Time for a holiday twist of one of my favorite dessert recipes! Love this festive time of year to bake treats and spread the good vibes (and food). Peppermint and white chocolate go together SO WELL and honestly make this treat so delicious. I may even like it better than the original 🙂
I used awesome Inspired Organics products for this recipe! As the base, I used Inspired Organics Rice Crisp Cereal. Not only is it delish if you want a bowl of cereal, but it is the perfect base for this rice crispy style treat. They are light, airy and of course CRUNCHY. I also used the Inspired Organics Wildflower Honey as the sweetener and binder in this recipe. The honey is so delicious and works perfectly here. Lastly, I used the Inspired Organics Refined Coconut Oil to mix with the white chocolate for the chocolate layer!
Ok, so what do you need:
- Almond Butter or Cashew Butter - I like the more neutral taste with this peppermint white chocolate version
- Honey (I used Inspired Organics Wildflower Honey)
- Rice Crisp Cereal (I used Inspired Organics Rice Crisp Cereal)
- Peppermint Extract - for that festive flare
- White Chocolate Chips - The mini ones melt best!
- Coconut Oil - The best for thickening up the chocolate layer (I used Inspired Organics Refined Coconut Oil)
- Candy Canes and White Sprinkles for toppings!
The other best part about this recipe is that is NO BAKE! Makes it super easy to whip up and move on with your day. I made it in 15 minutes the other day and then tossed it in the fridge to cool / harden while I was out. I hope you enjoy this recipe!
Ingredients:
Directions:
Mix almond butter, honey and peppermint extract in a mixing bowl. It is best if the almond butter is creamy/drippy. If it is thicker, melt it prior to mixing in. Mix well!
Once the almond butter, honey and peppermint extract are mixed well, add in the rice crisp cereal. Use a spatula to mix very well. You want to make sure all the cereal is coated! Be gentle too so you do not break all the pieces of cereal.
Line a 8x8 pyrex or baking dish with parchment paper and spray with coconut oil (or any non stick) spray. Pour rice mixture into the baking dish. Using the back of a spatula or your hands, press the layer down so it is evenly distributed throughout the dish.
In a microwave safe bowl, add white white chips and coconut oil. Melt for 60-90 seconds and mix immediately with a spoon. You will find that any chunks melt easily when mixing.
Pour mixture on top of the rice layer in the baking dish. Use a spoon spread it evenly throughout. Crush candy canes and sprinkle on top of the chocolate. Add the white sprinkles too!
Let it harden in the fridge or freezer (if you are in a rush) for at least 60 minutes before eating! Cut up into squares before serving.
**Store in the fridge for 3-4 days. Store in the freezer for up to 2 weeks. Let defrost in room temp before serving.
I adapted the original recipe for the Peanut Butter Dark Chocolate version of these from Joy Food Sunshine blog. She has great stuff on her site!
Thank you to my long time partner Inspired Organics for supporting the development of this recipe. To find their products near you, check out their store locator. I enjoy supporting brands that help people live a healthier life.
Ingredients
Directions
Mix almond butter, honey and peppermint extract in a mixing bowl. It is best if the almond butter is creamy/drippy. If it is thicker, melt it prior to mixing in. Mix well!
Once the almond butter, honey and peppermint extract are mixed well, add in the rice crisp cereal. Use a spatula to mix very well. You want to make sure all the cereal is coated! Be gentle too so you do not break all the pieces of cereal.
Line a 8x8 pyrex or baking dish with parchment paper and spray with coconut oil (or any non stick) spray. Pour rice mixture into the baking dish. Using the back of a spatula or your hands, press the layer down so it is evenly distributed throughout the dish.
In a microwave safe bowl, add white white chips and coconut oil. Melt for 60-90 seconds and mix immediately with a spoon. You will find that any chunks melt easily when mixing.
Pour mixture on top of the rice layer in the baking dish. Use a spoon spread it evenly throughout. Crush candy canes and sprinkle on top of the chocolate. Add the white sprinkles too!
Let it harden in the fridge or freezer (if you are in a rush) for at least 60 minutes before eating! Cut up into squares before serving.
**Store in the fridge for 3-4 days. Store in the freezer for up to 2 weeks. Let defrost in room temp before serving.
