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


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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


  • 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.

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