There’s little I love more than the flavors of the holidays. I literally get a taste in my mouth when I think about the holidays. Do you get that, too? What flavor do you taste, first? For me, it’s gingerbread. The warm spices of ginger, cinnamon and nutmeg. I am salivating just talking about this. But the more I day dream about the holidays, other flavors drift in and out of mind. I can taste pumpkin pie, white chocolate Lindt balls (the best flavor IMO), and of course…peppermint.
One of my fondest memories of the holidays growing up is watching The Santa Claus with my dad and eating peppermint ice cream. By the way, today happens to be his birthday! Happy birthday, daddy! Wish we were sharing a pint of peppermint ice cream right now. 🙂 My love for ice cream was definitely inherited from my father, and to this day it’s my favorite dessert!
I’ve always been a big fan of peppermint flavor. Mint chocolate chip is my favorite ice cream flavor, hot chocolate is 100x better with a candy cane in it, peppermint JoJos (Trader Joe’s version of peppermint oreos) give me literal LIFE, pretty much if I can add peppermint I’m going to love it.
Last year for Christmas, my mom and I made these chocolate peppermint crunch bars that were super easy, and of course, I ate the majority of the batch we made. Without a doubt, I knew I needed to recreate them again this year. As with most of the chocolate I eat, I like it to be very dark. To me, dark chocolate tastes the most like chocolate. That being said, not everyone loves super dark chocolate. I used 72% cacao which gives it a VERY rich and dark chocolate flavor, but you could swap out the dark chocolate bars for a lesser dark chocolate, such as 62% cacoa, or replace it with milk chocolate. Either way, these bars are delicious!
I was hoping to use brown rice krispies to add a little more fiber to these candy bars but Trader Joe’s didn’t have any and I was too lazy to go hunting for them. But, let’s be real. It’s candy. It doesn’t need fiber. By the time you get any significant fiber from the brown rice krispies, you would have needed to eat a lot of the candy bars. So, I’m pretty sure that defeats the purpose of adding fiber for any health reasons. 🙂 By the way, I am literally eating one of these Peppermint Crunch Bars as I type. SO. GOOD.
No Bake Peppermint Crunch Bars
- 2 large chocolate bars (about 7 ounces total)
- 1 cup rice krispies
- 1 tablespoon coconut butter or oil
- 1 teaspoon peppermint extract
- Carefully melt chocolate and coconut oil together in the microwave or over the stove. I heated my chocolate and oil in a microwave safe dish in 30 second increments. Stir after every 30 seconds to prevent burning the chocolate.
- Add the peppermint extract to the bowl of chocolate and stir to evenly distribute the peppermint flavor.
- Add the rice krispies and stir them in until each krispy is coated with chocolate.
- Pour the mixture into a parchment paper lined 8"x8" pan.
- Freeze for 1 hour.
- Cut the bars into desired sized chunks.
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