I mentioned last week, that I feel like every year there is just not enough time during the holiday season to do or enjoy everything. Only a mere 25—30 days (depending on when Thanksgiving falls) to fully embrace all things Christmas (because I am a firm believer that Christmas should not be celebrated before Thanksgiving!!!).
That’s not very many days to just stop and stare at the Christmas tree, really stop and focus on giving to others, do special traditions and eat seasonal foods.
Yeah, only 25 days to eat as much gingerbread, peppermint, eggnog flavor treats as I can. Usually each year I struggle to balance those treats, but this year I am gingerbread obsessed! Every treat I want to make is gingerbread flavored. And every time I go out and about, I look to see what gingerbread flavored and even what gingerbread shaped and scented things I can find.
These Gingerbread Rice Krispie Treats were the result of this year’s gingerbread obsession. We absolutely love this warm and festive version of the traditional (and favorite) classic Rice Krispie Treats.
Chewy, gooey, packed with a blend of warm gingerbread spices and loaded with chopped gingersnap cookies with a final drizzle of white chocolate, these Rice Krispie Treats will become an annual tradition in our house!
One Year Ago: Cinnamon Pancake Mix with Vanilla Buttermilk Syrup
Two Years Ago: Continental Breakfast/Breakfast Buffet
Three Years Ago: Homemade BBQ Seasoning and BBQ Sauce
Four Years Ago: Chocolate Chex Mix
Gingerbread Rice Krispie Treats
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook Time: 5-8 minutes Makes: one 9×13-inch pan (approximately 12 bars)
5 cups Rice Krispie Cereal
25 gingersnap cookies, chopped and divided
5 tablespoons unsalted butter
10 cups miniature marshmallows, divided
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 ounces white chocolate or vanilla almond bark
¼ teaspoon coconut oil or vegetable oil
Spray a 9×13-inch dish with non-stick baking spray. Set aside.
In a large bowl stir together the Rice Krispie Cereal and 1 cup chopped gingersnap cookies; set aside.
In a large sauce pan, melt butter over low heat. Once butter has melted, stir in 8 cups marshmallows. Continue cooking over low heat, stirring constantly, until marshmallows and butter are fully melted together.
Stir spices into melted marshmallow mixture. Remove from heat and stir cereal/gingersnap mixture and remaining 2 cups into melted marshmallows, stirring until well combined. Note: It is ok if the additional 2 cups of marshmallows only partially melt.
Using a rubber spatula sprayed with non-stick cooking spray, spread marshmallow covered cereal treats evenly into prepared 9×13-inch baking dish. Quickly press remaining chopped gingersnap cookies into the top of prepared treats.
In a small microwave safe bowl, combine white chocolate and oil. Microwave for 30 seconds. Remove melted chocolate from microwave and stir. Return to microwave for an additional 30 seconds, if needed, to fully melt. Drizzle melted white chocolate evenly over the top of the prepared gingersnap cookie topped cereal treats.
Allow treats to sit for at least 30 minutes to 1 hour before slicing into bars. Store cereal treats in an air tight container for 4-5 days.