Gingerbread Marshmallow Crispies

Cindi Bauer


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


☆☆☆☆☆ 0 votes

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)

How to Make Gingerbread Marshmallow Crispies


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

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