This past weekend I was invited to my friends, Cuteasafox, brand new cookbook release party. It was hosted at this amazing shop called Pinspiration. I had no idea that such an incredible store existed in Phoenix! We have plans to visit and make an item for a girls night so that will be a whole other post! Ashley has written the cutest cookbook filled with a ton of amazing crispy treats. There really is something for everyone in this book, from beginner to advanced. My 6 year old daughter spent over an hour reading through the recipes carefully choosing which recipe we should try out first. She finally settled on Double Mint Chocolate Crispy Treats. I can’t tell you how happy it makes me that all of the recipes in the book are no bake! Yay for not turning on the oven in the summer!
A helpful tip when making crispy treats is to wet your hands with water before pressing down your rice cereal mixture in the pan. The water coats your hands so it’s easier to press it down without sticking to you. Also after we made these we popped them into the fridge so the topping would harden up quicker. We ended up keeping them in the fridge for the barely 24 hours they lasted in our house because each time we pulled one out it was like having a thin mint straight from the fridge or freezer. So cool and refreshing!
- Rice cereal mixture:
- 1/2 cup creme de menthe baking chips (I used Andes)
- 3 tbsp margarine
- 1 10-ounce mini marshmallows
- 1/2 tsp mint extract
- 6 cups of rice crispy cereal
- Green food coloring (optional)
- 2 cups chocolate chips
- 1 cup creme de menthe baking chips
- Equipment: 9x13inch baking dish
- Place 1/2 cup creme de menthe baking chips in freezer for at least 1 hour before preparing treats.
- Melt margarine over low heat in a 5-quart or larger saucepan. Add marshmallows, and stir. Let marshmallows melt completely, stirring occasionally. Stir in mint exact and remove from heat. If desired, add a few drops of green food coloring and stir until completely combined.
- Pour in rice cereal and stir. When melted marshmallow mixture and create are almost completely combine, add frozen creme de menthe baking chips and stir to incorporate. Turn out into a 9X13-inch baking dish that has been well coated with nonstick cooking spray. Push mixture down evenly with greased hands or spatula. Let cool.
- For the topping in a 2 or 3 quart saucepan, melt chocolate chips and 1 cup creme de menthe baking chips over medium-low heat, stirring constantly. When completely melted, pour over treat mixture and spread evenly. Let cool until min-chocolate has set.
- Store in an airtight container on countertop and serve within 24 hours. Cut into 2-inch squares just before serving.
It happened to be my kids favorite Kindergarten teacher’s birthday the day after we made these so we packaged some up and brought them to school for her the next day. You can never go wrong with sharing your treats! Hope you enjoy these as much as our family did and don’t forget to check out Ashley’s new book. It would make a great gift too for the upcoming holidays!