Gingerbread Rice Krispie Treats Recipe
These Gingerbread Rice Krispie Treats bring a festive twist to a classic favorite by infusing the marshmallow mixture with warm gingerbread spices and molasses. Perfect for holiday celebrations, these chewy, sweet treats combine the crunch of Rice Krispies cereal with cozy flavors of cinnamon, ginger, and cloves, creating an irresistible snack that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes plus 30 minutes cooling time
- Yield: 12 squares
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Main Ingredients
- 6 cups Rice Krispies cereal
- 10 oz mini marshmallows (about 4 cups)
- 4 tablespoons unsalted butter
- 3 tablespoons molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare the Pan: Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter to prevent sticking. This will help you remove the treats easily once set.
- Melt Butter and Marshmallows: In a large saucepan over low heat, melt 4 tablespoons of unsalted butter. Add 10 oz of mini marshmallows and stir continuously until they are completely melted and smooth, creating a sticky, sweet base for the treats.
- Add Gingerbread Flavoring: Stir in 3 tablespoons of molasses, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and optionally 1 teaspoon vanilla extract. Mix thoroughly until all spices and molasses are fully incorporated into the marshmallow mixture to infuse the festive gingerbread flavor.
- Combine with Cereal: Remove the saucepan from heat and add 6 cups of Rice Krispies cereal. Gently fold the mixture with a spatula until the cereal is evenly coated with the spiced marshmallow blend, ensuring every bite has balanced flavor and crunch.
- Press into Pan: Transfer the mixture into the prepared pan. Using a spatula or lightly greased hands, press it down evenly and firmly to compact the treats, which helps them set properly.
- Cool and Cut: Allow the treats to cool at room temperature for about 30 minutes until firm. Once set, lift the parchment paper out of the pan and place the solid block on a cutting board. Cut into 12 squares or use cookie cutters for festive shapes to enjoy.
Notes
- Using parchment paper makes cleanup easier and prevents sticking.
- You can substitute dark corn syrup if molasses is unavailable, but molasses gives the best authentic gingerbread flavor.
- Press the mixture firmly into the pan to avoid crumbly treats.
- For added texture and flavor, consider mixing in chopped nuts or mini chocolate chips.
- Store the treats in an airtight container at room temperature for up to 3 days for best freshness.
Find it online: https://queenrecipe.com/gingerbread-rice-krispie-treats-recipe/
