Gingerbread Rice Krispie Squares
These Gingerbread Rice Krispie Squares are a fun holiday recipe kids can make almost completely independently!
Gingerbread cookies can be so much work. It’s a tough dough to roll out, requires exact measurements (or else the cookie risks having too little flavor – or way too much spice), and needs refrigeration.
These Gingerbread Rice Krispie Treats are a gingerbread recipe kids can make from start to finish, helping them feel independent in the kitchen without the frustration of a difficult recipe.
They also make a cute and easy gift or contribution to a holiday potluck. In fact, we had many people rave about how they loved these Gingerbread Squares more than gingerbread cookies! You get the crunch and flavor of a gingerbread cookie – complete with the vanilla candy melt drizzle. We also added little gingerbread candies to help make it more obvious at the potluck that these were gingerbread-flavored.
Ingredients for Gingerbread Rice Krispies
- 1-10 oz bag gingerbread marshmallows*
- 6 cups rice cereal
- 3 Tablespoon butter
- 2oz white almond bark
- Gingerbread candies, optional
Tip: If gingerbread marshmallows are not available to you, use regular marshmallows and add 1 teaspoon molasses, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1 teaspoon cinnamon to regular marshmallows AFTER melting.
Kitchen Tools You May Find Helpful
- 9″ x 9″ pan
- Microwave safe bowl
- Spatula
- Parchment or wax paper
How to Make Gingerbread Rice Krispie Treats
Oil or line a 9×9″ square baking pan.
Place your marshmallows and butter in a large, microwave-safe bowl.
Heat for 30 seconds, then stir, and reheat as necessary.
Add in the Rice Krispies and stir well, until coated.
Fold the mixture out into the baking pan.
Wet your hands and then press down on the squares to make them even.
Refrigerate 2 hours to set.
Once the Rice Krispies have set, heat the almond bark in a small microwave-safe bowl for 30 seconds, then stir, and reheat if necessary.
Drizzle the white almond bark over the squares. Add any sprinkles or decorations while the almond bark is still wet.
Once the almond bark is set, about 5 minutes, cut into squares and serve.
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Gingerbread Rice Krispies
Ingredients
- 1-10 oz bag gingerbread marshmallows*
- 6 cups Rice Krispie cereal
- 3 Tablespoon butter
- 2oz white almond bark
- Gingerbread candies, optional
- *NOTE: if gingerbread marshmallows are not available to you, use regular marshmallows and add 1 teaspoon molasses, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1 teaspoon cinnamon to regular marshmallows AFTER melting.
Instructions
- Oil or line a 9x9" square baking pan.
- Place your marshmallows and butter in a large, microwave-safe bowl.
- Heat for 30 seconds, then stir, and reheat as necessary.
- Add in the Rice Krispies and stir well, until coated.
- Fold the mixture out into the baking pan.
- Wet your hands and then press down on the squares to make them even.
- Refrigerate 2 hours to set.
- Once the Rice Krispies have set, heat the almond bark in a small microwave-safe bowl for 30 seconds, then stir, and reheat if necessary.
- Drizzle the white almond bark over the squares. Add any sprinkles or decorations while the almond bark is still wet.
- Once the almond bark is set, about 5 minutes, cut into squares and serve.
These gingerbread rice krispie treats are a fun holiday treat to make with kids – and they make a cute kid-made gift, too!
For more delicious gingerbread-inspired recipes, check out our Gingerbread Cinnamon Buns or our No-Cook Gingerbread Fudge.
Check out some of our other No Bake Recipes:
