Name: Chocolate Mint Crispies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 300 g icing sugar; 2-3 tablespoons warm water; ½-1 teaspoon peppermint extract ((2.5-5ml)); Green colouring, (optional); 100 g dark chocolate; 100 g milk chocolate

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.

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

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!

Print Recipe

Chocolate Mint Crispies

Chocolate Mint Crispies are a sweet treat, easy for children to make, and ideal for a birthday party.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: pieces

Author: [email protected] 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 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

Square traybake tin 20cm/8-inch

Magic liner or

Baking parchment square

Plastic bag and rolling pin

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.