Description
These Easy Non-Alcohol Gingerbread Rice Krispie Treats are a delightful twist on the classic Rice Krispies snack, infused with warm gingerbread spices and sweet molasses. Soft, chewy, and perfectly spiced, they are ideal for holiday gatherings or anytime you crave a nostalgic treat with a seasonal flair. An optional spiced sugar glaze and candied ginger garnish take these treats to the next level of festive indulgence.
Ingredients
Scale
Base 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
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
Optional Garnish
- ¼ cup finely chopped candied ginger
Instructions
- Prepare Pan & Spices: Grease a 9×13-inch baking dish with butter or line it with parchment paper and grease it. In a small bowl, mix together 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and ½ teaspoon ground cloves. In a separate bowl, combine 3 tablespoons dark molasses and 1 teaspoon pure vanilla extract.
- Melt Marshmallows: In a large heavy-bottomed pot over medium-low heat, melt 4 tablespoons unsalted butter. Add 10 ounces of mini marshmallows and stir continuously for about 5-7 minutes until melted completely and smooth. Remove the pot immediately from heat to prevent burning.
- Combine Flavors & Cereal: Pour the molasses and vanilla mixture into the melted marshmallows. Sprinkle in the spice blend and stir vigorously until fully incorporated and aromatic. Add 6 cups of Rice Krispies cereal and fold gently but quickly until all the cereal is evenly coated with the marshmallow mixture.
- Press & Cool: Transfer the mixture immediately into the prepared baking dish. Using buttered hands or parchment paper, press the mixture down firmly and evenly, but avoid pressing too hard to maintain some fluffiness. Leave the dish uncovered at room temperature for 1 to 2 hours until the treats cool and set completely.
- Prepare & Apply Glaze (Optional): After the treats have set, whisk together 1 cup sifted powdered sugar, ¼ teaspoon ground cinnamon, a pinch of ground ginger, ½ teaspoon vanilla extract, and 2 tablespoons milk. Adjust by adding more milk, 1 teaspoon at a time, to reach a smooth, drizzle-friendly consistency. Drizzle the glaze over the treats evenly. Immediately sprinkle ¼ cup finely chopped candied ginger over the wet glaze if using. Allow the glaze to fully set for 15-20 minutes.
- Cut & Serve: Using the parchment overhang to lift the treats, transfer them to a cutting surface. With a sharp knife lightly greased or sprayed with non-stick spray, cut into 24 squares or your preferred sizes. For cleaner cuts, wipe the knife clean between each slice.
Notes
- Use fresh mini marshmallows for the best melty texture.
- Press the mixture gently into the pan; pressing too hard can make the treats dense and hard.
- The glaze and candied ginger garnish are optional but add a lovely festive touch.
- Store leftovers in an airtight container at room temperature for up to 3 days for optimal freshness.
- For a vegan version, use vegan marshmallows and a plant-based milk in the glaze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: gingerbread rice krispie treats, gingerbread treats, holiday treats, rice krispie dessert, molasses treats, easy gingerbread recipe, festive treats, quick dessert
