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Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie Treats for a Sweet Holiday Twist

Delightful Gingerbread Rice Krispie Treats combine festive gingerbread flavors with a childhood favorite for a perfect holiday treat.
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Prep Time 15 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings: 12 treats
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons salted butter Use salted butter for extra flavor.
  • 8 cups mini marshmallows Fresh marshmallows bind the treats perfectly.
  • 1/4 cup dark molasses Choose dark molasses for deeper flavor.
  • 1 teaspoon cinnamon Stick with ground for best results.
  • 1 teaspoon ground ginger Avoid using fresh ginger.
  • 1 teaspoon nutmeg Optional but enhances spice profile.
For the Mix-ins
  • 6 cups Rice Krispies Ensure they're fresh.
  • Christmas sprinkles Add to taste for festive flair.

Equipment

  • large saucepan
  • spatula
  • 9x13-inch baking pan

Method
 

Step-by-Step Instructions
  1. In a large saucepan, melt 4 tablespoons of salted butter over medium-low heat for about 2 minutes until fully melted.
  2. Add 8 cups of mini marshmallows and stir gently, continuing to heat for another 3-5 minutes until fully melted.
  3. Remove from heat and mix in 1/4 cup of molasses, 1 teaspoon of cinnamon, 1 teaspoon of ground ginger, and 1 teaspoon of nutmeg.
  4. Gently fold in 6 cups of Rice Krispies using a spatula.
  5. Prepare a lined 9x13-inch baking pan and transfer the mixture, pressing down to compact it.
  6. Sprinkle Christmas sprinkles on top and allow to cool for about 30 minutes.

Nutrition

Serving: 1treatCalories: 160kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 100mgPotassium: 50mgSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

These treats can be stored in an airtight container at room temperature for up to 3 days, refrigerated for a week, or frozen for two months. Warm slightly in the microwave for a gooey texture.

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