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5 from 1 vote

Peppermint Marshmallow Rice Cake Treats

Delicious and festive, yet lightened-up, these tasty treats are a fun twist on traditional bark recipes!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 2 dozen pieces
Calories: 1539kcal
Author: Kristin


  • non-stick cooking spray
  • 8 to 10 plain rice cakes
  • 2 sticks butter
  • 1 cup brown sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 cups peppermint-flavored mini marshmallows


  • Preheat the oven to 425 degrees F (220 degrees C).
  • Line a jelly roll pan with aluminum foil and spray with non-stick cooking spray.
  • Place the rice cakes on the sheet as close as possible, breaking them if needed to make them fit better.
  • In a small saucepan, melt the butter and combine with the brown sugar. Bring to a boil and stir for about 5 minutes while boiling on low heat.
  • Pour the butter and brown sugar mixture evenly over the rice cakes.
  • Bake 3-5 minutes until bubbly.
  • Take the pan out of the oven and sprinkle the chocolate chips on top.
  • When the chips soften, spread them with a knife.
  • Sprinkle the marshmallows on top and gently press them into the chocolate.
  • Place the pan in the refrigerator for about 30 minutes or until cooled.
  • When cool, remove from the refrigerator and break into pieces.


Calories: 1539kcal | Carbohydrates: 255g | Protein: 12g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 8mg | Sodium: 102mg | Potassium: 1042mg | Fiber: 12g | Sugar: 185g | Vitamin A: 70IU | Calcium: 175mg | Iron: 10.1mg