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Gingerbread Rice Krispie Treats

A delightful twist on a holiday classic, these Gingerbread Rice Krispie Treats combine the warm spices of gingerbread with the gooeyness of marshmallows, making for a perfect festive snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons unsalted butter room temperature or slightly softened
  • 1 can (14 ounces) sweetened condensed milk Eagle Brand works great!
  • 2 tablespoons molasses dark or light for a richer taste
  • 1 bag (10 ounces) miniature marshmallows Jet Puffed works best
  • 1 teaspoon ground cinnamon McCormick for vibrant flavor
  • 1/2 teaspoon ground ginger freshly ground is best
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt helps balance the sweetness
  • 6 cups crispy rice cereal Kellogg's Rice Krispies are a classic choice

Method
 

Preparation
  1. Begin by spraying an 8x8 inch baking dish with nonstick cooking spray.
  2. Heat a large pot over medium heat and add the butter, allowing it to melt completely.
  3. Once the butter is melted, add in the sweetened condensed milk and molasses, stirring well to combine.
  4. Bring this mixture to a gentle simmer while stirring constantly for about 3-4 minutes.
  5. Remove the pot from heat and stir in the ground cinnamon, ginger, cloves, nutmeg, and kosher salt.
  6. Fold in the crispy rice cereal until evenly coated.
  7. Transfer the mixture to the prepared baking dish and press it into an even layer.
  8. Allow the treats to cool completely at room temperature for about 30 minutes, then cut into squares.

Notes

Store in an airtight container at room temperature for up to 4 days. They can also be refrigerated, but may lose crispness.