Peppermint Crispy Treats

Peppermint crispy treats that are vegan, only require 6-ingredients, and take 15 minutes to prepare. Crunchy, sweet, chocolate-y and full of festive peppermint flavors this simple dessert is sure to please adults and kids alike this holiday season.

Vegan peppermint crispy treats on a red and white kitchen towel with lights in the background.

Why you’ll love them

My crispy treat-hating husband can’t seem to put these peppermint krispy rice treats down! So if I can make a believer out of him…I know you and anyone you share them with will be 100% satisfied. And here’s why:

  • Simple- All you need are 6 ingredients and about 15 minutes of prep time. Doesn’t get much easier than that!
  • Crunchy- Make sure that your crispy rice cereal is fresh!
  • Gooey- I mean, marshmallows = gooey. It’s the crunchy gooey combo that makes this dessert so addicting.
  • Chocolate- With just a thin layer of chocolate that seeps into the cracks and crevices of the cereal and marshmallows, you get a surprise hint of chocolate in unexpected places.
  • Peppermint-As if the chocolate wasn’t enough, you get an amazing hint of peppermint at the end to lighten up the dessert!
A hand holding a vegan peppermint crispy treat with a bite taken out of it and more treats on a red and white kitchen towel.

Crispy Treats

Everyone knows how a crispy rice treat works: crispy rice cereal, marshmallows, oil. Nothing crazy going on here right? I told you, this is an EASY dessert recipe. It’s not the method or even the simple, basic ingredients that we’re going to change- it’s the flavor profile. Let’s start with the marshmallows. You’ll want to get your hands on these: Dandie’s mini peppermint marshmallows. They’re going to take your crispy treat from ordinary to, well, you know…But don’t worry if you can’t find these seasonal vegan mallows. Keep reading to find out how you can transform even vanilla flavored Dandie’s into this festive holiday treat.

In a large pot over medium high heat, melt refined coconut oil. Once melted add vegan peppermint marshmallows and stir continuously until the mixture is well combined. Be sure to have your crispy rice cereal already pre-measured and ready to go. Now, if you are using regular vegan marshmallows you’ll also want to have 1/4-1/2 teaspoon of peppermint oil on hand.

Once completely melted and combined, stir in crispy rice cereal. Then, using a wooden spoon, gently press into an 8×8 glass baking dish. If the mixture is sticking too much to your spoon you can use a plastic spoon that has been sprayed with non-stick cooking spray. Or, you can use your fingers. Just use caution as the mixture will be hot.

So, if you’re using regular marshmallows you’ll want to add the peppermint oil to the hot coconut oil-marshmallow mixture before adding the crispy rice cereal. Then continue preparing as mentioned above.

Vegan peppermint crispy treats on a red and white kitchen towel with lights in the background.

Peppermint Chocolate Topping

Once the crispy rice treats are formed in the glass baking dish you can begin making the peppermint chocolate topping. In a large, microwavable bowl combine dark chocolate chips and refined coconut oil. Microwave for 20 seconds then stir. Continue microwaving and stirring until the chocolate mixture is just melted. Do not over-microwave or you will burn your chocolate. While the chocolate is melting, prepare the candy cane topping by crushing them into bite-sized pieces.

At this point you can add the optional peppermint extract to the chocolate mixture and stir before pouring over the crispy rice treats or just omit the peppermint and pour on the prepared crispy rice treats. Quickly top with crushed candy canes. Place the treats in the refrigerator, uncovered, and allow the ganache to harden. About 1 hour.

A bottle of peppermint extract with vegan peppermint crispy treats on a red and white kitchen towel and lights in the background.

I hope that you’ll give these peppermint crispy treats a go this holiday season. And when you do, be sure to let me know what you think of them in the comments below.

Enjoy friends!

Vegan peppermint crispy treats on a red and white kitchen towel with lights in the background.

Ingredient Health Benefits

Chocolate-magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

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Peppermint Crispy Treats

These vegan peppermint crispy treats are ready in 15 minutes using only 6 ingredients. They're a simple dessert sure to please everyone this holiday season.
Cook Time10 mins
Refrigeration Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: 6-ingredients, chocolate, chocolate ganache, crispy treats, ganache, krispie treats, marshmallows, peppermint, vegan marshmallows
Servings: 9 treats
Author: Erin

Ingredients

Crispy Rice Layer

  • 2½-3 cups crispy rice cereal*
  • 1, 10 oz bag Dandies peppermint marshmallows**
  • ¼ cup refined coconut oil***

Chocolate Ganache Layer

  • 1, 9 oz bag vegan dark chocolate chips
  • 2 tbsp refined coconut oil***
  • ¼-½ tsp peppermint extract
  • 1-2 candy canes, crushed

Instructions

  • In a large pot over medium heat, melt peppermint marshmallows with refined coconut oil stirring continuously with a rubber spatula. Once melted add crispy rice cereal. Firmly press into an 8×8 inch baking dish.
  • Place vegan chocolate and refined coconut oil in a microwave-safe bowl. Heat for 20 seconds and stir, repeating until the chocolate is melted. Add the peppermint extract and pour over top of peppermint crispy treat base.
  • Quickly top with crushed candy canes.
  • Place in the refridgerator for 1 hour to firm, carefully cut into bars, and serve after sitting out for about 5-10 minutes.
  • Store in the refrigerator.

Notes

*Start with 2 1/2 cups and add another 1/2 cup if you want less marshmallow-y treats.
**Or 1, 10 oz bag of Dandie’s mini vanilla marshmallows and 1/4-1/2 tsp of peppermint extract.
***Use refined coconut oil to eliminate any coconut flavor in your crispy rice treats. 
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Pumpkin Pie Hummus

Ready to go in 10 minutes and with only 6 ingredients this pumpkin pie hummus is sure to hit the spot the next time you’re craving a sweet snack. Vegan, gluten-free, refined sugar-free, oil-free, nut-free, and seed-free but definitely not flavor-free. Grab your blender or food processor and let’s do this!

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

I’ve been on a hummus kick lately. I’ve been making different varieties all week and although they’ve been amazing they’ve all been savory. And today, I needed something sweet. It’s the weekend after all! So here it is, my ode to the fall season: pumpkin pie hummus.

Pumpkin pie hummus in a bowl with pretzel crackers and cinnamon sticks.

There’s not much to say about this hummus except that it’s absolutely delicious. It’s super simple, ready quickly, and requires ingredients you probably already have (especially at this time of the year). I only have one note about the dates…

Dates

When it comes to dates you REALLY want to make sure they’re fresh. And by fresh I mean soft, moist, and gooey. It’s easier to remove the pits from them and your blender/food processor won’t have such a hard time combining them if the dates are soft. That being said, if your dates aren’t up to snuff, no worries. Simply place your dates in very hot water for 5-10 minutes. Once they’re soft, squeeze out the excess water from them and remove the pits. Now they should be soft enough to pulse in the blender or food processor.

Pretzel cracker being dipped into pumpkin pie hummus surrounded by pretzel crackers and cinnamon sticks.

Serve It

This pumpkin pie hummus is absolutely amazing with pretzels (can you say salty/sweet?), crackers, or your favorite bread. For a finishing touch, top the hummus with vegan graham cracker crumbs or some cinnamon. This hummus would also make a nice addition to a vegan cheese board. It’ll also make a perfectly quick and easy dessert for Thanksgiving. The possibilities for this hummus are endless.

Enjoy friends!

Ingredient Health Benefits

Pumpkin

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Pumpkin Pie Hummus

Prep Time10 mins
Total Time10 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: 10-minutes, 6-ingredients, dates, gluten-free, hummus, naturally-sweetened, nut-free, oil-free, pumpkin, pumpkin pie spice, refined-sugar free, seed-free
Servings: 2 cups
Author: Erin

Ingredients

  • 8 soft dates, pitted make sure the dates are very soft*
  • cup plant-based milk I used flax milk
  • cup canned pumpkin not pumpkin pie filling
  • 1 tsp vanilla
  • 1, 15oz can garbanzo beans drained and rinsed
  • 1 tsp pumpkin pie spice

Instructions

  • Add pitted, soft dates* to the blender or food processor and pulse until they resemble a paste.
  • To the blender/food processor add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
  • Blend until well combined stopping occasionally to scrap the sides of the container.
  • Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.

Notes

*If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften.  Squeeze excess water from each date before adding to the blender.
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