Peppermint Marshmallow Rice Cake Treats (Guest Post)

A festive twist on marshmallow treats made with rice cakes and peppermint!

Peppermint Marshmallow Rice Cakes Treats from Anyonita Nibbles

Serves 10

Peppermint Marshmallow Rice Cake Treats

Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry! My blog is all about easy, healthy, and family-friendly food and how to fit it all in to today's busy schedules. I am excited to be participating in this blog swap meet today! Many thanks to Anyonita for hosting my post on her blog. We hope that our wonderful readers will enjoy this little variation from our regular postings!

The theme for our swap today is "Holiday Recipes". Earlier in the season I posted a decadent, delicious bark recipe using vanilla wafers. As I was preparing that recipe, I started to think about ways that I could lighten it up a little. It is completely delicious, but also has a lot of calories. Although I am all for not worrying too much about calories during the holiday season, I am also up for trying to save a few calories where I can! (So I can eat more later?! Haha!) In any event, the bark was so delicious that I really thought I could swap out a couple of the ingredients for something a little lighter and still have a delicious treat. Hence, my Peppermint Marshmallow Rice Cake Treats were born!

This recipe turned out wonderfully. The rice cakes add just a little bit of saltiness and crunch, and the marshmallows make it look festive and give a nod to the classic candy cane. And you have to love the toffee and chocolate in between, making this treat just as decadent and delicious as the original version. The family loved these just as much, and so did the coworkers who benefited from me having too many treats in the house, causing me to take the extra into the office! (You're welcome, guys!)

Ingredients:

For the rice cakes
1 cup brown sugar
1 1/2 cups semi-sweet chocolate chips
2 cups peppermint-flavored mini marshmallows
2 sticks butter
8 to 10 plain rice cakes
non-stick cooking spray

Instructions:

Peppermint Marshmallow Rice Cake Treats

Preheat the oven to 425 degrees F (220 degrees C).
Line a jelly roll pan with aluminum foil and spray with non-stick cooking spray.
Place the rice cakes on the sheet as close as possible, breaking them if needed to make them fit better.
In a small saucepan, melt the butter and combine with the brown sugar. Bring to a boil and stir for about 5 minutes while boiling on low heat.
Pour the butter and brown sugar mixture evenly over the rice cakes.
Bake 3-5 minutes until bubbly.
Take the pan out of the oven and sprinkle the chocolate chips on top.
When the chips soften, spread them with a knife.
Sprinkle the marshmallows on top and gently press them into the chocolate.
Place the pan in the refrigerator for about 30 minutes or until cooled.
When cool, remove from the refrigerator and break into pieces.

Thanks again to Anyonita for posting my blog swap holiday recipe! Please feel free to stop by my blog (Dizzy Busy and Hungry) and see what else I have cooked up lately!
Enjoy, and Happy Holidays!