Chocolate Peppermint Rice Krispie Treats (GF and Vegan friendly)

Ingredients

• 226 g dark chocolate (chips or chopped. Use a vegan chocolate for a vegan version)
• 1 ½ cups puffed rice cereal (make sure it's gluten free for a GF version )
• 283 g confectioner’s sugar (2.4 cups)
• 2 tsp peppermint extract
• 2 tbsp coconut oil (melted and cooled (or softened unsalted butter))
• 2 ½ tbsp coconut cream (unsweetened) (or regular heavy cream)
• 170 g dark chocolate (use a vegan chocolate for a vegan version)
• Crushed peppermint candy cane (optional)

Steps

1. 1

   Melt the dark chocolate chips in a heat-proof bowl. You can melt the chocolate over a double boiler or in the microwave. Heat the chocolate in 30 seconds burst in the microwave, while stirring in between, until almost all of the chocolate has melted.

2. 2

   Remove the bowl from the microwave (or double boiler) and stir until all the chocolate melts in the residual heat.

3. 3

   Stir in the puffed rice cereal and mix gently until evenly coated.

4. 4

   Spread the chocolate mix evenly on a silpat (about a 7x7 inch square in total). Alternatively, if you have a silicone mini cupcake pan or silicone bar mold, you can fill the cavities about ⅓ of the way with the rice krispie mix by gently pressing it into the cavities. You don't want this layer to be too thick.

5. 5

   Place all the ingredients in a bowl and whisk to distribute the ingredients. The mix will look lumpy and that’s OK.

6. 6

   Use your hands to knead the mix into a soft dough. The fondant dough should be soft, but not sticky. Sprinkle a little extra confectioner’s sugar if it's too sticky.

7. 7

   Place the peppermint fondant between two parchment papers (or plastic wrap) and roll it out into a thin rectangle that will cover the chocolate rice krispie layer.

8. 8

   Place the peppermint fondant over the chocolate rice krispie layer while it’s still soft (not completely set) and press down gently. Make sure the top is nice and smooth.

9. 9

   Melt the dark chocolate for the topping over a double boiler. Or alternatively, melt the chocolate in a heat-proof bowl, in the microwave, in 20 seconds bursts.

10. 10

    Spread the melted dark chocolate over the mint fondant layer.

11. 11

    Optional - before the chocolate layer sets, sprinkle crushed candy cane on top.

12. 12

    Let the chocolate peppermint bar set for a few minutes at room temperature.

13. 13

    Cut squares with a hot knife (so that you get nice clean cuts) and let it set completely for a few hours (or store in the fridge).

14. 14

    Let the bars come to room temperature before serving.