Mint chocolate rice crispy treats

I made these spectacular treats for my Little Missy Farmer's Royal Ascot themed birthday party this past weekend. I can't tell you how much praise I received for these from both the children and the parents! They were addictive - everyone kept sneaking them and they ran out quickly. These little easy-to-make treats have a gourmet appeal and taste like little bites of mint chocolate chip ice cream. 

After sharing a picture and description on our Facebook page, I was asked to publish the recipe. I didn't measure some of the ingredients as it was my first go at it and I was just winging it, so you'll have to feel out some of it for yourself. But, without further ado, here is my Mint Chocolate Rice Crispy Treats recipe! Enjoy!!!   

Ingredients: 

1/4 cup butter

4 cups miniature marshmallows

5 cups crisp rice cereal

Peppermint extract 

Green food coloring 

1 1/2 cup of dark chocolate baking chips 

3.4 cup Heavy whipping cream 

1 teaspoon of Vanilla extract 

Melt the butter in a large pan over low heat. Add marshmallows while stirring. Cook for approximately 2 more minutes, allowing the marshmallows to thoroughly melt and mix with the butter. Remove from heat and stir in the peppermint extract and green food coloring. Blend the mixture thoroughly, you want to make sure that the marshmallow goo is all green and the extract is evenly distributed. (I did not use enough food coloring last time and will be adding more to my next mixture. I used approximately 1-1/2 tsp of extract, but you can adjust to your tastes) 

Mix in the rice cereal until completely coated. Place the mixture into a pan (I used 13 x 9) and press firmly down. I used a rolling pin to ensure it was completely flat and ready for the ganache topping. Set aside to cool and set while you prepare the topping.  

Using a microwave safe bowl, heat the 1 1/2 cup of baking chocolate chips for approximately 1 minute to soften, set off to the side. Heat the 3/4 of whipping cream on high power for 70 seconds. Make sure the cream had begun to show signs of boiling - bubbling at the top. Pour the hot cream over the chocolate chips and allow it to stand for 1 minute. Whisk until chocolate has melted completely and the mixture forms a velvety like substance. Add in 1 teaspoon of vanilla extract and whisk again. Leave to stand for 10 minutes. Whisk once more before pouring the mixture on top of the treats. I flattened the mixture out evenly with a rubber spatula to ensure a "gourmet" presentation. Allow to stand for 30 minutes before cutting the mixture into squares. I personally left the treats in the fridge overnight before cutting into little bite-sized squares.  

For added effect, I added a dollop of vanilla butter-cream frosting (but you can use a bit of the melted marshmallow topping if you would like) and a mini-marshmallow for visual appeal.