White Chocolate Peppermint Bark Crispy Treats

Line a 9-by-13-inch (23-by-33-cm) baking pan with parchment paper, letting it overhang on two sides by at least 1 inch (2.5 cm). Lightly grease the parchment with nonstick cooking spray.

In a large pot over medium heat, melt the butter. Add 20 oz. (625 g) of the marshmallows and stir until they are completely melted and blended, about 3 minutes.

Remove the pot from the heat and stir in the vanilla, salt and crispy rice cereal, making sure all of the cereal is coated with the marshmallow mixture. Fold in the remaining 6 oz. (185 g) marshmallows and the Peppermint Bark Baking Chips. Some of the chips may begin to melt, and that’s okay.

Transfer the mixture to the prepared pan and spread in an even layer. Spray the back of a flat spatula with nonstick cooking spray and press the mixture gently into the pan. Do not pack it too tightly. Set aside.

In a microwave-safe bowl, melt the white chocolate chips. Add the canola oil and whisk until smooth.

Spread the white chocolate mixture over the crispy treats in a thin layer, then sprinkle with about 1/2 cup (3 oz./90 g) of the Peppermint Bark Baking Chips. Let the treats stand at room temperature until set, at least 1 hour.

Using the overhanging parchment, lift the crispy treats out of the pan. Transfer to a cutting board and cut into squares. Makes 32 treats.

Williams Sonoma Test Kitchen