Place a large pot over low heat. Once heated, add the coconut oil, butter, and all the marshmallows. Stir until the marshmallows melt into a marshmallow paste. Remove from heat.

Add the puffed rice and stir together until all the rice cereal is evenly coated in marshmallow.

Press the mixture into a 9x9 in or 11x7 inch pan.

While the rice krispies set and cool, melt white chocolate in a microwave safe bowl for 30 seconds at a time until completely melted. Stir after every 30 seconds.

Add peppermint extract to the melted white chocolate, then pour it in an even layer over the rice krispie treats. Sprinkle on the crushed peppermint candies, then refrigerate for 20 mins for chocolate to set.

Melt semi sweet chocolate in a microwave safe bowl just like the white chocolate. Once melted, stir in ¼ tsp coconut oil. Drizzle semi sweet chocolate over the rice krispies. Refrigerate for another 20 minutes before cutting.