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    Home » Cakes and Desserts

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    Chocolate Mint Crispies

    Chocolate Mint Crispies are a crunchy, minty, chocolatey sweet treat, easy for children to make and delicious for everyone to eat.

    Jump to Recipe
    A stack of Chocolate Mint Crispies on a white plate
    Chocolate Mint Crispies

    Chocolate Mint Crispies are a traybake with a base of chocolatey 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.

    Key Ingredients in Chocolate Mint Crispies

    Crispies

    Any type of plain rice crispie breakfast cereal is fine. What you don't want is a coated variety as it will be too sweet.

    Cocoa

    Make sure it's cocoa and not drinking chocolate, which contains milk powder and sugar - and less actual cocoa.

    Chocolate

    My advice, as always, is don't use chocolate that you wouldn't eat on its own. You don't need a luxury bar but a decent 'everyday' brand is fine.

    Ring the changes

    Make Chocolate Coffee Crispies

    If coffee is more your thing, use 1-2 teaspoons of instant coffee dissolved in the water to mix up your icing.

    Secrets of Success

    This is such a simple recipe, what could go wrong? The main point to remember is to let each layer cool thoroughly before applying the next.

    You don't want your icing to melt because the base is hot, and you don't want the chocolate and icing to mix with each other.

    Apart from that - easy peasy.

    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:

    Slices of Chocolate Tiffin in a pile with the rest of the cake behind

    Chocolate Tiffin

    Chocolate Tiffin is a no-bake refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.
    Mocha Squares have a chocolate oat base with coffee icing.

    Mocha Squares

    Mocha Squares have a chocolate oat base with coffee icing.
    Pieces of Polish Cake on a patterned plate

    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!

    Stockists

    20cm square baking tin

    20cm square traybake tin

    Buy Now →
    Magic liner cut to fit baking tins and pans

    Magic liner

    Buy Now →
    Baking parchment squares

    Baking parchment square

    Buy Now →

    Recipe

    A stack of Chocolate Mint Crispies on a white plate
    Print Recipe
    5 from 2 votes

    Chocolate Mint Crispies

    Chocolate Mint Crispies are a sweet treat, easy for children to make, and ideal for a birthday party.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Servings: 20 pieces
    Author: Susie@Everyday Cooks

    Ingredients

    Metric - US Customary

    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 teaspoon - 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:

    • 200 g chocolate, dark, milk or a mixture
    Prevent your screen from going dark

    Equipment

    Square traybake tin 20cm/8-inch
    Magic liner or
    Baking parchment square
    Plastic bag and rolling pin

    Instructions

    Preparation:

    • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
    • 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 and stir in the rest of the ingredients for the base
      (Crushed rice crispies, sugar, flour, cocoa, baking powder, salt)
    • Press into the prepared tin and 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.

    More Everyday Cake, Bakes and Dessert Recipes

    • Sherry Trifle decorated with cream and raspberries in a crystal bowl on a dark worktop
      Sherry Trifle
    • Small Christmas Loaf Cake decorated with marzipan, icing and marzipan stars. Two mugs of tea and a Christmas decorations in the background.
      Easy Christmas Loaf Cake
    • Half a Coconut Loaf Cake with a slice cut on a grey plate
      Coconut Loaf Cake
    • Stack of 6 Anzac Biscuits on a square white plate
      Anzac Biscuits

    Reader Interactions

    Comments

    1. Julie Stoney says

      September 15, 2022 at 12:52 pm

      Could you use any other cereal instead of rice crispies ?.

      Reply
      • Susie Collings says

        September 15, 2022 at 9:52 pm

        Hi Julie, I haven't tried anything else but crushed cornflakes might work.

        Reply
    2. Nicola says

      January 18, 2022 at 11:04 am

      5 stars
      This recipe worked really well, just like the ones we had in school and so simple my 2 year old managed to help me! Delicious!

      Reply
      • Susie Collings says

        January 22, 2022 at 5:32 pm

        Hi Nicola, This recipe takes me back too. Good idea to try with a little one - it's never too early to get them involved 🙂

        Reply
    3. Janet says

      August 01, 2020 at 8:29 pm

      Hi Susie, is it ok to freeze this traybake? Ive got to bake/make a lot of things in advance for an event

      Reply
      • Susie Collings says

        August 02, 2020 at 2:02 pm

        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.

        Reply
        • Janet says

          August 02, 2020 at 2:11 pm

          Thank you for the advice

          Reply
    4. Laura says

      May 17, 2019 at 3:25 pm

      5 stars
      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

      Reply
      • Susie says

        May 17, 2019 at 3:29 pm

        Hi Laura, Glad you liked them. They bring back childhood mempories for me too.
        Cheers - Susie

        Reply
    5. Dave Lowe says

      August 09, 2018 at 11:23 am

      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

      Reply
      • Susie says

        August 09, 2018 at 6:32 pm

        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

        Reply
    5 from 2 votes

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    A stack of Chocolate Mint Crispies on a white plate
    A stack of Chocolate Mint Crispies on a white plate

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