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Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie treats with chewy marshmallow binder and warm gingerbread spices, pressed into a 9x13 pan for easy bars. Finished with a white chocolate drizzle and a pinch of flaky salt for sweet-and-spiced crunch in every bite.
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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 base and spiced marshmallow mixture
  • 6 cup Rice Krispies cereal
  • 4 tbsp unsalted butter
  • 0.3333333333 cup molasses
  • 10 oz mini marshmallows
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 1 tsp vanilla extract
Topping
  • 0.5 cup white chocolate chips for drizzle
  • 1 Flaky salt for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan
  1. Butter a 9x13 pan generously so the bars release cleanly after setting.
Make the spiced marshmallow binder
  1. Melt butter in a large pot over medium-low heat, then add molasses and stir to combine until glossy.
  2. Add all spices (cinnamon, ginger, cloves, nutmeg, and allspice) and stir for 1 minute until fragrant and evenly streaked through the mixture.
  3. Add marshmallows and stir constantly over medium-low heat until completely melted and smooth, with no lumps visible.
  4. Remove from heat and stir in vanilla extract until incorporated, then the mixture should look thick and uniform.
  5. Add Rice Krispies cereal and stir until evenly coated, with dry cereal disappearing into glossy marshmallow strands.
Press, drizzle, and set
  1. Press the mixture firmly into the prepared pan and smooth the top so it’s level and compact.
  2. Melt the white chocolate and drizzle over the top, then sprinkle with flaky salt while the drizzle is still glossy.
  3. Let set for 30 minutes before cutting, until the top looks matte and the bars hold their shape when pressed.

Notes

Pro tip: press the mixture firmly (and quickly) to prevent crumbling bars. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze up to 1 month for best texture. For a lighter swap, use reduced-sugar marshmallows if available, keeping the same spice amounts for the gingerbread flavor.