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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 Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
2
dozen pieces
Calories:
1539
kcal
Author:
Kristin
Ingredients
▢
non-stick cooking spray
▢
8 to 10
plain rice cakes
▢
2
sticks butter
▢
1
cup
brown sugar
▢
1 ½
cups
semi-sweet chocolate chips
▢
2
cups
peppermint-flavored mini marshmallows
Instructions
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.
non-stick cooking spray
Place the rice cakes on the sheet as close as possible, breaking them if needed to make them fit better.
8 to 10 plain rice cakes
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.
2 sticks butter,
1 cup brown sugar
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.
1 ½ cups semi-sweet chocolate chips
When the chips soften, spread them with a knife.
Sprinkle the marshmallows on top and gently press them into the chocolate.
2 cups peppermint-flavored mini marshmallows
Place the pan in the refrigerator for about 30 minutes or until cooled.
When cool, remove from the refrigerator and break into pieces.
Nutrition
Calories:
1539
kcal
|
Carbohydrates:
255
g
|
Protein:
12
g
|
Fat:
53
g
|
Saturated Fat:
30
g
|
Cholesterol:
8
mg
|
Sodium:
102
mg
|
Potassium:
1042
mg
|
Fiber:
12
g
|
Sugar:
185
g
|
Vitamin A:
70
IU
|
Calcium:
175
mg
|
Iron:
10.1
mg