Gingerbread Rice Krispie Treats

by Heather of Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 10 minutes Cook Time: 5-8 minutes Makes: one 9x13-inch pan (approximately 12 bars)

5 cups Rice Krispie Cereal

25 gingersnap cookies, chopped and divided

5 tablespoons unsalted butter

6 cups miniature marshmallows

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 ounce white chocolate or vanilla almond bark

¼ teaspoon coconut oil or vegetable oil

Spray a 9x13-inch dish with non-stick baking spray. Set aside.

In a large bowl stir together the Rice Krispie Cereal and 1 cup chopped gingerbread cookies; set aside.

In a large sauce pan, melt butter over low heat. Once butter has melted, stir in marshmallows. Continue cooking over low heat, stirring constantly, until marshmallows and butter are fully melted together.

Stir spices into melted marshmallow mixture. Stir cereal/gingerbread mixture into melted marshmallows, stirring until well combined.

Using a rubber spatula sprayed with non-stick cooking spray, spread marshmallow covered cereal treats evenly into prepared 9x13-inch baking dish. Quickly press remaining chopped gingerbread cookies into the top of prepared treats.

In a small microwave safe bowl, combine white chocolate and oil. Microwave for 30 seconds. Remove melted chocolate from microwave and stir. Return to microwave to continue melting, if needed. Drizzle melted white chocolate evenly over the top of the prepared gingerbread cookie topped cereal treats.

Allow treats to sit for at least 30 minutes to 1 hour before slicing into bars. Store cereal treats in an air tight container.