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Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie Treats with spiced, caramel-like molasses and marshmallow melt for chewy bars. Pressed into a 9x13 pan, finished with a white chocolate drizzle and flaky salt.
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Prep Time 15 minutes
Cook Time 10 minutes
Setting 30 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Rice Krispies cereal
  • 6 cup Rice Krispies cereal
Butter and molasses
  • 4 tbsp unsalted butter
  • 0.3333333333 cup molasses
Marshmallows
  • 10 oz mini marshmallows
Gingerbread spices
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 0.5 tsp cloves
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
Flavorings and drizzle
  • 1 tsp vanilla extract
  • 0.5 cup white chocolate chips for drizzle
Topping
  • 1 Flaky salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Generously butter a 9x13 pan so the bars release cleanly after setting.
Cook the gingerbread marshmallow base
  1. Melt the butter in a large pot over medium-low heat, then stir in the molasses until fully combined.
  2. Add the cinnamon, ginger, cloves, nutmeg, and allspice, then stir for 1 minute to bloom the spices.
  3. Add the mini marshmallows and stir constantly over medium-low heat until completely melted and smooth.
Combine and press
  1. Remove from heat and stir in the vanilla extract.
  2. Add the Rice Krispies cereal and stir until evenly coated and the cereal is fully moistened.
  3. Press the mixture firmly into the prepared pan and smooth the top so the bars bake evenly in texture after setting.
Drizzle and set
  1. Melt the white chocolate chips and drizzle over the top in thin lines.
  2. Sprinkle with flaky salt immediately so it sticks to the warm surface.
  3. Let set for 30 minutes before cutting so the bars hold their shape.

Notes

Pro tip: press firmly but work quickly once the marshmallows are melted—this helps the bars stay chewy instead of crumbly. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; for best texture, bring to room temperature before serving. Freezing is yes: freeze in an airtight container up to 2 months and thaw overnight in the fridge. For a lighter swap, use reduced-fat marshmallows if you want slightly lower richness while keeping the same spice flavor.