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.
Genius.
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)
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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.
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Follow the Gingerbread Marshmallow instructions (https://miacupcake.com/gingerbread-marshmallows/) for one batch.
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Pour half of the marshmallow mix into the 8x8 pan and set aside. (You now have a bonus batch of marshmallows!)
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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.
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Pour the rice krispies into the marshmallow and mix until well-combined.
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Pour mixture into the prepared 9x11 pan.
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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.
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Let set 3-4 hours (or overnight).
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Cut into squares, and serve.
Check out Day One here, Day Two here, and Day Three here!
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