Yes. You read the title right. Gingerbread. Rice Krispies. The ingredients alone are almost too much: chopped gingersnaps, white chocolate chips, molasses, and mini marshmallows plus a few magical dashes of spices like ginger and cloves.

• Rice Krispies: start with the melted butter and marshmallows, melting it all into a gooey paste. Stir in the vanilla, molasses, ginger, and clove. Remove from heat, and stir in the chopped gingersnaps and the Rice Krispies cereal. Press into a buttered 13×9-inch pan.
• The chocolate topping: combine the white chocolate chips and shortening in a microwave-safe bowl. Heat at 20-second intervals until melted and smooth, and stir in-between. Spread the melted chocolate evenly over bars.

Photos by: Maria Hedrick Photography

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Gingerbread Rice Krispie Treats

By TheSweetNerd  Little Bites

December 5, 2018

Ingredients

1/2 cup butter

16 oz. bag mini marshmallows

1 tsp. vanilla

1/4 cup molasses

1 tsp. ginger

1/8 tsp. clove

1 cup coarsely chopped gingersnaps

8 cups Rice Krispies cereal

12 oz. white chocolate chips

1 tbsp. shortening

Directions

1In a large stock pot over medium heat, melt the butter.

2Add marshmallows; cook and stir until marshmallows are mostly melted.

3Stir in vanilla, molasses, ginger, and clove.

4Remove from heat, and quickly stir in gingersnap cookie crumbs and Rice Krispies cereal.

5Press into the bottom of a buttered 13x9-inch pan.

6In a small microwave-safe bowl, combine the white chocolate chips and shortening.

7Heat at 20-second intervals until melted and smooth. Do not increase heat time intervals - the chocolate MUST melt slowly or it will scorch and turn clumpy. Short intervals, with stirring in between, until melted and smooth.

8Spread melted chocolate evenly over bars.

9Allow to set, about 15-20 minutes. Cut into bars.

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