Candy Cane Hot Chocolate Rice Krispies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

55 g

Unsalted Butter

285 g

Mini Marshmallows

50 g

Hot Chocolate Mix

150 g

Cocoa Krispies Cereal

175 g

Hershey's Candy Cane Kisses

85 g

Marshmallow Fluff

120 g

Whipped Topping

to taste

Kraft® Jet-Puffed Mallow Bits, Chocolate

to taste

Kraft® Jet-Puffed Mallow Bits, Vanilla

to taste

Candy Cane Sprinkles

Cooking Instructions

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Step 1

In a large saucepan, melt Unsalted Butter (55 g) and Mini Marshmallows (285 g) over low heat. Stir until completely melted. Remove from heat and add Hot Chocolate Mix (50 g) . Stir until completely mixed.

Step 2

Chop the Hershey's Candy Cane Kisses (175 g) .

Step 3

Then add the Cocoa Krispies Cereal (150 g) and chopped Hershey kisses. Mix until all is well incorporated. Then pour the mixture into a greased 9x13 panor a cookie sheet and spread it evenly with a piece of waxed paper.

Step 4

Place in the fridge to cool.

Step 5

For the topping, mix the Marshmallow Fluff (85 g) and Whipped Topping (120 g) together with a hand mixer until smooth.

Step 6

Then spread evenly over the Cocoa Krispies and sprinkle with the Kraft® Jet-Puffed Mallow Bits, Chocolate (to taste) , Kraft® Jet-Puffed Mallow Bits, Vanilla (to taste) , and/or Candy Cane Sprinkles (to taste) and place back in the fridge.

Step 7

When completely cooled down, cut them up and enjoy!