White Chocolate, Peppermint & Pretzel Krispy Treats

1. 1

   Line a 9 X 13 cake pan with parchment paper, allowing paper to hang over the ends of the pan (you'll use this as a handle to remove the finished bars from the pan). Sprinkle the bottom of the pan with the white chocolate chips.

2. 2

   Place peppermint sticks into a gallon sized Ziploc bag, seal the bag and break the candy canes into pieces by hitting them with a rolling pin.

3. 3

   In a large mixing bowl toss or stir to combine the cereal, pretzels, and peppermint pieces.

4. 4

   Melt butter in a large pot over medium heat. Once melted add marshmallows and stir constantly until they are completely melted. Add cereal, pretzels, and peppermint pieces to marshmallow mixture. Remove pan from heat. Stir and turn cereal and marshmallow mixture until all cereal is well mixed and coated. Pour half of the cereal mixture into the pan over the white chocolate chips and try to spread it out evenly. Place white chocolate truffles evenly over the first layer. Top with the remaining cereal mixture. Spread out evenly and press down a little (not too much or they will get too dense) with your hands. I coated my clean hands in canola oil before handling the mixture, because it is extremely sticky.

5. 5

   Let treats sit for about 1 hour to cool. Remove them from the pan with the parchment paper. Turn over onto a cutting board. Remove parchment paper. Cut into 8 to 12 bars. Eat!

* Per serving · 4 servings · Values may vary.

No additional tips available.