Gingerbread Latte Rice Krispie Treats
With molasses, espresso, and a gingerbread spice blend, these chewy treats are bursting with flavor.
Servings 9 big treats
Calories 268kcal
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
- ΒΌ 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.