Gingerbread Rice Krispie Treats
A festive treat combining the flavors of gingerbread with the delightful crunch of Rice Krispie treats, perfect for the holiday season.
Ingredients
Base Ingredients
- 6 cups Rice Krispies cereal
- ¼ cup unsalted butter (1/2 stick) Can substitute with coconut oil for dairy-free
- 10 oz bag of mini marshmallows Use vegan marshmallows for vegan option
Spices and Flavoring
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ¼ cup molasses Can substitute with honey or agave syrup
- 1 teaspoon vanilla extract
Optional Toppings
- ½ cup white chocolate chips For drizzling on top
- Decorative holiday sprinkles For decoration
Instructions
Preparation
- Gather all your ingredients and measure them out.
Cooking
- In a large saucepan, melt the unsalted butter over low heat.
- Add the mini marshmallows and stir until fully melted.
- Remove from heat and stir in the ground ginger, cinnamon, nutmeg, allspice, and salt.
- Add molasses and vanilla extract, stirring until well blended.
- Fold in the Rice Krispies cereal gently to coat.
- Pour the mixture into a greased 9x13 inch baking dish, pressing it gently without squishing too hard.
Cooling and Decorating
- Let the treats cool at room temperature for about 30 minutes.
- If desired, melt the white chocolate and drizzle over the cooled treats. Add sprinkles if using.
- Once the chocolate is set, cut into squares and serve.
Notes
Store in an airtight container at room temperature for up to a week. Can also be frozen for up to three months.