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
Servings: 2 dozen pieces
- 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