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 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Gingerbread Rice Krispies

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