Gingerbread Rice Krispie Treats

ByCole Matthews
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Gingerbread Rice Krispie Treats are a delightful twist on the classic treat. They combine the familiar crunch of Rice Krispies with the warm, spicy flavors of ginger and cinnamon, making them perfect for holiday gatherings or cozy snacks. These treats are easy to make, and they bring a festive spirit to any occasion. Plus, they are a hit with kids and adults alike!

how to make Gingerbread Rice Krispie Treats

Ingredients:

  • 6 cups Rice Krispies cereal
  • 3 tablespoons butter
  • 1 package (10 oz) marshmallows
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions:

  1. In a large saucepan, melt the butter over low heat.
  2. Add the marshmallows and stir until they are completely melted.
  3. Remove the saucepan from heat and stir in the ground ginger, cinnamon, nutmeg, vanilla extract, and salt.
  4. Add the Rice Krispies cereal to the mixture and mix until the cereal is fully coated.
  5. Press the mixture into a greased 9×13 inch baking dish.
  6. Allow to cool completely, then cut into squares and serve.

how to serve Gingerbread Rice Krispie Treats

These treats are perfect as a sweet snack or a festive dessert. You can serve them on a decorative plate or package them as gifts. They pair wonderfully with warm beverages like hot cocoa or coffee, making them a cozy treat for gatherings.

how to store Gingerbread Rice Krispie Treats

To keep your Gingerbread Rice Krispie Treats fresh, store them in an airtight container at room temperature. They can last for up to a week, but they’re so delicious, they might not last that long!

tips to make Gingerbread Rice Krispie Treats

  • Make sure to stir the marshmallows constantly when melting to avoid burning.
  • If you want extra flavor, consider adding mini chocolate chips or dried fruits to the mixture.
  • For a festive touch, sprinkle crushed gingerbread cookies on top before the treats cool completely.

variation (if any)

You can make these treats even more fun by adding festive colored sprinkles on top or using different spices, like allspice or cloves, for a unique flavor twist. You could also try using cocoa Rice Krispies for a chocolatey variation.

FAQs

Can I use different cereal?
Yes, you can substitute the Rice Krispies with other cereals like Cocoa Puffs or Corn Flakes, but this will change the taste and texture.

Can I make this recipe gluten-free?
Yes, just make sure to use gluten-free Rice Krispies and check that your marshmallows are also gluten-free.

Can I freeze these treats?
Yes, you can freeze Gingerbread Rice Krispie Treats for up to three months. Just wrap them well to prevent freezer burn!

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Gingerbread Rice Krispie Treats

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on the classic Rice Krispie Treats, featuring warm ginger and cinnamon flavors, perfect for the holidays.

Ingredients

Scale
  • 6 cups Rice Krispies cereal
  • 3 tablespoons butter
  • 1 package (10 oz) marshmallows
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. In a large saucepan, melt the butter over low heat.
  2. Add the marshmallows and stir until they are completely melted.
  3. Remove the saucepan from heat and stir in the ground ginger, cinnamon, nutmeg, vanilla extract, and salt.
  4. Add the Rice Krispies cereal to the mixture and mix until the cereal is fully coated.
  5. Press the mixture into a greased 9×13 inch baking dish.
  6. Allow to cool completely, then cut into squares and serve.

Notes

For extra flavor, consider adding mini chocolate chips or dried fruits. Sprinkle crushed gingerbread cookies on top for a festive touch.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 square
  • Calories: 150
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 10mg

Keywords: Gingerbread, Rice Krispie Treats, Holiday Snacks, Festive Desserts

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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