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Gingerbread Spiced Rice Krispie Treats

A cozy, holiday-inspired twist on classic cereal treats, featuring brown butter, molasses, winter spices, and a sweet vanilla glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Spiced Treats
  • 0.5 cup unsalted butter 1 stick
  • 10 oz mini marshmallows plus 1 extra cup, divided
  • 1 tbsp unsulfured molasses
  • 1 tsp vanilla extract
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 0.25 tsp sea salt
  • 6 cups crispy rice cereal
Vanilla Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp milk or heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • 8x8 inch baking pan
  • Large heavy-bottomed pot
  • Parchment paper

Method
 

  1. Line an 8x8-inch baking pan with parchment paper and lightly grease it.
  2. In a large pot, melt butter over medium heat until it begins to foam and brown specks appear at the bottom, creating a nutty aroma. Immediately reduce heat to low.
  3. Stir in molasses, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Add the 10 oz bag of marshmallows to the pot. Stir constantly until completely melted and smooth. Remove from heat.
  5. Gently fold the cereal into the marshmallow mixture until fully coated. Fold in the extra 1 cup of mini marshmallows.
  6. Transfer the mixture to the prepared pan. Gently press it into an even layer using a buttered spatula. Let cool for 1 hour.
  7. Whisk powdered sugar, 1 tbsp milk, and vanilla together. Add more milk if needed to reach a drizzling consistency.
  8. Remove treats from the pan using the parchment overhang. Drizzle the glaze generously over the top. Let set before slicing into 9 squares.

Notes

Do not press the cereal mixture too firmly into the pan, or your treats will become dense and hard. Store in an airtight container at room temperature for up to 4 days.