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Soft, sticky, and crunchy, rice krispie treats are an easy no bake dessert that can deliver fun textures in one tasty package. To get into the spirit of the cooler months of fall and winter, whip up a batch of gingerbread latte rice krispie treats!

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Just after I finished shooting these gingerbread latte rice krispie treats, my dad called and we got to chatting. He asked if I came up with the recipe or if I was using someone else’s. While I’m sure I am not the only person in the world to create a recipe like this, it is my own recipe and it came about naturally.

When I plan my content calendar months in advance, I cycle through different categories of bakes. I put “rice krispie treats” on my calendar in November, so I knew I had to come up with a solid seasonal flavor. After consulting another spreadsheet of ideas, I went with “gingerbread latte” inspired by the Starbucks menu.

Gingerbread Latte Rice Krispie Treats

I used my brown butter caramel rice krispie treats as the base for my recipe. The brown butter adds a nutty, caramel-esque flavor that I thought would pair really well with the gingerbread spices. I also increased the butter just a smidge and decreased the cereal for a chewier, more marshmallowy treat.

The gingerbread cookies from my gingerbread marshmallow bites have the perfect spice blend, so that was my starting point for flavor. I scaled the spices back a hair and added a good bit of (decaf) espresso powder.

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Top Tips for Rice Krispie Treats

Heat the marshmallows on a low temperature just until they are melted. High temperature and over heating can create hard treats.
I feel that large marshmallows melt more evenly.
Spritz your spatula with cooking spray for easy stirring and pressing.
For thick treats use a 7×11 pan. For thinner treats, use a 9×13 pan.
Press the mixture gently to prevent crushed cereal.

White Chocolate Drizzle

I could not call these gingerbread latte rice krispie treats without some sort of creamy element. At first, I considered throwing in some unmelted mini marshmallows to represent the milk in a latte, but instead I chose to do a simple white chocolate drizzle.

A tiny little white chocolate drizzle adds the creamy factor without overpowering the dessert. I opted to just drizzle a small portion of each treat. You could also top the chocolate with a sprinkle of cinnamon, if that’s your vibe.

Related Reading: Cinnamon Maple Rice Krispie Treats

Thicc Bois

I have always used a 9×13 pan to make my rice krispie treats. But years ago, a fellow baking friend made these thicc treats for a charity bake sale I hosted. They were glorious in their chonky appearance and I finally decided to make mine big like those ones.

For these gingerbread latte rice krispie treats, I used a 7×11 pan. They were thicc bois. Choose whichever size pan you prefer. The thinner ones are, of course, easier to eat, but the chonky ones are more satisfying.

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Enjoy!

A perfect balance of flavor and texture, I hope you get to whip up a batch of gingerbread latte rice krispie treats this holiday season. The warm espresso pairs perfectly with the spice blend of cinnamon, ginger, and cloves.

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Gingerbread Latte Rice Krispie Treats

With molasses, espresso, and a gingerbread spice blend, these chewy treats are bursting with flavor.

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Course Dessert

Cuisine American

Keyword Brown Butter, Cinnamon, Espresso, Fall, Ginger, Holiday, Marshmallow, Molasses, White Chocolate

Prep Time 15

Cook Time 15

Resting Time 4

Total Time 4 30

Servings 9 big treats

Calories 268kcal

Author Colleen

Ingredients

6 Tbsps unsalted butter
1 Tbsp molasses
2 tsps espresso powder I used decaf
1 tsp vanilla
1 tsp cinnamon
1 tsp ginger
Pinch of salt
¼ tsp cloves
10 oz marshmallows
6 oz puffed rice cereal
1 oz white chocolate chopped

Instructions

Prepare a 7x11 dish* by spraying with oil, then line it with parchment paper. Spray the paper lightly and set the pan aside for later.
Place the butter in a large pot and melt over a medium- low heat. Once melted, bump the heat up to medium and cook, stirring regularly, until the butter begins to turn a light amber.
Remove the pot from the heat and stir in the molasses, espresso, vanilla, spices, and salt. Then stir in the marshmallows. Once the marshmallows are starting to melt and incorporate into the butter, place the pot back on a low heat. Stir until the mixture is just melted.
Scrape any excess mixture off of the spatula and spray the spatula with a spritz of oil. Fold in the puffed rice cereal until completely combined.
Add the mixture to the prepared dish using a greased spatula to gently, but firmly, press it into the pan. Let the rice krispie treats cool and set up for at least a few hours, or overnight. Once firm, slice into squares.
Gently melt the white chocolate in the microwave on half power. I did 30 seconds, stirred, then 5- 10 second bursts. Stir until melted. Using a spoon or a piping bag, drizzle over the squares and let it set for 15 minutes. Enjoy!

Notes

A 7x11 dish will create very thick treats. For thinner treats, use a 9x13 dish. You will be able to get about 16- 20 servings.

Gingerbread Latte Rice Krispie Treats

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