remove from heat, add vanilla extract and quickly stir to combine.
- 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!
- Unwrap and half 14 Andes mints and set aside.
- In a small bowl, add chopped chocolate and set aside.
- 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.
- 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!