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the tops of decorated gingerbread house marshmallow treats

Gingerbread Marshmallow Treats

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These gingerbread rice krispie treats are so easy to make but so fun to decorate! Topped with a layer of chocolate cookie butter, these bars are sliced into little gingerbread houses and decorated with white chocolate icing.


Gingerbread Rice Krispie Treats

  • 3 tbsp unsalted butter
  • 1/2 cup (120g) cookie butter
  • 10 oz bag mini marshmallows
  • 1 1/2 tbsp molasses
  • 1 tbsp milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp kosher salt
  • 1 1/2 cups (150g) quick oats
  • 2 cups (55g) crispy rice cereal
  • Powdered sugar (for dusting)

Cookie Butter Fudge

  • 1/2 cup (80g) dark chocolate chips
  • 3/4 cup cookie butter, divided

White Chocolate Icing

  • 1/4 cup (55g) unsalted butter, room temp
  • 1/4 cup (27g) powdered sugar
  • 1/2 cup (80g) white chocolate chips, melted


Gingerbread Rice Krispie Treats

  1. Grease and line the bottom and sides of an 8×8 pan with parchment paper. Once stuck in, give the paper another spritz of nonstick spray on all sides.
  2. In a large pot over medium heat, melt together the butter and cookie butter.
  3. Once smooth, add in the marshmallows and melt completely. The cookie butter will appear clumpy at first, but will smooth out as the marshmallows melt.
  4. Remove from heat and mix in the molasses, milk, cinnamon, ginger, and salt.
  5. Then mix in the oats and rice cereal.
  6. Press the mixture into the bottom of the pan. Since the mixture is sticky, I like to lightly spray my hand with some nonstick spray to make this process easier.

Cookie Butter Fudge

  1. In a microwave safe bowl, add the chocolate chips and 1/2 cup of cookie butter. Melt in the microwave in 30 second intervals until smooth. Then mix in the remaining 1/4 cup of cookie butter.
  2. Pour over the bars and spread even. Chill the bars for about an hour or until the surface is set.

White Chocolate Icing

  1. Shortly before the bars are set, make the decorative icing.
  2. In a bowl using a fork or an electric mixer, mix together the softened butter and powdered sugar until smooth.
  3. Then in a microwave safe bowl, melt the white chocolate chips in the microwave in 20 second intervals. Make sure to mix the chocolate chips between each round and keep a very close eye on them. If white chocolate chips overheat, then turn thick and dry.
  4. Once smooth, mix the melted chips into the butter and sugar. 


  1. Lift the bars out of the pan and place onto a flat surface. Off to the side, dust a large baking sheet with powdered sugar (this is where we will place the sliced bars to prepare for decorating – the powdered sugar prevents them from sticking to the surface). 
  2. Slice the bars into 8 houses, following the image in this post (it’s easier to see rather than explain). You will have some small leftover pieces (perfect for snacking), but two of them can be stuck together to make one additional house. These are the two halves at the end of the second row of slices. 
  3. Peel the houses off of the paper and place onto the sheet of powdered sugar. If you’re having trouble, stick the bars into the freezer as they’re much easier to work with when chilled solid.
  4. Now place the icing into a piping bag fitted with a small round tip. Pipe your gingerbread house decorations and enjoy!
  • Prep Time: 1 hour
  • Chill Time: 1 hour
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
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