Thick Mints

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Yields10 ice cream sandwiches
Prep Time
Total Time


For the rice cereal treats: 

200g rice cereal (5 cups) 

1 10-ounce bag Campfire Marshmallows 

1 tsp vanilla extract or 1/2 tsp vanilla bean powder 

30g cocoa powder (1/3 cup) 

227g unsalted butter (2 sticks)

500g dark chocolate chips (for coating)

Mint Chocolate Chip Ice Cream (or sub with your favorite ice cream)


In a small saucepan, add in your butter. Cook it on medium/low heat until it begins to turn a beautiful light brown hazelnut color. This will caramelize the milk solids, releasing a nutty flavor. Just be careful not to burn it.

Once the brown butter is done, add in your vanilla. 

Next, add in all your marshmallows and stir for about 2-3 minutes until melted. Once the marshmallows are completely melted, add in your cocoa powder. 

Mix with your spatula until combined. It will taste like chocolate milk at this point (if you want to sneak a taste)!

Shape your rice cereal treats into round disks using a cookie cutter to assist.

Allow them to set. 

In a microwave safe bowl, mix your chocolate chips together and melt in 20-second increments, stirring in between each time. 

Add in 2 tbsp of oil to help thin out the chocolate. Mix well. 

Dip each rice cereal ring into the chocolate to get it fully coated. Take your time with this step, because properly coating them in chocolate will make them air tight, keeping them crunchy for much longer. 

Once dipped, place them on a cooling rack and allow the chocolate to set in the refrigerator. 

Pair with Mint Chocolate Chip Ice Cream using the same cookie cutter to shape into circles for a neat ice cream sandwich.

You can keep these in the freezer for several weeks; just take out 10 minutes before you want to eat it to let it warm up a tiny bit for the best dessert ever! 

Recipe and photo by: Bake it with Mel

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