Gingerbread Rice Krispies Treats

5 from 1 vote

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Rice Krispies Treats get a holiday upgrade– spiced with molasses, cinnamon, and ginger and topped with a spiced white chocolate drizzle.

A stack of gingerbread Rice Krispies treats on a plate with Christmas fern and ribbon around it.


If there’s one thing I love making a “variation on a theme” of, it’s classic Rice Krispie treats. Flavored for the pumpkin season, flavored and shaped for Valentine’s day, kinda gross-looking for Halloween… I’m here for it.

​These gingerbread Rice Krispies treats have lived on my site since 2015, and while admittedly they aren’t a frequent flyer in our house, when I do make them, I’m reminded of how much I love them. 

In fact, I made them for a Christmas In July party once and I was shocked how much I loved those warm spices and gingerbread flavor while sweating. And wearing shorts and a tank top. Give me molasses all year round, please and thank you.

Someone is using a spatula to lift a gingerbread Rice Krispies treat from a tray.

These Rice Krispies treats flavored with all of the gingerbread spices and topped with an optional but totally encouraged spiced white chocolate drizzle are sure to make your holiday season a little more fun. PLUS, who doesn’t love an easy recipe when there’s so much other baking and cooking to do?

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You’re familiar with these ingredients if you’re a frequent Rice Krispies Treater (yes, that’s the official name for you). The list is short and is mostly made up of gingerbread spices!

Aerial photo of ingredients for gingerbread Rice Krispies treats with text overlay.

For these gingerbread Rice Krispies treats, you will need:
• unsalted butter
• molasses
• ground cinnamon
• ground ginger
• mini marshmallows
• Rice Krispies or other crisp rice cereal 


This recipe is laughably easy. If you’ve made traditional Rice Krispie treats, you can make these Christmas Rice Krispie treats. TRUST.


Start by melting the butter, molasses, and spices together in a large saucepan. 


Next, add the marshmallows and stir to melt the marshmallows.


Add the Rice Krispies and stir to coat, then gently press into a prepared 9″ x 13″ dish.


Allow the treats to cool completely before decorating and/or slicing and serving.


If you are adding the spiced white chocolate, combine all of the ingredients into a microwave safe bowl, in a double boiler, or in a small saucepan over low heat on the stove. Melt the mixture, then add to your Rice Krispies treats either before cutting (my preference) or after you’ve cut them into squares or shapes.


While I like my gingerbread Rice Krispies treats with a simple white chocolate drizzle, I have also dipped the tops in completely or just dipped one side in the white chocolate coating. 

If you want to add festive sprinkles or any other topping, do so before the chocolate is set.


YES, if you find your hands on the seasonal gingerbread marshmallows, you can use them! Be sure you’re still using 10 ounces. Omit the additional spices, but be sure to still include the molasses.


​YES, you can use larger, standard size marshmallows, but know they will take longer to melt than the mini ones. Be sure you’re still using 10 ounces of marshmallows. 

A stack of gingerbread Rice Krispies treats on a plate with Christmas fern and ribbon around it.
5 from 1 vote
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Gingerbread Rice Krispies Treats Recipe

Rice Krispies Treats get a holiday upgrade– spiced with molasses, cinnamon, and ginger and topped with a spiced white chocolate drizzle.
Prep Time15 minutes
Total Time15 minutes
Recipe Author Lynn April
Servings: 16 treats



  • ¼ cup (57g) unsalted butter
  • 2 Tablespoons (30mL) molasses
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 10 ounces (283g) mini marshmallows
  • 5 cups (133g) Rice Krispies cereal or other crispy rice cereal


  • 4 ounces (113g) quality white chocolate coarsely chopped
  • ¼ teaspoon ground cinnamon
  • teaspoon ground ginger



  • Spray a 9" x 13"" baking dish with non-stick spray. Set aside.
  • In a large saucepan, combine the butter, molasses, cinnamon, and ginger and allow to melt while stirring. Add the marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal and stir until well-coated.
  • Using a spatula sprayed with non-stick spray, gently press mixture into baking pan. Allow to cool completely before cutting into squares or into desired shapes with a cookie cutter. You can drizzle them with spiced white chocolate before or after cutting. You can also omit the drizzle and leave them as is!


  • In a microwave safe bowl, melt the white chocolate in the microwave in 15 second increments on HIGH, stirring after each session until completely smooth. Stir in cinnamon and ginger.
  • Pour melted chocolate into a large plastic bag with the corner snipped off, a decorating bottle, or a piping bag fitted with a small decorating tip. Drizzle the white chocolate onto the cut treats. Allow chocolate to set before serving or storing. Store treats in an airtight container up to one week.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1treat | Calories: 143kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 63mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 598IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 3mg
5 from 1 vote

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  1. Ummmm, I am in LOVE with these, Lynn! Adding a little white chocolate drizzle (especially when it’s SPICED – you little RKT genius, you) is NEVER a bad thing. If these are just a little side treat compared to your 12 days of cookies, then I am EXTRA super duper excited!!!!

  2. Oh boy, and I just bought rice cereal too! What a coincidence! Totally trying these as soon as the Thanksgiving craze is over around here.I’m not surprised that they asked to leave the leftovers, but I am surprised that there WERE leftovers! My mouth is watering right. now.

    1. Ok, to be perfectly honest… There were only 3 left. Hahaha. And I’m sure they didn’t last long after we left! I think I will be whipping up another batch before Christmas gets here!

  3. Lynn, you are a genius! I love ANYTHING with gingerbread. There is always a batch of gingerbread cookies in my kitchen during the holidays but loving this rice krispie twist – well done!

    1. Thanks, Jess! I seriously am obsessed with gingerbread these days. I’m usually a peppermint type of girl, but I think gingerbread stole my heart this year!!

  4. Oh em gee. I bet these are SO good. I have fond memories of my mom making rice krispies treats before we would pack up to go camping. It was a 9 hour drive, so the pan didn’t last long on the way up between me and the siblings.Gingerbread flavor sounds so incredible though!

    1. Oh yes, get a pan of these on a road trip with me and I’m all set! That and Chex mix, hahaha. Let me know if you try it, Ashley!

  5. 5 stars
    These were a surprise!! I was always a straight-ahead RKT kind of gal until these came along! I made them for a fall tailgate, where I was tasked with making something “outside the box.” These GRKT were GR8! (insert s-thing here! :-D). Easy, straight-forward, and straight-up tasty. Thank you, Lynn!