Rice krispie treats are a favorite in our family. They may seem basic, but they are just filled with so much nostalgia. I have plenty of memories making a batch of these on Sunday afternoon growing up. This version is made extra delicious and extra festive with gingerbread flavors (and even crushed gingerbread cookies mixed in). The molasses also makes the marshmallow mixture extra ooey gooey in the best kind of way.
Brown Butter Gingerbread Rice Krispie Treats
Prep time
Cook time
Total time
Serves: 9
Ingredients
- ½ cup (1 stick) butter
- 16 ounces marshmallow
- 1 teaspoons vanilla
- 3 tablespoons molasses
- 1 teaspoon ginger
- ½ teaspoons cinnamon
- ⅛ teaspoon cloves
- ⅛ teaspoon nutmeg
- ½ teaspoon kosher salt
- 6½ cups rice krispies
- 1½ cup gingerbread cookies (I like using Trader Joe's mini gingerbread cookies), crushed into small pieces and crumbs
Instructions
- Spray a 9x9 inch baking dish with non-stick cooking spray. In a large deep pot over medium heat, add butter. Melt, then continue to cook, stirring frequently and adjusting temperature as needed, to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Lower heat to low to medium-low, then add marshmallows, vanilla, molasses, ginger, cinnamon, cloves, nutmeg, and salt. Cook, stirring, until marshmallows are melted and mixture is smooth. Remove from heat. Add in rice krispies and almost all the crushed gingerbread cookies (reserving a handful for the top). Transfer to prepared pan. Using a spatula sprayed with non-stick cooking spray, gently press into pan to form an even layer. Let cool completely before cutting and serving.
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