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–+ servings
Gingerbread Rice Krispie Treats

Gingerbread Rice Krispie Treats for a Cozy Holiday Snack

Enjoy a delightful twist on classic treats with these Gingerbread Rice Krispie Treats, combining festive spices and a healthier no-bake recipe.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Rice Krispie Cereal opt for gluten-free cereal
  • 1 cup Cashew Butter substitute with almond or sunflower seed butter for allergies
  • 1/2 cup Honey or Maple Syrup for Vegan
  • 1/4 cup Molasses adjust to taste for desired sweetness
For the Spices
  • 1 teaspoon Cinnamon adjust the amount according to your preference
  • 1 teaspoon Ginger try fresh ginger for a bolder taste
  • 1/2 teaspoon Allspice freshly ground spices give the best results
  • 1/2 teaspoon Nutmeg freshly ground spices give the best results
  • 1/4 teaspoon Cloves freshly ground spices give the best results
  • 1/4 teaspoon Salt omit if using salted cashew butter
For Flavor Enhancements
  • 1 teaspoon Vanilla always go for pure vanilla extract

Equipment

  • 9x9-inch baking pan
  • large mixing bowl
  • Small pot
  • spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare a 9x9 inch baking pan; line it with parchment paper, allowing some overhang for easy removal.
  2. In a large mixing bowl, combine 4 cups of rice krispie cereal.
  3. In a separate bowl, mix together the spices: cinnamon, ginger, allspice, nutmeg, cloves, and salt.
  4. In a small pot over low heat, combine cashew butter, honey, and molasses until it simmers gently for about 2-3 minutes.
  5. Stir in the vanilla extract and the pre-mixed spices to combine.
  6. Pour the warm wet mixture over the rice krispie cereal and fold gently to coat.
  7. Transfer the mixture into the prepared baking pan, pressing down firmly.
  8. Chill in the refrigerator for at least 1 hour.
  9. Remove from the pan using the parchment paper overhang and cut into 12 bars.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 45mgPotassium: 150mgFiber: 1gSugar: 10gCalcium: 2mgIron: 5mg

Notes

Store in an airtight container at room temperature for up to a week, or in the fridge for up to 2 weeks. Freeze for up to 3 months.

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