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Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie treats made with molasses and warm spices, then pressed into a 9x13 pan for thick, sliceable bars. Melt-marshmallow technique yields a glossy coating, finished with a white chocolate drizzle and flaky salt.
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Prep Time 15 minutes
Cook Time 10 minutes
setting 30 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Rice Krispies cereal
  • 6 cup Rice Krispies cereal
Butter
  • 4 tbsp unsalted butter
Molasses
  • 0.333 cup molasses
Marshmallows
  • 10 oz mini marshmallows
Cinnamon
  • 2 tsp cinnamon
Ginger
  • 1 tsp ginger
Cloves
  • 0.5 tsp cloves
Nutmeg
  • 0.25 tsp nutmeg
Allspice
  • 0.25 tsp allspice
Vanilla extract
  • 1 tsp vanilla extract
White chocolate
  • 0.5 cup white chocolate chips for drizzle
Flaky salt
  • 1 flaky salt for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan
  1. Butter a 9x13 pan generously to prevent sticking.
Make the gingerbread marshmallow mixture
  1. Melt the butter in a large pot over medium-low heat, then add molasses and stir until combined.
  2. Add cinnamon, ginger, cloves, nutmeg, and allspice and stir for 1 minute, until fragrant and evenly mixed.
  3. Add the mini marshmallows and stir constantly until completely melted and glossy.
  4. Remove from heat, then stir in vanilla extract and mix in Rice Krispies until every flake is evenly coated.
Assemble and finish
  1. Press the mixture firmly into the prepared 9x13 pan and smooth the top for an even layer.
  2. Melt the white chocolate and drizzle over the top, then sprinkle with flaky salt for a contrasting finish.
  3. Let the bars set for 30 minutes before cutting, until the top looks firm and holds its shape.

Notes

Pro tip: Press the mixture firmly while it’s warm so the bars slice cleanly. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze for up to 2 months. For a different flavor profile, swap 1 tsp vanilla extract for 1 tsp cinnamon extract if you have it (reduce additional cinnamon slightly to taste).