Gingerbread Marshmallow Crispies

Cindi Bauer


These Gingerbread Marshmallow Crispies are amazingly scrumptious! The extra added spices made these crispie treats oh so yummy!!!

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12, or (24) 2x2-inch squares
Stove Top


1 stick
butter or margarine
1/8 tsp.
ground allspice
1/8 tsp.
ground cinnamon
1/8 tsp.
ground cloves
1/4 tsp.
ground ginger
1 (10 oz.)
bag gingerbread marshmallows
5 cups
crisp rice cereal
holiday decorative sprinkles (red, green and white)


1Using a plastic sandwich bag, grease 1-(9x13-inch) baking pan with either butter, margarine. Set pan aside.
2Melt butter over low heat in a large Teflon coated pan.
3Add the spices and stir.
4Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.
5Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.
6Pour the marshmallow/cereal mixture into the baking pan.
7Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.
8Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.
9Let the bars set for a few hours before slicing them.
10I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.