Peppermint Cheesecake Rice Krispie Treats

In a large saucepan, melt butter and marshmallows over low heat. Stir until completely melted. Remove from heat and add the peppermint baking chips. Stir until the candies are all melted and mixture is smooth. Next add the dry pudding mix and stir until completely blended. Then add Rice Krispies and stir until completely incorporated.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.

In the bowl of a stand mixer on medium to medium/high speed, whisk heavy cream until stiff peaks form (be careful not to over-beat, or cream will be grainy).

In another bowl, blend together mascarpone and confectioners’ sugar until smooth.

Gently fold the whipped cream into the mascarpone mixture until completely incorporated. Spread the frosting evenly over the treats with a spatula.

Sprinkle with Pigsy Dust and place in the fridge to cool (about 10-15 minutes).

Cut treats into squares with a sharp knife, wiping down knife after every cut.

Place chocolate baking chips in a microwave safe container and microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth.

With a fork or piping bag, drizzle chocolate over cooled treats and sprinkle with peppermint baking chips.

Rice Krispie Treat recipe adapted from Pumpkin Spice Rice Krispie Treats by Shugary Sweets. Mascarpone Frosting Recipe by Martha Stewart.

Note: Pigsy Dust is basically a fine dust of crushed peppermint candies. Great for sprinkling on anything.