A healthier spin on the classic Rice Krispie treat, with the addition of warm spices and molasses, these Gingerbread Rice Krispie Treats are a chewy, no bake, easy recipe to make that everyone will enjoy!
Are you looking for a fun, new recipe for the Holidays that your kids will love?
Maybe you want the recipe to be a little healthier? I’m always on the search for fun new desserts, and it’s a big bonus if they are made a little healthier too.
These Gingerbread Rice Krispie Treats are IT!
The classic Rice Krispie Treat was given a makeover; no longer loaded with marshmallows and butter, these Gingerbread Rice Krispie Treats are instead made with cashew butter and honey, for a dessert that’s made with more real food ingredients.
The only problem is, I’m having a hard time naming them, going back and forth between Gingerbread Scotcharoos and Gingerbread Rice Krispie Treats! Why??
- Scotcharoos are typically made with peanut butter, butterscotch, chocolate and NO marshmallows
- Rice Krispie Treats are typically made with butter and marshmallows, and no nut butters
- However, both desserts contain the classic rice krispie cereal and are loaded with chewy, sugar-y goodness
These Gingerbread Rice Krispie Treats have NO marshmallows, but contain nut butter. So, what the heck should I call them?! After much contemplation, I decided to go with “Gingerbread Rice Krispie Treats” because I think the term “Rice Krispie Treat” is used more universally.
It was for me at least! Once upon a time I thought I was eating Rice Krispie Treats my entire childhood…
I guess it doesn’t matter much what you call them after all.. what matters most is that these Gingerbread treats are DELICIOUS.
So, why should you make these Gingerbread Rice Krispie treats?
These Gingerbread Rice Krispie Treats are:
- Gluten-free (made with gluten-free rice krispie cereal)
- Refined sugar-free (only 1/2 cup of honey or maple syrup)
- Made with ZERO corn syrup, marshmallows or butter
- Filled with molasses, cinnamon, ginger, nutmeg, allspice and cloves
- No bake, quick AND easy to make
Chewy and spiced, these Gingerbread Rice Krispie Treats are a fun spin on the classic rice krispie treats, done in a healthier, Holiday-flavored way.
I brought some of these Gingerbread Rice Krispie Treats to a friend recently, who had just had a baby. Along with a batch of my Banana Bread Breakfast Cookies, she was set up with a healthy breakfast and a dessert to get through the week. Turns out she isn’t a big baker, so her request for me was some yummy baked goods 🙂
Not long after I gave them to her I got a text, it was the “omg… so good” text that always makes me smile 🙂
That’s why I love to bake. I love to bring that “omg… so good” feeling to other people when they eat the food I make. I love taking care of people and being a part of them enjoying the simple things in life, like a good breakfast cookie or rice krispie treat.
I hope you make these Gingerbread Rice Krispie Treats this Christmas and get that same “omg… so good” reaction! 🙂
Here’s to yummy Christmas treats and smiling faces with full tummies, whether you know what to call a dessert or not! 😉
- 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 *see notes
- 1 cup cashew butter
- 1/2 cup honey (or maple syrup if vegan)
- 3 tbsp molasses
- 1 tsp vanilla
Line a 9×9 pan with parchment paper with the edges sticking out on either side, to easily remove the Rice Krispie Treats later.
To prepare, 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. I like to use a spatula to spread the rice krispies around, and if your spatula sticks too much you can spray it with non-stick spray.
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.
*If your cashew butter is unsalted, I would recommend adding the 1/4 tsp of salt. If your cashew butter is salted, you may want to leave the salt out.