I love marshmallows in just about any form, and I have a soft spot for flavored marshmallows that let me add another layer of flavor to my hot chocolate, s’mores or cereal bar treats. Sometimes I make my own flavored marshmallows, while other times I rely on seasonal, limited edition marshmallows to infuse a little extra flavor into my treats. One flavor that I enjoy during the holidays is gingerbread, and it is hard to resist the gingerbread man-shaped Gingerbread Mallows that Jet Puff releases during the holiday season. They’re a great way to top hot cocoa and make an even better cereal treat.
These Gingerbread Rice Krispy Squares are a really fun snack to make during the holidays. They come together faster than a batch of Christmas cookies and they’re sure to be a hit with both kids and adults. The marshmallows have a fairly strong gingerbread flavor, so you get a nice amount of gingerbread spice and molasses flavor in the bars, though I added a small touch of molasses to mine to enhance that gingerbread flavor just a bit more. I made mine in a smaller square pan to make squares that are tall and plump – very satisfying to bite down into, with a great blend of chewy, sweet marshmallow and crispy cereal bits. They may look simple – and they are – but they deliver a lot of flavor.
I also stirred candied ginger into my squares to highlight the ginger notes in the mallows and add a bit of additional texture to them. If you can’t find the gingerbread flavored marshmallows to start your treats, you can spice these up using ground cinnamon and ginger instead. The ground spices don’t capture the exact same flavor as the original marshmallows, but they still give the squares a great seasonal flavor. You can also add in the spices in addition to the marshmallows, if you’re looking for an even more intense gingerbread flavor. The bars will keep well for several days after you make them, but this relatively small batch probably won’t last too long, as they’re a very tasty holiday snack.
Gingerbread Rice Krispy Squares
10-oz Gingerbread Marshmallows*
1/4 tsp salt
3 tbsp butter, room temperature
1/2 tsp vanilla extract
1/2 tbsp molasses (optional)
6 cups rice krispy cereal
1/4 cup diced candied ginger
Lightly grease a 9×9-inch baking pan.
In a large, microwave-safe bowl, combine marshmallows, salt and butter. Microwave on high for 60-90 seconds, until marshmallows and butter have melted. Add the vanilla and molasses and stir the marshmallow mixture until smooth, then fold in the cereal until everything is evenly combined.
Transfer mixture to prepared pan and press down into an even layer with a lightly greased spatula. Sprinkle evenly with candy corn an gently press them down into the bars. Sprinkle evenly with candy corn marshmallows. Allow bars to cool to room temperature before slicing.
Makes 16 squares
*If you can’t find the limited edition gingerbread marshmallows, use regular marshmallows and stir 1/2 tsp ground ginger and 1/2 tsp ground cinnamon into your marshmallow mixture.