Peppermint Hot Cocoa Krispie Treats

Hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat

1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips

Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste

Toppings:
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

• Coat 15×10 glass baking dish with cooking spray.
• Set aside.
• In a large plastic microwaveable bowl place butter and mini marshmallows 
• Microwave 1 minute, stir, microwave 30 seconds, stir well.
• If not completely melted microwave 15 seconds more.
• Stir in half rice krispies; mix well.
• Stir in remaining rice krispies; mix until well coated.
• Pour into baking dish, lightly wet hand with water and press flat into pan.
• Allow to cool completely.
• Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
• For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
•  Mix well.
• Add 1-2 Tbsp milk until creamy but thick.
• Add dry hot cocoa mix; mix until incorporated.
• Spread hot cocoa frosting on the top of krispie treats.
• Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
• In a microwave bowl melt chocolate for 30 seconds, stir well, 
• Microwave 15 seconds more, stir until smooth.
• Drizzle chocolate using a fork back and forth to garnish.
• Let cool completely.
• Cut into 4×4 square pieces.
• Cover airtight until serving and enjoy!

Recipe : Cooking With Ruthie