I start by greasing a large mixing bowl with butter and pouring in the Rice Krispies—it’s my base ready to go. In a medium-large saucepan, I melt the butter over low heat, then add the marshmallows and stir to coat. I keep heating, stirring now and then, until about ¾ of them melt, then take it off the heat and smash until smooth.

Next, I stir in the peppermint extract and about 10 drops of green food coloring—watching it turn green is my favorite part. I pour this gooey mix over the cereal and toss it all together until every crisp is coated. I let it cool for 5-8 minutes until I can touch it without burning my fingers.

I save 3 tablespoons of mini chocolate chips for the top, then mix the rest into the cereal—stirring quick so they don’t melt too much. I spread it into a buttered 8-inch pan, sprinkle the reserved chips on top, and press them in with a spatula. After 30 minutes at room temp, I cut it into 16 squares and dig in!