I love traditional gingerbread cookies, but sometimes I simply don’t have the time to roll, cut, and decorate dozens of cookies. These Gingerbread Rice Krispie Treats combine the cozy spices of traditional gingerbread with the nostalgic crunch of everyone’s favorite childhood snack. What I adore in these treats is how they deliver that same warm, spiced flavor in a soft, chewy bar that takes just minutes to make. They’re rich with molasses, buttery marshmallow sweetness, and a hint of spice that feels like Christmas morning in every bite.

I have been making these for years as part of my holiday baking routine. I use dark molasses because it gives a deep caramel flavor, and I always add a touch more ginger for that extra kick. Always use real butter — it makes the mixture smooth and adds a comforting richness you can’t get from substitutes.

You can serve these as small squares for easy snacking, some dipped halfway in white chocolate for a festive touch, and also with a mug of hot cocoa topped with whipped cream or marshmallows. You can even arrange them on a cookie platter with sugar cookies and fudge for a stunning holiday dessert spread.

It’s Perfect For:

• Holiday dessert buffets
• Homemade Christmas gifts
• Winter bake sales and potlucks
• After-dinner sweets for family gatherings
• Cozy evenings by the fire with hot drinks

Ingredients

• 6 cups Rice Krispies cereal
• 1 (10 oz) bag mini marshmallows
• 3 tablespoons unsalted butter
• 1/4 cup molasses
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Optional: white chocolate drizzle or icing for decoration

Kitchen Equipment You’ll Need

• Large heavy-bottomed saucepan
• Heatproof spatula or wooden spoon
• 9×13-inch baking dish
• Parchment paper or nonstick spray
• Measuring cups and spoons
• Mixing bowl

How to Make Gingerbread Rice Krispie Treats

Step 1

Melt the butter: In a large pot, melt butter over medium heat. Stir gently as it melts to prevent burning. Once melted, lower the heat slightly and add the molasses, stirring until it blends smoothly into the butter. The mixture should smell rich and festive.

Step 2

Add the spices and marshmallows: Sprinkle in the ginger, cinnamon, nutmeg, and cloves, stirring constantly to release their aroma. Add the marshmallows and stir until they melt completely, forming a smooth, glossy mixture. Mix in the vanilla extract and a pinch of salt for balance.

Step 3

Mix with Rice Krispies: Remove the pot from heat. Quickly pour in the Rice Krispies cereal, stirring with a spatula until every piece is evenly coated. Work swiftly — the mixture firms up as it cools.

Step 4

Shape the treats: Transfer the mixture to a greased 9×13-inch pan. Use a piece of parchment paper or a buttered spatula to press it down gently and evenly without compacting it too much (you want them chewy, not hard). Let it cool for about 30–40 minutes.

Step 5

Decorate (optional): Once cooled, drizzle melted white chocolate or icing across the top in zigzag lines, or sprinkle crushed gingerbread cookies for a festive touch. Cut into squares or fun holiday shapes with cookie cutters.

Step 6

Serve and enjoy: Your kitchen will smell like Christmas morning! These Gingerbread Rice Krispie Treats are soft, spiced, and perfectly chewy — ideal for parties, lunchbox treats, or a cozy night with hot cocoa.

Tips for Perfect Gingerbread Rice Krispie Treats

• Use fresh marshmallows. They melt smoothly and evenly, giving that perfect chewy texture.
• Low and slow heat. Don’t rush melting — too high heat can make the mixture hard and sticky.
• Mix fast but carefully. Once the cereal goes in, stir quickly before the mixture sets.
• Line your pan. Parchment makes removing and cutting easier without the mess.
• Light pressure when pressing. Don’t compact the mixture too firmly — you want them soft, not dense.
• Adjust spices to taste. If you love spice, add a pinch more ginger or cinnamon for extra warmth.
• Add festive flair. Drizzle white chocolate or add sprinkles to make them holiday-ready in seconds.

Optional Ingredients

• Crushed gingerbread cookies for texture
• Mini white chocolate chips
• A hint of orange zest for brightness
• Crushed peppermint candy for a festive twist
• A drizzle of caramel or butterscotch
• Toasted coconut flakes for added crunch

How to Serve Gingerbread Rice Krispie Treats

I love serving these Gingerbread Rice Krispie Treats on a large white platter lined with parchment paper. I’ll often sprinkle a little powdered sugar on top to give them that “snowy” look. They look lovely next to cups of steaming hot cocoa or spiced apple cider.

I sometimes cut them into fun shapes using cookie cutters — like stars, trees, or gingerbread men. Kids absolutely love them this way, and they make a perfect party treat that’s easy to grab and go. You can even stick popsicle sticks in them to make Gingerbread Treat Pops, which are great for school events or bake sales.

For a more elegant presentation, dip one side of each square in melted white chocolate and garnish with crushed gingerbread cookies or a sprinkle of cinnamon sugar. Serve them on a cake stand or wrap them individually in clear cellophane tied with red ribbons. They make thoughtful, inexpensive gifts that everyone appreciates during the holidays.

Is Gingerbread Rice Krispie Treats Healthy?

Let’s be honest — these are a treat meant to bring joy, not replace your morning smoothie! They’re made with sugar, butter, and marshmallows, so they’re definitely indulgent. However, they’re free from preservatives and artificial ingredients if made from scratch, which makes them a better option than store-bought sweets.

They’re also portion-friendly. One small square is satisfying enough to cure your sweet craving without overindulging. If you’re health-conscious, you can slightly reduce the butter and sugar or use brown rice cereal for a wholesome touch.

Variations and Substitutions

• Vegan Version: Use vegan marshmallows and plant-based butter for a fully dairy-free treat.
• Gluten-Free Option: Choose gluten-free crispy rice cereal and ensure your molasses is gluten-free.
• Chocolate Gingerbread: Add cocoa powder or drizzle dark chocolate for a deeper flavor.
• Spicy Ginger Snap: Increase the ginger and add a touch of black pepper for bold heat.
• Maple Delight: Substitute molasses with pure maple syrup for a lighter, golden sweetness.
• Cranberry Joy: Mix in dried cranberries for color, tang, and texture.
• Nutty Crunch: Stir in chopped pecans or walnuts for added bite.
• Frosted Fun: Spread a thin layer of vanilla frosting on top and dust with cinnamon sugar.

How to Store and How to Reheat

To store, allow the treats to cool fully before cutting them into squares. Place them in an airtight container lined with parchment paper between each layer to prevent sticking. Store at room temperature for up to four days, or refrigerate for up to a week for a firmer bite.

To reheat, wrap a single square in a damp paper towel and microwave for about 8–10 seconds. This brings back their soft, chewy texture. If they were refrigerated, let them sit at room temperature for 15 minutes before eating to soften naturally.

Frequently Asked Questions About Gingerbread Rice Krispie Treats

Can I make Gingerbread Rice Krispie Treats ahead of time?
Absolutely! They’re great make-ahead treats. Prepare them a day or two in advance and store in an airtight container. The flavor even deepens slightly overnight, making them taste richer and more spiced the next day.

Can I use regular marshmallows instead of mini ones?
Yes, you can use regular marshmallows. Just chop them into smaller pieces for quicker melting, and stir constantly to avoid burning. Mini marshmallows melt faster and more evenly, but both work fine.

Can I reduce the sugar without ruining the recipe?
Yes, but do it carefully. Reducing too much sugar can affect the texture since marshmallows give the treats their chewiness. Try cutting the brown sugar slightly or using less molasses if you prefer a milder sweetness.

How do I make them softer and gooier?
Use slightly less cereal — about 5½ cups instead of 6. This makes the ratio of marshmallow to cereal higher, giving you softer, gooier squares that melt in your mouth.

Gingerbread Rice Krispie Treats Recipe

Recipe by Maria MeyerCourse: Dessert / SnackCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

9

minutes

Gingerbread Rice Krispie Treats are the perfect blend of nostalgia and holiday magic — a cozy, no-bake dessert that’s both playful and elegant. Whether you’re serving them at a party, making them with your kids, or giving them away as gifts, they’re sure to bring smiles, warmth, and a touch of Christmas cheer to every bite.

Ingredients

• 6 cups Rice Krispies cereal

• 1 (10 oz) bag mini marshmallows

• 3 tablespoons unsalted butter

• 1/4 cup molasses

• 2 teaspoons ground ginger

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1 teaspoon pure vanilla extract

• Pinch of salt

• Optional: white chocolate drizzle or icing for decoration

Directions

• Melt the butter: In a large pot, melt butter over medium heat. Stir gently as it melts to prevent burning. Once melted, lower the heat slightly and add the molasses, stirring until it blends smoothly into the butter. The mixture should smell rich and festive.
• Add the spices and marshmallows: Sprinkle in the ginger, cinnamon, nutmeg, and cloves, stirring constantly to release their aroma. Add the marshmallows and stir until they melt completely, forming a smooth, glossy mixture. Mix in the vanilla extract and a pinch of salt for balance.
• Mix with Rice Krispies: Remove the pot from heat. Quickly pour in the Rice Krispies cereal, stirring with a spatula until every piece is evenly coated. Work swiftly — the mixture firms up as it cools.
• Shape the treats: Transfer the mixture to a greased 9×13-inch pan. Use a piece of parchment paper or a buttered spatula to press it down gently and evenly without compacting it too much (you want them chewy, not hard). Let it cool for about 30–40 minutes.
• Decorate (optional): Once cooled, drizzle melted white chocolate or icing across the top in zigzag lines, or sprinkle crushed gingerbread cookies for a festive touch. Cut into squares or fun holiday shapes with cookie cutters.
• Serve and enjoy: Your kitchen will smell like Christmas morning! These Gingerbread Rice Krispie Treats are soft, spiced, and perfectly chewy — ideal for parties, lunchbox treats, or a cozy night with hot cocoa.