~Amanda~
I don’t think Rice Krispie Treats get enough credit for being the incredible dessert that they are. Over the last few years, I have really become a little bit obsessed with them – they are sweet and gooey and almost always a crowd pleaser, I mean who doesn’t like them!? And one of the best things I have discovered about them is that because they don’t really have too much flavor, it is really easy to make different versions of them with some of your favorite flavors. Two years ago over the holidays, I made these Matcha Crispy Treats and they were such a hit.. everybody loved the unique spin on this classic treat. So this year I thought I should try out another fun spin on these delicious treats!
Gingerbread cookies are some of my favorites and so I thought why not try and make Gingerbread Rice Krispie Treats… I think this was one of the best ideas ever. These things are absolutely incredible! The warm, spicy gingerbread flavors combined with the gooey, marshmallow goodness is absolutely divine. To make these, the base of the treats is the same as you would usually see – butter and marshmallows. I don’t want to brag too much, but I have mastered making the perfectly soft and gooey bars over the years and the secret is to cook down your marshmallows low and sloooow. You do not want to melt them too quickly and as soon as they are melted, remove them from the heat immediately.
Once you’ve got that part done, it’s time to start adding that gingerbread flavor. First you add vanilla, molasses, ground ginger and cloves. Then some finely ground gingersnap cookies. These cookies add so much flavor as well as some great texture to the bars. And finally, your puffed rice cereal. Once you’ve got everything combined into a big sticky mess, spread it into the bottom of a baking dish and press down firmly. Now my favorite part, the white chocolate drizzle. I loooove the way the white chocolate complements the gingerbread flavors here and it makes it look a little more festive too – especially with some sprinkles on top! Try these out this year and you will not be disappointed… Happy Holidays!
- ½ cup (1 stick) butter
- 16 ounces mini marshmallows
- 1 teaspoon vanilla
- ¼ cup molasses
- 1 teaspoon ground ginger
- 1/8 teaspoon ground clove
- 1 cup gingersnap cookies, finely ground
- 8 cups rice cereal
- 6 ounces white chocolate chips
- Optional: red and green sprinkles for decorating
- Melt the butter in a large pot over medium heat.
- Once the butter has melted, turn the heat to medium-low and add the marshmallows. Sir occasionally with a rubber spatula until mostly melted and only a few lumps remain.
- Remove from heat and stir in the vanilla, molasses, ginger, and clove.
- Stir in the ground gingersnap cookies and then gently stir in the rice cereal.
- Grease a 13x9 inch pan and press the mixture into the bottom of it. I like to use a glass to press it all down in an even layer.
- Place the white chocolate chips in a small microwave-safe bowl and heat at 30 second intervals, stirring in between, until just melted and smooth (do not overdo it or it will scorch).
- Use a spoon to drizzle the melted chocolate over the top of the bars and top with sprinkles if desired.
- Allow the bars to set for at least 30 minutes then cut and serve or store in an airtight container at room temperature for about a week.
