Chocolate Mint Crispies were a big favourite of mine as a child – to make and to eat. This is such a lovely sweet treat for everyone to enjoy.
Chocolate Mint Crispies are a traybake with a base of chocolate-y Rice Crispies, a middle layer of mint-flavoured icing, all topped with chocolate. They’re very moreish and are ideal for a birthday tea, along with Polish Cake.
These mint chocolate rice crispie treats are simple to make and are perfect for anyone who likes a mint flavour to their biscuits and cakes.
HELPFUL TOOLS
- Magic liner – easier and cleaner than greasing the tin. Cut to size for each square and rectangular tin you have and use every time. Wash in the dishwasher and keep it in the tin.
If you like this…
…Why don’t you try:
Chocolate Tiffin
Chocolate Tiffin is a no-bake refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.
Mocha Squares
Mocha Squares have a chocolate oat base with coffee icing.
Polish Cake
This Polish Cake is a no-cook, chocolate fridge cake. It's easy for children to make and is a great addition to a party table, however old you are!
Chocolate Mint Crispies
Chocolate Mint Crispies are a sweet treat, easy for children to make, and ideal for a birthday party.
Servings: 20 pieces
Ingredients
For the base:
- 70 g rice crispies
- 120 g butter
- 50 g light soft brown sugar
- 80 g self-raising flour
- 4 teaspoons cocoa, level tsp – 20ml
- ½ teaspoon baking powder (2.5ml)
- Pinch salt
For the mint icing:
- 300 g icing sugar
- 2-3 tablespoons warm water
- ½-1 teaspoon peppermint extract (2.5-5ml)
- Green colouring, optional
For the chocolate topping:
- 100 g dark chocolate
- 100 g milk chocolate
Equipment
Instructions
Preparation:
- Set the oven to 160°C fan, gas mark 4
- Line the tin with magic liner or paper liner
- Crush the rice crispies
- Easiest in a bag with a rolling pin
For the base:
- Melt the butter in the microwave or in a saucepan over a LOW heat
Stir in the rest of the ingredients for the base:
- crushed rice crispies, sugar, flour, cocoa, baking powder, salt
- Press into the prepared tin
- Cook for 20 minutes
- Cool in the tin
For the mint icing:
- Mix the icing sugar and water so that it is still stiff but can be spread easily
- No need to sieve unless the sugar is very lumpy
- Start with 35ml water and add more if needed
- Add peppermint extract to taste and green colouring to get the colour you want and mix in well
- Pour the icing onto the base, spread evenly with a knife, and leave to cool slightly.
For the chocolate topping:
Put the chocolate in a small basin and EITHER:
- Melt in the microwave in 30-second bursts on high power, stirring in between. Once the chocolate begins to melt, keep the time down. If you overheat it, the chocolate will be ruined. OR
- Put the basin over a saucepan of hot water. Don’t let the water boil. Keep stirring
- When the chocolate has melted, pour over the icing and spread evenly with a knife
- Leave to cool, then cut into squares.
Notes
Store Chocolate Mint Crispies in an airtight tin for up to a week – longer if they’re in the fridge.
Janet says
Hi Susie, is it ok to freeze this traybake? Ive got to bake/make a lot of things in advance for an event
Susie Collings says
Hi Janet. I haven’t tried freezing this. If I did I would do it before putting the chocolate on top. It will keep for up to a week in the fridge. Note that the chocolate may bloom in the fridge, which is white sugar crystals on the surface. Once back at room temperature this disappears.
Janet says
Thank you for the advice
Laura says
Such an easy recipe, I had nostalgia of these cakes back in school when they always served them. Had to bake these to relive the memories. I rarely bake and these instructions were so simple! Was a hoot at work. Thank you for this
Susie says
Hi Laura, Glad you liked them. They bring back childhood mempories for me too.
Cheers – Susie
Dave Lowe says
Hi can you tell me how shallow is shallow and is it 100 gram of dark chocolate and 100 gram of milk chocolate or 100 gram of whichever you prefer
Susie says
Hi Dave,
The tins I use are traybake tins so 5-7 cm (2-3 inches) deep. Using a deeper pan might make it more difficult to get the Chocolate Mint Crispe out in one piece. Using a liner will help.
You will need 200g of chocolate in total.
Hope this helps!
Cheers – Susie