Peppermint Hot Chocolate Rice Krispie Treats

Recipe from Bakers Royale

Peppermint Hot Chocolate Rice Krispie Treats

Ingredients:

For the rice krispie layer:

57g (4tbsp) unsalted butter

213g (5 cups) marshmallows

4tbsp hot chocolate powder

142g (5 cups) cocoa rice krispies

¼ cup crushed peppermint candy canes

For the chocolate glaze:

113g (2/3 cup) dark chocolate

1tsbp double cream

4tbsp icing sugar, sifted

4-5 tbsp water

For the white chocolate glaze:

85g (½ cup) white chocolate

10g (2tsp) butter

To decorate:

4tbsp crushed candy canes

Method:

1. Line an 8x8 inch pan with foil.

2. Place the marshmallows, butter and hot chocolate powder into a large pan and heat gently until melted. Stir to combine, then mix in the rice krispies and crushed candy canes. Press the mixture into the prepared pan and leave to cool for 30-40 minutes.

3. For the chocolate glaze, place the chocolate and cream in a heatproof bowl over a pan of simmerign water. Heat, stirring to combine, until smooth and completely melted. Add the sugar and mix to combine, then stir in the water, 1 tablespoon at a time, until dipping consistency is reached.

4. For the white chocolate glaze, combine the white chocolate and butter in a heatproof bowl. Heat over a pan of simmering water or microwave briefly until melted.

5. To assemble, pour the chocolate glaze over the rice krispie layer, refrigerate for about an hour and then drizzle with the white chocolate glaze and sprinkle with the additional crushed candy canes. Refrigerate for another hour before slicing.

To make pops, shape the rice krispie treat into balls. Insert a cocktail stick into each piece and then dip them individually into the chocolate glaze. Leave to set before drizzling with the white chocolate glaze and sprinkling with the additional crushed candy canes.