Name: Gingerbread Rice Krispie Treats
Prep time: 10 min
Total time: PT-489318H8M56S
Cuisine: American
Ingredients: 6 cups Rice Krispies cereal (or brown rice cereal); 1 (10 oz) bag mini marshmallows; 3 tablespoons unsalted butter; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ¼ teaspoon ground cloves or nutmeg (optional); 2 tablespoons molasses; 1 teaspoon vanilla extract; Optional toppings: festive sprinkles, melted white chocolate for drizzling

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Gingerbread Rice Krispie treats are a festive twist on the classic marshmallow snack I’ve loved since childhood. With warm spices, a touch of molasses, and that irresistible chewy-crispy texture, these treats bring the cozy flavor of gingerbread to every bite.

Why You’ll Love This Recipe

I love these because they’re quick to make, no-bake, and full of holiday flavor. The combination of cinnamon, ginger, and molasses makes them taste like Christmas in a square. They’re perfect for gifting, parties, or anytime I want an easy seasonal dessert that still feels special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rice Krispies cereal
Mini marshmallows
Unsalted butter
Ground cinnamon
Ground ginger
Ground cloves or nutmeg (optional)
Molasses
Vanilla extract
Festive sprinkles or white chocolate drizzle (optional)

Directions

I melt the butter in a large saucepan over low heat, then stir in the spices and molasses until combined.
I add the marshmallows and stir until completely melted and smooth.
I remove the pan from heat and stir in the vanilla.
I quickly fold in the Rice Krispies cereal until fully coated with the marshmallow mixture.
I press the mixture into a greased or parchment-lined baking dish using a spatula or wax paper.
I let it cool completely before cutting into squares. Sometimes I drizzle with white chocolate or add sprinkles for extra fun.

Servings and timing

This recipe makes about 16 squares. It takes 10 minutes to prep and another 20–30 minutes to cool before cutting.

Variations

I sometimes add crushed gingersnap cookies or chopped crystallized ginger for extra spice. For a richer version, I mix in white chocolate chips or drizzle melted white chocolate over the top. And for a softer treat, I reduce the cereal slightly or use large marshmallows.

Storage/reheating

I store the treats in an airtight container at room temperature for up to 4 days. I don’t recommend refrigerating them — it makes them hard. They don’t need reheating, but I let them sit out for a few minutes if they’ve stiffened.

FAQs

Can I make these ahead of time?

Yes. I usually make them a day ahead, cut them, and store them in an airtight container until ready to serve.

Can I use flavored marshmallows?

You can, but I usually stick with plain ones so the gingerbread flavor shines through.

How do I keep them soft?

I don’t overheat the marshmallows, and I press the mixture gently into the pan without packing it too tightly.

Can I make these dairy-free?

Yes. I use plant-based butter and check the marshmallows and cereal for dairy-free labeling.

Can I use brown rice cereal instead?

Absolutely. It’s a great option if I want a slightly healthier version.

Conclusion

Gingerbread Rice Krispie treats are a quick, festive treat I love to whip up during the holidays. They’re easy, nostalgic, and bursting with holiday flavor — a perfect addition to any seasonal dessert spread.