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Gingerbread Rice Krispie Treats Recipe

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4.2 from 27 reviews

These Gingerbread Rice Krispie Treats combine the classic crispy marshmallow snack with warm gingerbread spices for a festive twist. Easy to make and perfect for holiday gatherings, these treats are flavored with molasses, cinnamon, ginger, and cloves, providing a deliciously spiced snack that kids and adults will love.

Ingredients

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
  • ½ teaspoon ground cloves
  • Optional: 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pan: Line a 9×13-inch baking pan with parchment paper or lightly grease it with butter to prevent sticking, allowing easy removal of the treats later.
  2. Melt Butter and Marshmallows: In a large saucepan, melt 4 tablespoons of unsalted butter over low heat. Add 10 oz mini marshmallows and stir continuously until the marshmallows are completely melted and smooth, forming a gooey mixture.
  3. Add Gingerbread Flavoring: Stir in 3 tablespoons molasses, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, and 1 teaspoon vanilla extract if using. Mix thoroughly to evenly incorporate the spices and molasses into the melted marshmallow base.
  4. Combine with Cereal: Remove the saucepan from heat and add 6 cups of Rice Krispies cereal. Gently fold the mixture until all the cereal pieces are evenly coated with the spiced marshmallow mixture, ensuring even flavor and texture.
  5. Press into Pan: Pour the coated cereal mixture into the prepared pan. Using a spatula or lightly greased hands, press the mixture down evenly and firmly to create a compact layer.
  6. Cool and Cut: Allow the mixture to cool at room temperature for about 30 minutes, until firm. Once set, lift the parchment paper out of the pan, place on a cutting board, and cut into 12 squares or use cookie cutters to create festive holiday shapes.

Notes

  • For best results, press the mixture firmly into the pan to help the treats hold their shape.
  • Use parchment paper to easily remove the treats without sticking or breaking.
  • The optional vanilla extract adds a subtle extra depth of flavor but can be omitted if desired.
  • Store treats in an airtight container at room temperature for up to 3 days.
  • Customize shapes and sizes by using different cookie cutters or cutting the treats into smaller squares.

Find it online: https://flavorspath.com/gingerbread-rice-krispie-treats-recipe/