Chocolate Peppermint “Oreo” Crispy Treats

Posted by alisa on December 22, 2009 | 21 Comments

Since posting about our party menu, complete with dessert bites of pumpkin bread, snickerdoodle blondies (recipe here), and peppermint oreo crispy treats, I have had a few requests for that crispy treat recipe. It really is quite a simple one. However, while the first two batches were successful in taste, they were a bit crumbly in my opinion … so I wanted to make sure I was posting a recipe that would work best.

You see, it was my first time experimenting with Marshmallow Fluff (the brand), and boy was it a gooey mess! As a kid I did use mashmallows and even Jet-Puffed Marshamallow Creme, but never remembered it being quite so glue-like.

Regardless, this recipe turns out delicious, and the crispy treats are even better after a day, as the peppermint flavor infuses itself throughout the treats upon sitting. I like to stash the bars in the freezer, where they stay nice, cool, and crispy … but that’s just me. Also, since I made this recipe, (ahem) just a few times, I did some experimentation and even made a vegan version with Susan’s Ricemellow Creme (a gift from Dairy Free Market!), experimented with coconut oil, and mixed up the chocolate for dark loving fans.

This is a bit of a seasonal delight, since minty Oreos are not usually sold year-round. I used the Peppermint (Candy Cane) Joe Joe’s from Trader Joes, which are incredible, and I have a little secret. Last year those cookies went on clearance after the holiday for a $1 a box, so I kept the holiday love going for months! Keep an eye out and stock up if you like these beauties!

No minty sandwich cookies? You can stick with regular Oreo-type cookies too, and if you still like that minty taste, add some extract! I haven’t trialed the extract as of yet, but have included a general amount as a suggestion in the recipe.

Chocolate Peppermint “Oreo” Crispy Treats

This recipe is Dairy-Free, Nut-Free, Soy-Free, and optionally Gluten-Free, Egg-Free, and Vegan.

Gently crush the cookies. I placed them in a baggie, and firmly pressed down on each cookie to break them into chunks sized to my liking, without making a mess! Set aside.

Melt the chocolate – I do this in a bowl in the microwave in about two 30 second intervals, stirring vigorously after each heating to get those last chips melted. Do not overcook your chocolate! Set aside.

Place your margarine or coconut oil in a medium to large saucepan, and melt over low to medium-low heat (my stove doesn’t even function at low heat). Add the marshmallows or creme and continue to stir as they melt in. This will take about 5 minutes to get a nice smooth mixture. Stir in the chocolate until smooth.

Add the crispy rice creal and sandwich cookies, stirring until thoroughly combined. I start with 4 cups, but ended up using the full 5 cups with the Ricemellow Creme and marshmallows.

Press firmly into a greased baking dish. An 8 x 8 dish will make taller, full-sized crispy treats, while a 9 x 13 will make thinner, bite-sized crispy treats. Allow to cool before cutting into squares – I fridge (or freeze) them, especially when using the coconut oil, which makes for a firmer, crunchier, crispy treat and helps the chocolate to quickly set up.

Note: The chocolate gives these a different texture than your traditional rice crispy treat. I like it this way, but if you want that gooey crispy treat texture with a chocolatey taste, skip the chocolate chips, but add in 2 to 3 tablespoons of cocoa powder (to taste) and/or use cocoa crispy rice cereal. Adjust cereal amount up if needed.

Gluten-Free: Erewhon offers gluten-free crispy brown rice cereal (which I used), and I believe there are some other brands. Though I haven’t found minty GF chocolate sandwich cookies, there are some great chocolate sandwich cookies (sans mint) that are great from companies like Kinnikinnick, Mi-Del, and Josef’s.

Yields, oh I don’t know, a pan full of crispy treats cut to the size you are craving