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Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie Treats combine crisp rice cereal with buttery marshmallow, molasses, and warm spices. Melt the mixture on the stovetop, press it gently into a baking dish, and let it cool for chewy, spiced squares.
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Prep Time 10 minutes
Cook Time 6 minutes
Cooling 1 hour
Total Time 1 hour 16 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray for coating
  • 4 tbsp unsalted butter
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 2 tbsp molasses
  • 1 bag (10 oz) mini marshmallows
  • 1 tsp vanilla extract
  • 6 cups crisp rice cereal

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot

Method
 

  1. Coat a 9x13-inch baking dish and a large heatproof spatula with nonstick cooking spray.
  2. Melt the butter in a 6-quart pot over medium-low heat.
  3. Stir in the ginger, cinnamon, cloves, nutmeg, and salt for 30 seconds.
  4. Stir in the molasses and marshmallows, cooking over medium-low heat and stirring constantly for 3 to 5 minutes, until the marshmallows are completely melted.
  5. Remove the pot from the heat and stir in the vanilla.
  6. Fold in the cereal until evenly coated.
  7. Transfer the mixture to the prepared dish and gently press it into an even layer with the coated spatula, without packing it down firmly.
  8. Let the treats cool at room temperature for 1 hour.
  9. Cut into squares.

Notes

For chewy treats, press the mixture gently into the dish without packing it down firmly. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 2 months. For a dairy-free version, use plant-based butter.