Chocolate Mint Crispies are a crunchy, minty, chocolatey sweet treat, easy for children to make and delicious for everyone to eat.
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:
Chocolate Tiffin
Mocha Squares
Polish Cake
Stockists
Buy Now → 
Buy Now → 
Buy Now → Recipe
Chocolate Mint Crispies
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 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
Equipment
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.
Julie Stoney says
Could you use any other cereal instead of rice crispies ?.
Susie Collings says
Hi Julie, I haven't tried anything else but crushed cornflakes might work.
Nicola says
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!
Susie Collings says
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 🙂
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