• In a large pot, melt the butter over medium-low heat. Once the butter is almost completely melted, add the marshmallows.
• Stir to coat the marshmallows fully in the butter. Cook for 5 to 8 minutes, stirring intermittently until the marshmallows melt completely. Don't overcook, as this will cause the mixture to burn and the marshmallows to harden.
• Remove the pot from the heat. Stir in vanilla extract, peppermint extract, and salt.
• Pour in the cereal. Stir to fully combine, making sure to scrape any additional marshmallows from the bottom of the pot.
• Allow the mixture to cool for about 5 minutes before adding the white chocolate chips and crushed candy canes. Stir to combine.
• Working with 1 at a time, scoop out ½ cup of the mixture and using your hands, shape it into a candy cane. You may need to spray your hands with nonstick spray to prevent sticking. Continue to form the rest until you have 16 equal sized treats.
• Peel the candy ropes so they're 2 strings thick. Twist the strings tightly around the shaped candy cane rice krispie treats to resemble the red stripes on a candy cane.
• Use your fingers to press the candy strings into the rice krispie treats so they don't unravel.

Storage

• To store: For optimal taste and freshness, store at room temperature in an air-tight container. Refrigeration or freezing is not recommended - this would make the treats too hard.