Gingerbread Rice Crispy Bars with Brown Butter Icing
Gingerbread flavors in a crispy rice treat. The perfect no bake dessert.
Ingredients
Rice Treats
- 3 tbsp Salted butter
- 10 oz Mini marshmallows
- 5 cups Rice Krispies cereal
- 1 tbsp Ground cinnamon
- ¾ tbsp Ground ginger
- ½ tsp Ground cloves
- ½ tsp Ground nutmeg
- 1 pinch Sea salt
- ⅓-½ cup Molasses
- ¾ tsp Vanilla extract
Brown Butter Icing
- 1 stick Salted butter
- 1 ½ - 2 cups Powdered sugar
- 2 tsp Vanilla extract
- 1 pinch Cinnamon
- 1 pinch Sea salt
Instructions
To make the Rice Crispy Bars
- In a 13"x9" pan, prep with baking spray or parchment paper. Set aside.
- In a small bowl, combine all gingerbread spices and mix then set aside.
- In a large pot, melt the butter over low heat.
- Add marshmallows and stir until partially melted.
- Add in the gingerbread spices and molasses into the marshmallows. Mix well.
- Remove from heat once all of the marshmallows have melted.
- Add in the cereal and stir well to coat all of the cereal.
- Press evenly into your prepare pan with a spatula.
- Refrigerate for 45 minutes or until firm.
To make the Brown Butter Icing
- In a clean pot (large or small would work fine). Melt the butter over medium heat.
- Cook the butter until it's a light brown color and has a toasted, nutty smell. This takes about 2-3 minutes.
- Remove from heat.
- Whisk in the sugar, vanilla, cinnamon and salt.
- If your icing is really thick, add in a tsp of warm water at a time. You are looking for a spreadable consistency.
- Remove your rice bars from the fridge and take them out of the pan. Cut them into smaller bars or sticks or really what ever shape you want.
- Spread your icing over the treat. I personally just iced one edge, but you can use as much icing as you would like.
- Set on a piece of parchment paper and move back into the refrigerator to harden. About 10-15 minutes.
- Serve or put into an airtight container to store in the fridge for freshness.
Notes
For additional Holiday flare, add some festive sprinkles!