Dessert

Easy Non-Alcohol Gingerbread Rice Krispie Treats Recipe

ByNoah Steele February 25, 2026February 25, 2026

Introduction

These Easy Non-Alcohol Gingerbread Rice Krispie Treats bring a festive twist to a classic favorite. Flavored with warm spices and molasses, they’re perfect for holiday gatherings or cozy snacks throughout the season.

The image shows a close-up of three stacked cereal bars, each with two layers: a bottom layer of golden brown, tightly packed cereal pieces and a top layer of glossy white marshmallow mixture binding the cereal together, giving a slightly sticky and shiny look. The bars have a square shape with the white marshmallow layer unevenly covering the cereal bits. The background features a blurred white marbled texture while the bars rest on a rustic brown surface with some loose cereal crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Rice Krispies cereal
10 oz (about 4 cups) mini marshmallows, fresh

4 tablespoons unsalted butter, plus extra for greasing
3 tablespoons dark molasses

1 teaspoon ground cinnamon
1 teaspoon ground ginger

½ teaspoon ground cloves
1 teaspoon pure vanilla extract

For Optional Spiced Sugar Glaze:

1 cup powdered sugar, sifted
2-3 tablespoons milk (dairy or non-dairy)
¼ teaspoon ground cinnamon

Pinch ground ginger
½ teaspoon vanilla extract

For Garnish (Optional):

¼ cup finely chopped candied ginger

Instructions

Step 1: Grease a 9×13-inch baking dish with butter, or line it with parchment paper and grease. In a small bowl, combine the ground cinnamon, ground ginger, and ground cloves. In a separate bowl, mix the dark molasses and vanilla extract.
Step 2: In a large, heavy-bottomed pot over medium-low heat, melt the butter. Add the mini marshmallows and stir continuously until melted and smooth, about 5 to 7 minutes. Remove from heat immediately.

Step 3: Pour the molasses and vanilla mixture into the melted marshmallows. Sprinkle in the spice blend and stir vigorously until well combined and fragrant. Add the Rice Krispies cereal and fold gently until evenly coated.
Step 4: Transfer the mixture to the prepared baking dish. Using buttered hands or parchment paper, press the mixture firmly and evenly into the pan without pressing too hard. Leave uncovered at room temperature to cool and set for 1 to 2 hours.
Step 5: (Optional) Once set, prepare the glaze by whisking powdered sugar, cinnamon, ginger, vanilla extract, and milk until smooth. Adjust milk to reach a drizzling consistency. Drizzle the glaze over the treats, then sprinkle chopped candied ginger if using. Let the glaze set for 15 to 20 minutes.

Step 6: Lift treats from the pan using the parchment overhang. Using a sharp, lightly greased knife, cut into 24 squares or your desired size. Wipe the knife between cuts for cleaner edges.

Tips & Variations

For a richer molasses flavor, try using blackstrap molasses, but note it’s a bit more intense. You can reduce spices slightly if preferred milder.
To add crunch, fold in chopped nuts like pecans or walnuts along with the cereal.

Use non-dairy butter and plant-based milk to make this recipe vegan-friendly.
If you don’t have candied ginger, crushed crystallized ginger or a sprinkle of cinnamon sugar make great toppings.

Storage

Store these treats in an airtight container at room temperature for up to 3 days to keep them soft and chewy. For longer storage, refrigerate up to a week, but allow them to come to room temperature before serving. If glazed, handle carefully to avoid smudging the topping.

How to Serve

The image shows a close-up of a stack of three cereal bars. Each bar has two layers: a bottom layer of golden-brown puffed cereal pieces tightly packed together, and a top layer covered with a white, glossy marshmallow-like coating that binds the cereal. The top layer has a slightly uneven, bumpy texture with small cereal pieces showing through the white coating. The bars are placed on a rustic brown surface with some cereal crumbs around them, and there is a soft, blurred white marbled background behind the stack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows will work just fine. You might need to cut them into smaller pieces for faster melting, but the texture and flavor will still be excellent.

Is it necessary to add molasses?

Molasses is key for that authentic gingerbread flavor and adds moisture and depth. Without it, the treats will be sweeter but lack the signature spice and richness.