Gingerbread Rice Krispie Treats
Serves 20
10 mins prep
30 mins total
With just a few ingredients, you can make these adorable Gingerbread Rice Krispie Treats! These chewy, chocolatey-caramel, no-bake bars are inspired by Little Debbie Star Crunch and are so easy to make!
Don't want a whole pan? Make my small batch, Star Crunch Cookies!
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Microwave Method:
In a small microwave-safe bowl, add 1 cup Kraft caramels and 1 tablespoon water. Melt caramel according to package instructions. Set aside.
In a large microwave-safe bowl, add ¼ cup unsalted butter (i.e. ½ stick) and ½ cup semi-sweet chocolate chips. Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted. Mix until mostly smooth (it's okay to have a few lumps).
Once melted & smooth, add 4 cups mini marshmallows but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.
Pour in melted caramel and mix chocolate mixture until smooth (it's okay if a few of the marshmallows aren't fully melted), then stir in ¼ teaspoon salt. Add in 4 cups crispy rice cereal and stir until coated.
Press into a greased or parchment-lined 9x13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).
If desired, press sprinkles on top to create details.
Stovetop:
In a large saucepan, melt ¼ cup unsalted butter, ½ cup semi-sweet chocolate chips, and 1 cup Kraft caramels on medium-low heat, stirring constantly.
Once melted, stir in the 4 cups mini marshmallows and continue stirring until completely melted. This will take 5-10 minutes for the marshmallows to fully melt; be patient and don't turn up the heat! ;)
Once smooth, add in ¼ teaspoon salt.
Remove from heat and stir in 4 cups crispy rice cereal. Mix until fully coated, then press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes, then enjoy!