Ginger Snap Crispy Treats
The classic crispy rice treat infused with the flavors of the holidays! Chewy, gooey and spiced just right. These treats are perfect for holiday parties!
Directions
1. Gather ingredients and line a 9x9 pan with a parchment paper sling. Lightly spray parchment and sides of pan with cooking spray. Set aside.
2. Melt butter in a large pot over medium-low heat. Add marshmallows.
3. Stir continuously until marshmallows begin to melt.
4. Add molasses, vanilla, ground ginger, ground cloves, and salt.
5. Continue to stir until spices are fully incorporated and marshmallows are completely melted. Remove from heat.
6. Add puffed rice cereal and ginger snap pieces.
7. Quickly stir until dry ingredients are fully coated with marshmallow mixture.
8. Transfer to greased pan, pressing mixture evenly into bottom of pan. Set aside.
9. Make the drizzle topping: Place white chocolate morsels and coconut oil together in a microwave-safe bowl. Microwave on high in 20 second intervals, stirring between each interval. Do not overheat. Once morsels are almost all melted, remove from microwave and stir until completely melted and smooth.
10. Add a dash of cinnamon, stirring to fully incorporate.
11. Drizzle the melted chocolate topping evenly over the crispy treats. Allow to cool.
12. Remove from pan and cut into 2-inch squares. Wrap each square individually in plastic wrap to store for up to 2 days at room temperature.
Ginger Snap Crispy Treats
ingredients:
- 1/4 cup unsalted butter
- 10 oz. mini marshmallows
- 1 tablespoon molasses
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground ginger
- dash of ground cloves
- dash of salt
- 1 cup chopped gingersnap cookie pieces
- 4 cups puffed rice cereal
- 1 cup white chocolate morsels
- 1 teaspoon coconut oil
- dash of ground cinnamon
instructions:
How to cook Ginger Snap Crispy Treats
- Line a 9x9 pan with a parchment paper sling. Lightly spray parchment and sides of pan with cooking spray. Set aside.
- Melt butter in a large pot over medium-low heat. Add marshmallows.
- Stir continuously until marshmallows begin to melt.
- Add molasses, vanilla, ground ginger, ground cloves, and salt. Continue to stir until spices are fully incorporated and marshmallows are completely melted. Remove from heat.
- Add puffed rice cereal and ginger snap pieces.
- Quickly stir until dry ingredients are fully coated with marshmallow mixture.
- Transfer to greased pan, pressing mixture evenly into bottom of pan. Set aside.
- Make the drizzle topping: Place white chocolate morsels and coconut oil together in a microwave-safe bowl. Microwave on high in 20 second intervals, stirring between each interval. Do not overheat. Once morsels are almost all melted, remove from microwave and stir until completely melted and smooth.
- Add a dash of cinnamon, stirring to fully incorporate.
- Drizzle the melted chocolate topping evenly over the crispy treats. Allow to cool.
- Remove from pan and cut into 2-inch squares. Wrap each square individually in plastic wrap to store for up to 2 days at room temperature.
Calories
126.97Fat (grams)
4.21Sat. Fat (grams)
2.28Carbs (grams)
21.78Fiber (grams)
0.28Net carbs
21.49Sugar (grams)
11.44Protein (grams)
1.12Sodium (milligrams)
67.15Cholesterol (grams)
5.83