Candy Cane Hot Chocolate Rice Krispies

Ingredients

Servings

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

US / METRIC

1/4 cup

Unsalted Butter

5 2/3 cups

Mini Marshmallows

1/2 cup

Hot Chocolate Mix

6 cups

Cocoa Krispies Cereal

1 cup

Hershey's Candy Cane Kisses

1 cup

Marshmallow Fluff

2 cups

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 (1/4 cup) and Mini Marshmallows (5 2/3 cups) over low heat. Stir until completely melted. Remove from heat and add Hot Chocolate Mix (1/2 cup) . Stir until completely mixed.

Step 2

Chop the Hershey's Candy Cane Kisses (1 cup) .

Step 3

Then add the Cocoa Krispies Cereal (6 cups) 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 (1 cup) and Whipped Topping (2 cups) 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!