Gingerbread Rice Krispie Treats Recipe brings warm gingerbread spice, deep molasses, and a gooey-crisp bite that feels like a cozy cookie party in bar form. It suits last-minute dessert needs, kid helpers, and bake sales, and it takes about 30 minutes start to finish. I stirred these after a snow shoveling session and immediately hid a square for breakfast.
Easy Gingerbread Rice Krispie Treats Recipe
Gingerbread Rice Krispie Treats Recipe uses one pot, pantry spices, and zero oven time. You melt, stir, press, and slice. The hardest part involves waiting for them to set while the kitchen smells like a holiday candle.
You work on the stove for about 10 minutes, so you dodge fussy steps. I bloom the spices in butter and molasses for bigger flavor with the same effort. A greased spatula keeps the mix cooperative.
Ingredients You Need
- Unsalted butter: 4 tablespoons. Salted butter works; reduce added salt a touch.
- Mini marshmallows: 10 ounces for melting, plus 1 cup extra to fold in for gooey pockets. I like Jet-Puffed for smooth melt. Use vegan marshmallows for a dairy-free option.
- Molasses: 2 tablespoons unsulphured molasses such as Grandma’s or Crosby’s. Blackstrap tastes bitter, so I skip it here.
- Vanilla extract: 1 teaspoon for round flavor.
- Fine sea salt: 1/4 teaspoon to balance sweetness.
- Ground ginger: 1 1/2 teaspoons.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: 1/4 teaspoon.
- Ground cloves: 1/8 teaspoon. Go light; cloves run the show fast.
- Crisp rice cereal: 6 cups. Kellogg’s Rice Krispies gives the classic snap. For gluten-free, use a certified GF crisp rice cereal.
- Optional toppers: 1/2 cup white chocolate chips for drizzle, 1/4 cup crushed gingersnaps or festive sprinkles, or 2 tablespoons chopped candied ginger.
Pantry shortcuts and swaps:
- Use 2 to 2 1/2 teaspoons store-bought gingerbread spice blend instead of individual spices.
- Use coconut oil in place of butter for a dairy-free version, though butter tastes richer.
- No molasses on hand? Mix 1 tablespoon dark brown sugar into the butter and marshmallow melt. It won’t taste as classic, but it still lands in gingerbread territory.
Equipment:
- Large heavy pot
- Rubber spatula or wooden spoon, plus nonstick spray or a little butter for greasing
- 9×9 pan for thick squares or 9×13 for thinner bars
- Parchment paper
- Small microwave-safe bowl for melting white chocolate, if using
- Measuring cups and spoons
How to Make Gingerbread Rice Krispie Treats
- Prep: 10 minutes
- Cook: 10 minutes
- Set: 10 minutes
- Total: 30 minutes
- Line and grease the pan. Lay parchment in your pan with overhang for easy lifting. Lightly grease the parchment and your spatula.
- Melt butter with flavor. Set the pot over low heat and add butter, molasses, ginger, cinnamon, nutmeg, cloves, and salt. Stir until the butter melts and the spices smell fragrant, about 1 minute.
- Add the marshmallows. Pour in the 10-ounce bag of mini marshmallows. Keep the heat low and stir until fully melted and smooth, 2 to 3 minutes. Pull the pot off the heat and stir in vanilla.
- Fold in cereal. Add the crisp rice cereal and quickly fold until coated. If you want extra gooey bits, fold in the remaining 1 cup mini marshmallows now.
- Press into the pan. Scrape the mixture into the prepared pan. Gently press with the greased spatula to level it without smashing it dense.
- Top and set. Melt white chocolate in short bursts in the microwave, stirring between each, then drizzle over the bars. Sprinkle crushed gingersnaps or candied ginger if you like. Let the pan sit until set, about 10 to 20 minutes.
- Slice and serve. Lift the slab out by the parchment and cut into squares. Wipe the knife between cuts for clean edges.
Tips & Common Mistakes
- Keep the heat low or the sugar can scorch and turn the bars tough.
- Use fresh marshmallows; stale ones melt poorly and set rock hard.
- Grease your spatula and hands to prevent sticking and messy pressing.
- Measure cereal lightly. Too much cereal leads to dry bars.
- Bloom spices in the butter and molasses for deeper flavor.
- Fold fast once you add cereal so the mixture stays warm and workable.
- Press gently into the pan. Heavy packing compresses the bars.
- Warm a cool pot for 5 to 10 seconds on low heat if the mix tightens up.
- Chill the slab for 10 minutes before slicing if you want bakery-neat edges.
- For parties, use a 9×13 pan for more pieces; use a 9×9 for tall, bakery-style squares.
Variations I’ve Tried
- White chocolate dip: Dip the bottom of each square in melted white chocolate, then set on parchment.
- Salted caramel drizzle: Drizzle jarred caramel sauce and finish with a pinch of flaky salt.
- Chocolate-ginger crunch: Swap 1 cup of the rice cereal for cocoa crisp rice cereal.
- Candied ginger kick: Fold in 2 tablespoons finely chopped candied ginger for a zippy bite.
- Cookie butter swirl: Dollop warmed cookie butter on top and marble it with a knife before the bars set.
- Mocha spice: Add 1/2 teaspoon espresso powder to the butter stage for a subtle coffee note.
How to Serve Gingerbread Rice Krispie Treats
Cut into squares or rectangles and pile them on a platter with a shower of crushed gingersnaps. Pair with hot cocoa, eggnog, or strong coffee to balance the sweetness. Tuck a square into lunchboxes or wrap pieces in wax paper for snackable gifts. I also like to cut mini bites for cookie trays so guests can sample without commitment.
Make-Ahead and Storage
Store at room temperature in an airtight container for up to 3 days. Layer with parchment to prevent sticking. I skip the fridge since chilling can firm the bars more than most people like.
Freeze for up to 1 month. Wrap the slab or individual squares tightly in plastic, then place in a freezer bag. Thaw at room temperature, uncovered, until soft. To refresh a square, microwave it for 5 to 8 seconds to bring back that soft chew.
Nutrition Information
Approximate per square, 16 squares without toppings:
- Calories: 130
- Fat: 5 g
- Carbs: 22 g
- Protein: 1 g
- Sodium: 120 mg
- Sugar: 13 g
- Fiber: 0 to 1 g
Ingredients
Instructions
- In a large pot, melt the butter over low heat.
- Add the mini marshmallows and molasses. Stir continuously until completely melted and combined.
- Stir in the ground ginger, cinnamon, cloves, nutmeg, and salt until well mixed.
- Remove from heat and immediately fold in the crispy rice cereal, mixing until all the cereal is coated.
- Press the mixture evenly into a greased 9x13-inch pan using a spatula or wax paper.
- Let cool for at least 1 hour before cutting into squares and serving.