Make your traditional Rice Krispie Treats using Kraft Peppermint Marshmallows instead of regular ones. Melt butter on the stove with medium heat. Add entire bag of peppermint marshmallows and stir until completely melted. Remove marshmallows from heat and mix in 6 cups of Frosted Rice Krispie Cereal. Mix until completely combined.
Transfer krispie treat mixture into a slightly buttered pan. Let the treats sit for 10 minutes so that they won't be as sticky when you are making them into balls.
Grab a handful of krispie treat mixture and squish and roll into a ball. You can make the balls as little or big as you would like. Set the krispie ball on a wax paper covered pan or plate. Repeat with remaining krispie treat mixture.
Put the plate of krispie balls into the freezer for 15-30 minutes or until they are chilled.
While the krispie balls are chilling, melt the chocolate in the microwave. For each 12 ounces of chocolate that you melt, I add 1 tbsp of canola (or vegetable) oil to thin the chocolate out slightly so that it is easier to work with.
Remove krispie balls from the freezer and using a fork, dip each ball into the melted chocolate. Shake slightly to let the excess chocolate drip off and then set on a wax paper covered tray.
Sprinkle with Andes Peppermint Crunch or the holiday sprinkles of your choice.
Repeat the dipping and sprinkle process with all the remaining krispie balls. Put into the refrigerator for at least 15 minute for the chocolate to set.
That's it! Enjoy!
*I recommend storing these treats in a covered container in the refrigerator. They can be served cold or a room temperature. (Don't serve them frozen!)