Bright, minty, and melt-in-your-mouth — these Mint Chocolate Chip Rice Krispie Treats are the easiest way to make a holiday-worthy snack in under 30 minutes.
They’re kid-friendly, party-ready, and ideal for last-minute dessert needs.
Read on for precise steps, science-backed tips, and troubleshooting visuals to make perfect squares every time.
Why You’ll Love This Mint Chocolate Chip Rice Krispie Treats
- Bright mint flavor balanced by sweet marshmallow and semi-sweet chips.
- Fast to make: about 20 minutes active time.
- No-bake, one-pot marshmallow melting keeps cleanup minimal.
- Kid-friendly activity that adults will actually want to eat.
- Easily green for St. Patrick’s Day or holiday themes.
- Crowd-pleasing texture: chewy interior with crisp cereal bits.
- Portable and giftable when cut into neat squares.
These treats combine the nostalgic chewy marshmallow matrix of classic Rice Krispie bars with refreshing peppermint and pockets of melty chocolate. The texture is deliberately soft and slightly sticky with a crisp rice cereal bite; the chocolate chips provide bursts of richness against the cooling mint. The finished squares should hold their shape but yield a satisfying chew.
“Absolutely perfect — the mint is bright but not overpowering, and the chocolate chips make every bite indulgent. My family asked for this recipe twice in a week.” — 5-star reader
Key Ingredients for Mint Chocolate Chip Rice Krispie Treats
Marshmallows
Marshmallows are the structural glue: when melted they form the sticky matrix that binds Rice Krispies. Use classic regular marshmallows rather than minis if you want more predictable melting and less evaporation. Substituting with marshmallow creme works in a pinch, but the texture will be denser and slightly less aerated.
Rice Krispies Cereal
The cereal provides the crisp, airy contrast that makes these treats recognizable and satisfying. Choose the original Rice Krispies (not a chocolate or sweetened variant) for neutral flavor and maximum crispness. Substituting with puffed rice or cereal blends can change density — expect chewier, less crisp bars.
Salted Butter
Butter melts into the marshmallows to create a glossy, pliable binder and adds a hint of savory balance. Using salted butter provides a subtle hit of salt that enhances sweetness; if you use unsalted, add a pinch of fine salt. Margarine or oil will alter flavor and set-up, producing a less rich finish.
Mini Chocolate Chips
Mini chips distribute more evenly and melt less aggressively than full-size chips, giving frequent chocolate hits. Use semi-sweet mini chips for balance against the mint; dark chips will make the bar richer, while milk chips will increase sweetness. Omitting chips removes the chocolate contrast that defines the “chip” in the name.
Full Ingredient List for Mint Chocolate Chip Rice Krispie Treats
- Rice Krispies Cereal – 4 ⅔ cups
- Salted butter – 4 tablespoons
- Marshmallows – 10 ounces
- Peppermint extract – 1 teaspoon
- Green food coloring – 10 drops
- Mini chocolate chips – ¾ cup
Step-by-Step Instructions for Mint Chocolate Chip Rice Krispie Treats
Step 1: Prep the cereal and pan
Grease a large mixing bowl with a little butter or spray the inside with nonstick cooking spray, then dump the Rice Krispies into the bowl so they’re ready when the marshmallow is molten. Butter an 8-inch square pan (or line it with parchment leaving an overhang for easy removal).
Pro Tip: The cereal should look dry and fluffy — no clumps — and the pan bottom should glide when you tilt it.
Step 2: Melt the butter slowly
Place a medium-large saucepan over low heat and add the butter. Let the butter fully melt without browning; low heat prevents scorching and preserves a clean butter flavor.
Pro Tip: The butter should be liquid and glossy, with tiny foam but no brown specks.
Step 3: Add and heat the marshmallows
Add all marshmallows to the melted butter and stir gently to coat. Continue heating until about three-quarters of the marshmallows are melted; then remove the pan from the heat and stir until the marshmallows are fully smooth and glossy.
Pro Tip: When stirred off heat the mixture should become silky within 20–30 seconds; if you still see stringy, unmelted chunks, let it sit off heat and stir slowly.
Step 4: Flavor and color the marshmallow base
Stir in the peppermint extract and add the green food coloring. Mix until the color is uniform and the peppermint is evenly distributed — avoid over-extracting, which can create a medicinal taste.
Pro Tip: The marshmallow mixture should smell fresh minty and look an even pale green, not streaked.
Step 5: Combine marshmallow with cereal
Pour the marshmallow mixture evenly over the prepared cereal in the greased bowl. Toss gently but thoroughly with a silicone spatula or buttered hands to coat every flake. Work quickly while the mixture is still warm so it binds properly.
Pro Tip: The coated cereal should clump together but still show distinct cereal pieces, not turn into a uniform paste.
Step 6: Cool slightly, fold in chocolate chips, and press into pan
Let the coated cereal cool 5–8 minutes until it’s warm to the touch but not hot. Fold in the mini chocolate chips, reserving about 3 tablespoons for the top. Press the mixture firmly into the buttered 8-inch pan and sprinkle the reserved chips on top, pressing down gently to adhere.
Pro Tip: The mixture should be pliable — press into the pan with a piece of parchment to avoid sticking; the top should be matte, not shiny.
Step 7: Set and slice
Allow the pan to sit at room temperature for about 30 minutes to set fully before slicing into 16 squares. For cleaner edges, chill for 10 minutes before cutting and use a sharp knife wiped between cuts.
Pro Tip: A properly set bar will hold its square shape when lifted and have a slightly soft, chewy center.
Expert Tips for Mint Chocolate Chip Rice Krispie Treats
- Keep heat low when melting marshmallows to avoid grainy or burned flavor.
- If treats are too sticky after cooling, press more firmly into the pan and chill 10–15 minutes before slicing.
- Use a silicone spatula and buttered hands for even coating without tearing cereal.
- For neat slices, chill briefly and cut with a hot, dry knife (dip in hot water and wipe dry between cuts).
- Avoid excess peppermint; a teaspoon is enough — more can taste medicinal.
- Use mini chips to prevent large pockets of chocolate that melt through the bar.
- Don’t over-press into the pan: too much compression makes bars hard rather than chewy.
- If your marshmallow mix looks grainy, keep stirring off heat — residual warmth will smooth it out; if it cools too much, return to very low heat briefly.
Storage & Freezing for Mint Chocolate Chip Rice Krispie Treats
Short-term pantry storage: store at room temperature in an airtight container layered with parchment to prevent sticking. They keep best for 2–3 days before texture softens.
Refrigerator storage: place in an airtight container and refrigerate up to 1 week. Chilling firms the bars and reduces stickiness, but refrigeration can slightly reduce crispness.
Freezer storage: wrap individual squares tightly in plastic wrap, then place in a freezer-safe zip-top bag or airtight container. Freeze up to 3 months.
Thawing & reheating: thaw in the refrigerator overnight or at room temperature for 1–2 hours. For a fresh-from-bakery feel, microwave a thawed square for 8–10 seconds to soften the interior — avoid overheating or chips will get greasy.
Best containers: shallow airtight containers or bakery boxes for short-term, and heavy-duty freezer bags or rigid containers for long-term freezing.
Variations & Substitutions for Mint Chocolate Chip Rice Krispie Treats
Peppermint Oreo Crunch
Fold in 1 cup of crushed peppermint Oreos instead of mini chips for a cookies-and-cream twist with extra crunch. Expect a sweeter, more textured bar with chocolate cookie flecks throughout.
Thin Mint Swap
Replace mini semi-sweet chips with chopped Thin Mint cookies and add ½ teaspoon additional peppermint extract. The result is a deeper chocolate-cookie flavor and a slightly crunchier bar from cookie pieces.
White Chocolate & Andes Mint Bits
Use white chocolate chips and ½ cup chopped Andes mints for a creamier, more candy-forward bar that tastes like mint bark. White chocolate brightens the color, and Andes pieces melt to create mint ribbons.
Vegan/Dairy-Free Version
Use vegan marshmallows and plant-based butter; check cereal for gelatin-free and vegan labeling. Texture will be slightly different — typically a touch chewier — but flavor remains minty and satisfying.
Frequently Asked Questions About Mint Chocolate Chip Rice Krispie Treats
Q1: How do I prevent my Rice Krispie treats from becoming hard?
A1: Hard bars usually come from overcooking the marshmallow mixture or over-compressing the cereal when pressing into the pan. Keep heat low, remove the pan from the stove when marshmallows are mostly melted, then stir off heat until smooth. Press firmly but not aggressively into the pan; allow them to set at room temperature rather than refrigerating immediately.
Q2: Can I make these without food coloring?
A2: Yes — omitting the green food coloring yields the same flavor with a pale, mint-speckled look. You can also use natural colorants (like spirulina-based green) if you prefer a cleaner label; start with a small amount because natural colors are often more concentrated.
Q3: Why did my chocolate chips melt into the bars?
A3: Chocolate chips can melt if added while the marshmallow mixture is too hot. Cool the coated cereal for 5–8 minutes so it’s warm but not molten, then fold in the chips. Using mini chips reduces the chance of large melty pools.
Q4: Can I make these in a larger pan?
A4: Yes, you can double the recipe and use a 9×13-inch pan for thinner bars or line a larger pan for more servings. Adjust setting time: thinner bars will firm faster, so chill briefly before slicing for cleaner cuts.
Q5: How do I get perfectly even squares when cutting?
A5: Chill the pan 10–15 minutes for firmer bars, then score with a ruler and cut with a hot, dry knife (dip in hot water and wipe between cuts). Use parchment overhang to lift the slab, and make decisive, single strokes instead of sawing motions.
Final Thoughts on Mint Chocolate Chip Rice Krispie Treats
These Mint Chocolate Chip Rice Krispie Treats are a fast, festive way to enjoy a classic with a cool twist. If you try the recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For more variations and inspiration, see this detailed guide to mint Rice Krispie treats at Mint Chocolate Chip Rice Krispie Treats.
If you want a chocolate-forward take, check the Stress Baking riff on a similar recipe at Mint Chocolate Rice Krispie Treats.
And for a family-friendly St. Patrick’s Day spin, read the step-by-step ideas on St. Patrick’s Day Mint Chocolate Rice Krispie Treats.
Mint Chocolate Chip Rice Krispie Treats
Ingredients
Method
- Grease a large mixing bowl and an 8-inch square pan. Pour Rice Krispies into the bowl and set aside.
- In a medium-large saucepan over low heat, melt the butter.
- Add marshmallows to the melted butter, stirring gently until about three-quarters are melted. Remove from heat and stir until fully melted.
- Stir in peppermint extract and green food coloring until well combined.
- Pour the melted marshmallow mixture over the Rice Krispies and mix gently until coated.
- Let cool for 5–8 minutes, fold in mini chocolate chips, and press mixture firmly into the prepared pan.
- Top with reserved chocolate chips, pressing down to adhere. Let it set at room temperature for about 30 minutes before slicing.