The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Gingerbread Rice Krispies

Advertisement

Ingredients

4 tablespoons butter

1 16-ounce bag marshmallows

Pinch salt

2 tablespoons molasses

2 drops brown food coloring (optional)

4 teaspoons freshly grated ginger

1 teaspoon powdered cinnamon

½ teaspoon ground cloves

6 cups Rice Krispies

8 ounces white chocolate

¼ cup candied ginger, chopped

Directions

  1. Place butter, marshmallows, and salt in a large pot and melt over low heat. When marshmallows are 80 percent melted, turn off heat and stir until completely melted. (You can also do this in a microwave for a super-simple procedure.)
  2. Add molasses, food coloring, and spices. Whisk to combine.
  3. Fold in Krispies, making sure there are no dry pockets.
  4. Press mixture into a greased brownie pan. Allow to set for 1 hour.
  5. Remove from pan and place on cutting board. Cut to desired size.
  6. Melt white chocolate, dip each Krispie square into chocolate, and top with a sprinkle of candied ginger. Allow to set for 2 hours. Serve immediately or store wrapped at room temperature for up to 1 week.
Print Recipe