Photo by Jonathan Timmes

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12 Rice Krispie Squares

  • 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
  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.
  • from Tiffany MacIsaac of Buttercream Bakeshop, Washington, DC

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