Go Back

Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie treats with a molasses-and-spice syrup and a chewy marshmallow base, pressed into a buttery 9x13 pan. Finish with a white chocolate drizzle and flaky salt for a warm, spiced bar with a crisp cereal texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
setting 30 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Rice Krispie Treat Base
  • 6 cup Rice Krispies cereal
  • 4 tbsp unsalted butter
  • 0.3333333 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
  • 0.5 cup white chocolate chips for drizzle
  • 1 flaky salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Generously butter a 9x13 pan to prevent sticking, coating all corners and edges with a thin sheen.
Make the gingerbread marshmallow mixture
  1. Melt the butter in a large pot over medium-low heat until fully melted.
  2. Add the molasses and stir to combine, turning the mixture glossy and smooth.
  3. Add the cinnamon, ginger, cloves, nutmeg, and allspice, then stir for 1 minute to bloom the spices.
  4. Add the mini marshmallows and stir constantly until completely melted and no lumps remain.
  5. Remove from the heat and stir in the vanilla extract.
  6. Add the Rice Krispies cereal and stir until evenly coated with the spiced marshmallow mixture.
Assemble and set
  1. Press the mixture firmly into the prepared pan and smooth the top to an even layer.
  2. Melt the white chocolate and drizzle over the top, then sprinkle with flaky salt.
  3. Let the treats set for 30 minutes before cutting, until they hold their shape cleanly.

Notes

Press firmly for clean bar edges; if the mixture starts to cool, return it briefly to low heat just to loosen. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes—freeze bars in a sealed container up to 2 months and thaw overnight in the fridge. For a dairy-free option, swap butter for a dairy-free spread and use dairy-free white chocolate chips if available.