Gingerbread Rice Krispie Treats: Easy Festive Holiday Snack Recipe
These gingerbread Rice Krispie treats combine the nostalgic flavors of classic gingerbread cookies with the chewy, gooey fun of Rice Krispie squares. Quick to make and perfect for holiday parties, gifting, or cozy nights in.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 15 squares 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 6 cups Rice Krispies cereal (168g)
- 1/4 cup unsalted butter, cut into pieces (57g)
- 1 (10 oz) bag mini marshmallows (283g)
- 1/4 cup molasses (60ml, unsulphured preferred)
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt (optional but recommended)
- 1/2 cup white chocolate chips (85g, optional for drizzling or mixing in)
- Festive sprinkles (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Line a 9×13 inch pan with parchment paper, leaving some overhang for easy lifting. Lightly butter or spray the paper.
- Set out all ingredients: Rice Krispies cereal, butter, marshmallows, molasses, and spices.
- In a large saucepan over medium heat, melt the butter (about 2 minutes).
- Add molasses, ginger, cinnamon, nutmeg, cloves, and salt. Stir for about 1 minute until fragrant and well-mixed.
- Add marshmallows to the pan. Stir constantly over medium-low heat until completely melted and smooth (3-4 minutes). If needed, add 1 tablespoon milk or water to loosen.
- Remove pan from heat. Quickly stir in Rice Krispies cereal, folding gently until evenly coated. Fold in optional add-ins (white chocolate chips, nuts, etc.) now.
- Transfer mixture to prepared pan. Using a buttered spatula or waxed paper, press firmly and evenly into the pan. Don’t press too hard.
- While still warm, decorate with festive sprinkles or drizzle melted white chocolate on top if desired.
- Let treats cool in the pan for at least 30 minutes. Lift out using parchment overhang, then slice into squares or rectangles.
- Serve immediately or store in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw at room temperature before serving.
Notes
Use fresh marshmallows for best texture. Lightly butter hands and spatula to prevent sticking when pressing mixture. For gluten-free or vegan adaptations, use certified gluten-free cereal and marshmallows, and plant-based butter. Don’t rush cooling—room temperature yields the best texture. Decorate with sprinkles or white chocolate for festive flair.
Nutrition
- Serving Size: 1 square (1/15th of
- Calories: 120150
- Sugar: 14
- Sodium: 80
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 26
- Fiber: 0.5
- Protein: 2
Keywords: gingerbread, rice krispie treats, holiday dessert, Christmas snack, festive treats, easy no bake, marshmallow bars, kid friendly, party food