Description
Deliciously spiced Gingerbread Rice Krispie Treats that are perfect for the holiday season!
Ingredients
Scale
- 4 cups rice krispie cereal (gluten-free)
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
- 1 cup cashew butter
- 1/2 cup honey (or maple syrup if vegan)
- 3 tbsp molasses
- 1 tsp vanilla
Instructions
- Line a 9×9 pan with parchment paper with the edges sticking out on either side, to easily remove the Rice Krispie Treats later.
- In a large mixing bowl, pour in your 4 cups of rice krispie cereal.
- In a separate, small bowl, combine your spices (cinnamon, ginger, allspice, nutmeg, cloves and salt) and stir till they’re well mixed.
- In a small pot, add your cashew butter, honey, and molasses, and stir till well combined. While stirring, bring the mixture to a low simmer and then immediately take off the heat and stir your vanilla and small bowl of spices into your wet ingredients.
- Pour your wet ingredients over your rice krispie cereal and stir together well, until all of the cereal is well covered with the mixture.
- Pour your gingerbread rice krispies into your pan and spread them evenly across your pan, so the top is smooth and as flat as possible.
- Place your gingerbread rice krispie treats into your fridge and let them cool for at least an hour.
- Remove from your fridge, take your gingerbread rice krispie treats out with the edges of your parchment paper, and cut them into 12 bars.
- Devour!
Notes
- If your spatula sticks too much while spreading, you can spray it with non-stick spray.
- These treats can be stored in an airtight container for up to one week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Mixing and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg