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.