Peppermint Cheesecake Rice Krispie Treats

by the Sweet Chick

Prep time: 20 minutes, Cook time: 5 minutes

 

4 Tablespoons butter

1 bag (10 oz) Jet-Puffed Peppermint Mallows

1/2 cup Andes Peppermint Crunch Baking Chips

1 box (3.4 oz) Jell-O Cheesecake Instant Pudding mix

5 cups Rice Krispie cereal

1 cup heavy cream

8 oz mascarpone cheese, room temperature

1/2 cup confectioners’ sugar, sifted

1 Tablespoon Peppermint Pigsy Dust

Additional Toppings:

1/2 cup Ghirardelli 60% Cocoa Baking Chips

1/4 cup Andes Peppermint Crunch Baking Chips

Instructions

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add the peppermint baking chips. Stir until the candies are all melted and mixture is smooth.

Next add the dry pudding mix and stir until completely blended.

Then add the Rice Krispies and stir until completely incorporated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

for the frosting:

with a stand mixer on medium to medium/high speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy.)

In another bowl, blend together mascarpone and confectioners’ sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until completely incorporated.

Spread the frosting evenly over the treats with a spatula.

Cut treats into squares with a sharp knife, wiping down knife after every cut.

for the additional toppings

place chocolate baking chips in a microwave safe container and microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth.

With a fork or piping bag, drizzle chocolate over cooled treats and sprinkle with peppermint baking chips.