Introduction

Gingerbread Rice Krispie Treats bring a festive twist to a classic favorite. These chewy, spiced treats combine the nostalgic crunch of Rice Krispies with warm gingerbread flavors, perfect for holiday snacking or a cozy dessert.

Two square rice crispy treats stacked on top of each other on a white plate with small colorful sprinkles around and on top. The treats are light golden brown with a soft, sticky texture, drizzled with thin lines of white icing. The plate is on a white marbled surface, with part of a glass of milk visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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
Optional: 1 teaspoon vanilla extract

Instructions

Step 1: In a large saucepan, melt the butter over low heat. Once melted, add the mini marshmallows and stir continuously until they are completely melted and smooth.
Step 2: Remove the saucepan from heat and stir in the molasses, ground cinnamon, ground ginger, ground cloves, and vanilla extract if using. Mix thoroughly to combine the spices evenly.
Step 3: Immediately add the Rice Krispies cereal to the marshmallow mixture. Gently fold the cereal in until fully coated, being careful not to crush the cereal flakes.
Step 4: Transfer the mixture to a greased or parchment-lined 9×13-inch pan. Press it down gently with a spatula or greased hands to create an even layer.
Step 5: Allow the treats to cool completely at room temperature before cutting into squares and serving.

Tips & Variations

For a richer flavor, toast the Rice Krispies lightly in a dry pan before mixing.
Swap molasses for dark corn syrup if you prefer a milder sweetness.
Add chopped crystallized ginger or a sprinkle of nutmeg for extra warmth.
Use non-stick spray or butter on your hands to press the mixture without sticking.

Storage

Store the Gingerbread Rice Krispie Treats in an airtight container at room temperature for up to 3 days. Keep them away from heat or moisture to maintain their chewy texture. If desired, you can warm them briefly in the microwave for a soft, gooey bite.

How to Serve

The image shows two square-shaped crispy rice treats stacked on a white plate with a white marbled surface underneath. Each treat is light brown with a soft, crunchy texture from the rice cereal, and they are topped with white drizzle and colorful sprinkles scattered over the top. The layers are clearly defined with the bottom treat fully visible and the top treat slightly tilted, giving a sense of depth. The overall look is sweet and festive, with the focus on the texture and decoration of the treats. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows work well; just be patient as they may take slightly longer to melt. Cut larger marshmallows into smaller pieces for easier melting and mixing.

What if I don’t have molasses on hand?

If molasses is unavailable, you can substitute with dark corn syrup or honey, but note that the flavor won’t be as deep or spicy. Molasses gives these treats their signature gingerbread taste.

Gingerbread Rice Krispie Treats Recipe

Print Recipe

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4.9 from 80 reviews

These Gingerbread Rice Krispie Treats are a festive twist on a classic favorite, combining the nostalgic crunch of Rice Krispies with warm, aromatic spices and rich molasses for a perfect holiday snack or dessert.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

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
Optional: 1 teaspoon vanilla extract

Instructions

Prepare your pan: Lightly grease a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
Melt butter and marshmallows: In a large saucepan, melt the unsalted butter over low heat. Add the mini marshmallows and stir constantly until completely melted and smooth.
Add molasses and spices: Stir in the molasses, ground cinnamon, ground ginger, ground cloves, and optional vanilla extract until the mixture is well combined and fragrant.
Mix in cereal: Remove the saucepan from heat and immediately add the Rice Krispies cereal. Stir quickly and thoroughly to coat all the cereal evenly with the marshmallow mixture.
Press into pan: Pour the mixture into the prepared pan. Using a spatula or lightly buttered hands, press it firmly and evenly into the pan to create an even layer.
Cool and set: Allow the treats to cool and set at room temperature for at least 1 hour before cutting into squares and serving.

Notes

Use unsalted butter to control the saltiness; adjust seasoning if you use salted butter.
If you prefer softer treats, slightly reduce the Rice Krispies to 5.5 cups for more marshmallow binding.
For extra flavor, try adding chopped crystallized ginger or a sprinkle of nutmeg.
Store treats in an airtight container at room temperature for up to 3 days.
Microwaving the marshmallows and butter is a convenient alternative, heating in 30-second intervals until melted.

Keywords: Gingerbread Rice Krispie Treats, holiday dessert, molasses treats, spiced marshmallows, easy rice krispie recipe