Chocolate Rice Krispie Layer

Cup of Yum
1. Melt the dark chocolate chips in a heat-proof bowl. You can melt the chocolate over a double boiler or in the microwave. Heat the chocolate in 30 seconds burst in the microwave, while stirring in between, until almost all of the chocolate has melted.
2. Remove the bowl from the microwave (or double boiler) and stir until all the chocolate melts in the residual heat.
3. Stir in the puffed rice cereal and mix gently until evenly coated.
4. Spread the chocolate mix evenly on a silpat (about a 7x7 inch square in total). Alternatively, if you have a silicone mini cupcake pan or silicone bar mold, you can fill the cavities about ⅓ of the way with the rice krispie mix by gently pressing it into the cavities. You don't want this layer to be too thick.

Mint Fondant Layer

1. Place all the ingredients in a bowl and whisk to distribute the ingredients. The mix will look lumpy and that’s OK.
2. Use your hands to knead the mix into a soft dough. The fondant dough should be soft, but not sticky. Sprinkle a little extra confectioner’s sugar if it's too sticky.
3. Place the peppermint fondant between two parchment papers (or plastic wrap) and roll it out into a thin rectangle that will cover the chocolate rice krispie layer.

Assembly

1. Place the peppermint fondant over the chocolate rice krispie layer while it’s still soft (not completely set) and press down gently. Make sure the top is nice and smooth.
2. Melt the dark chocolate for the topping over a double boiler. Or alternatively, melt the chocolate in a heat-proof bowl, in the microwave, in 20 seconds bursts.
3. Spread the melted dark chocolate over the mint fondant layer.
4. Optional - before the chocolate layer sets, sprinkle crushed candy cane on top.
5. Let the chocolate peppermint bar set for a few minutes at room temperature.
6. Cut squares with a hot knife (so that you get nice clean cuts) and let it set completely for a few hours (or store in the fridge).
7. Let the bars come to room temperature before serving.