Line a 9x9 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.