Prep 15 mins
Cook 5 mins
I often made this variation of the familiar candy as a Christmas treat for my second grade classes at school. It's a great way to use up candy canes. I liked best to press the mixture out to a thickness of 1/2- to 3/4-inch. I chose outline type cookie cutters to cut into individual pieces. The new Comfort-Grip cutters from Wilton are ideal for this. Wish I'd had them then!
- 1⁄3 cup butter
- 1⁄2 lb marshmallows
- 1⁄2 teaspoon vanilla
- 1 -2 drop peppermint extract
- red food coloring, as desired
- 5 -6 cups Rice Krispies
- crushed peppermint candy cane
- Make the basic Rice Krispie Candy recipe: Melt butter, marshmallows, and vanilla over a double boiler. Add a drop or two of peppermint extract and red food coloring to tint a nice pink color. At this stage, the pink color should not be too delicate because it will not show up at all when the cereal is mixed in .
- Put Rice Krispies in a large buttered bowl. Pour marshmallow mixture over and stir to mix. Add crushed peppermint candy canes and mix in .
- You may press this mixture into a buttered 9- x 9- x 2-inch pan and cut into bars. Or with well-buttered hands, you may shape portions of the mixture into candy cane shapes. Or you may pat thin and cut with cookie cutters as described above.