These Gingerbread Rice Krispie Treats are a fun, festive variation of the classic crispy treat, perfect for holiday baking, cookie exchanges, or an after-school snack. They’re chewy, spiced just right, and packed with cozy gingerbread flavor! I love how easy they come together in under 30 minutes! They are based on my Soft Rice Krispie Bars, so you know they will stay nice and gooey! If you’re in the holiday spirit, be sure to check out my other gingerbread recipes for even more festive treats.
Ingredients & Substitutions
- Butter: Unsalted butter melts into the base; can swap with coconut oil or vegan butter for dairy-free.
- Sweetened Condensed Milk: Adds richness and chewiness; coconut condensed milk works for a dairy-free version. (Do not use evaporated milk in this recipe.)
- Molasses: Gives classic gingerbread flavor; dark corn syrup or maple syrup can work in a pinch, but flavor will be milder.
- Marshmallows: Miniature marshmallows melt into the gooey binder; vegan marshmallows are a good substitute.
- Spices: Cinnamon, ginger, cloves, nutmeg, and kosher salt; adjust to taste or swap with a pre-mixed pumpkin pie spice.
- Crispy Rice Cereal: Provides the crunch and structure; gluten-free cereal works too, keeping bars chewy.
FAQs
Can I make these Gingerbread Rice Krispie Treats ahead of time?
Yes! You can prepare them up to 2 days in advance and keep them in an airtight container at room temperature. They stay chewy and gooey just like when fresh.
Can I adjust the spices?
Absolutely! Feel free to add a little extra ginger or cinnamon if you like a stronger spice flavor.
Can I make these without marshmallows?
Marshmallows are key to the chewy texture, but you could try using marshmallow fluff as a substitute. Keep in mind that the texture may be slightly different.
Can I make them in a larger pan?
Yes! If you double the recipe for a 9×13-inch pan, the bars will be slightly thinner but still chewy and delicious. Adjust the pressing time so they’re evenly packed.
Variations
- Chocolate Gingerbread: Stir in ½ cup mini chocolate chips or drizzle melted chocolate on top for a festive twist.
- Nutty Crunch: Add ½ cup chopped pecans or walnuts for extra texture and flavor.
- White Chocolate Peppermint: Top with melted white chocolate and crushed peppermint candies for a holiday treat.
How to Store Gingerbread Rice Krispie Treats
Room Temperature: Keep in an airtight container at room temperature for up to 2 days. The bars stay soft, chewy, and perfectly spiced.
Refrigerator: Store in a sealed container for up to 1 week. Chilling slightly firms them, but they’ll stay tender and easy to cut.
Freezer: Wrap individual bars in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw at room temperature before serving to bring back that gooey texture.
Gingerbread Rice Krispie Treats
Ingredients
- 3 tablespoons unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons molasses
- 1 bag (10 ounces) miniature marshmallows
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 6 cups (174 g) crispy rice cereal
Instructions
- Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
- In a large pot over medium heat, melt the butter. Add sweetened condensed milk and molasses, stirring well to combine. Bring the mixture to a gentle simmer, stirring constantly to prevent scorching.
- Add marshmallows, stirring frequently until fully melted and smooth.
- Remove the pot from heat and immediately stir in cinnamon, ginger, cloves, nutmeg, and kosher salt. Mix until the spices are fully incorporated.
- Fold in the crispy rice cereal using a rubber spatula sprayed with nonstick spray. Stir until the cereal is evenly coated with the spiced marshmallow mixture.
- Transfer the mixture into the prepared baking dish and press it into an even layer using the spatula (or your hands lightly greased or sprayed with nonstick spray).
- Let the bars cool completely at room temperature before cutting into squares and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are perfectly spiced with just the right amount of ginger and cinnamon. They’re soft, chewy, and I loved how the molasses gives them that classic gingerbread flavor.
Elizabeth
I love gingerbread treats, and I loved these, too!
Stephanie
I didn't know what to expect from these rice krispie treats, but I love them. They are so soft and perfectly spiced.
Bella
These have a super cozy gingerbread flavor and not too sweet. I like them a lot!
