DAY FOUR OF THE 12 DAYS OF GINGERBREAD!
(SEE HERE FOR THE GINGERBREAD SPICE MIX POST!)
I wasn’t done with gingerbread marshmallows after yesterday’s marshmallow-palooza. (Seriously, those marshmallows disappeared faster than the cold brew ones….)
I spilled Rice Krispies all over the counter as it came to me – I had not tried combining the two quite yet.
Gingerbread Rice Krispie Treats? Yes please.
Check out the cool trick with the ziploc baggie in step #6 to get your treats all nice and even!
Crispy rice cereal plus homemade marshmallow = amazing.
- non-stick cooking spray
- 1 batch Gingerbread Marshmallows (find the recipe here: https://miacupcake.com/gingerbread-marshmallows/)
- 8 cups Rice Krispies (or other puffed rice cereal)
- 1 stick unsalted butter (melted)
You'll need an 8" square pan, and a 9x11 pan. Grease both pans with the non-stick cooking spray. Grab your little baggie or plastic glove and set it next to the pans.
Follow the Gingerbread Marshmallow instructions (https://miacupcake.com/gingerbread-marshmallows/) for one batch.
Pour half of the marshmallow mix into the 8x8 pan and set aside. (You now have a bonus batch of marshmallows!)
Add the stick of melted butter to the marshmallow remaining in the bowl. You can stir this with a spoon, just make sure you are working fast!
Stir until combined.
Pour the rice krispies into the marshmallow and mix until well-combined.
Pour mixture into the prepared 9x11 pan.
Spray one side of the plastic baggie or glove with spray, pull it over your hand and use it to press the mixture evenly into the pan.
Let set 3-4 hours (or overnight).
Cut into squares, and serve.