Christmas Rice Krispie Treats Recipe - Gingerbread Boys
Servings 10
Calories
Ingredients
- 3 tbs butter
- 2 teaspoon ground ginger 1 for the chocolate
- 1 teaspoon pumpkin pie spice
- 5 ½ cups Mini Marshmallows
- 6 cups Kellogg's Rice Krispies cereal
- 2 cups of chocolate candy melts
- decorative paper straws or pop sticks
Instructions
- Line a large baking dish with parchment paper.
- Melt the butter in a large non-stick pan over medium heat, along with one teaspoon of the ginger and the pumpkin pie spice. Once melted, add the mini marshmallows. Stir frequently. Once the marshmallows start melting reduce heat to low-medium. Stir until smooth.
- Add the Rice Krispie cereal and mix until the cereal is fully coated. Then scoop into the parchment lined baking dish and smooth out the top.
- Press gingerbread boy cookie cutters into the slightly set Rice Krispie Treats. Remove excess around the cutter and set aside. Gently press down along edges to release the gingerbread boy Rice Krispies mixture. Once you have cut out all you can, stuff the extra pieces into cutters and press to form more gingerbread boys.
- Insert the paper straws into the Rice Krispie Treats.
- Melt the candy melts in microwave on high (with 1 teaspoon of ginger), using 20-30 second intervals with stirring. When nearly melted remove and stir until last bits are dissolved. Dip or spoon onto the fronts of the Rice Krispies® Treats and smooth out. Set aside to cool.
- Once cooled, decorate the Rice Krispie Christmas Treats with icing and small candies.