Irresistible Gingerbread Rice Krispie Squares with Decadent Cinnamon Ganache: The Ultimate Holiday No-Bake Treat
Prepare to transform your perception of a beloved classic! These Gingerbread Rice Krispie Squares elevate the humble treat into something truly magical. Infused with a harmonious blend of warm, inviting spices, the wholesome nuttiness of oats, and the delightful chewiness of dried cranberries, they offer a burst of festive flavor in every bite. And for the ultimate indulgence, a luscious, velvety cinnamon ganache frosting takes them to an unparalleled level of decadent deliciousness. Perfect for holiday gatherings, a cozy evening treat, or simply to satisfy a sweet craving, these squares are surprisingly easy to make and guaranteed to disappear fast. (Jump straight to the recipe!)
For many across North America, few things evoke a stronger sense of childhood nostalgia than a plate piled high with Rice Krispie squares, often accompanied by a tall, frosty glass of milk. This simple, yet profoundly beloved, no-bake confection was a ubiquitous presence at nearly every potluck, birthday celebration, school event, or family gathering involving food during my formative years. It was the quintessential comfort food, effortlessly sweet and wonderfully crunchy.
However, despite its widespread appeal, this iconic treat was a rare sight in our own home. Our kitchen cupboards, brimming with homemade goods and wholesome ingredients, seldom housed boxed cereals. Marshmallows, the sticky, sweet glue that binds these squares together, were a special commodity, typically reserved for the joyous occasion of camping trips and toasting over an open fire. Consequently, my opportunities to savor the delightful crunch and sweetness of Rice Krispie squares were limited to visits at friends’ houses or the much-anticipated 4-H potluck dinners. It wasn’t a matter of deprivation; my mother was, and still is, an extraordinary cook who consistently provided us with nourishing and delicious meals. It was simply that this particular American confection wasn’t part of her European culinary upbringing, and she initially found its appeal somewhat perplexing.
I distinctly recall an amusing incident when my uncle from Germany visited us when I was about ten years old. He was utterly captivated by marshmallows, finding their unique texture and sweetness fascinating. So enamored was he that he packed several bags of them into his suitcase to take back home, a curious souvenir from the New World. Years later, when we hosted a German exchange student, she took a foods class at the local high school. One of the very first recipes she learned to prepare was, you guessed it, Rice Krispie squares! She became completely hooked, a true “Rice Krispie Square junkie,” proudly making batches of them for us at home on a regular basis. Naturally, when it was time for her to return to Germany, we ensured her suitcase was equipped with a generous box of Rice Krispies and a fresh bag of marshmallows. While marshmallows might be more readily available in Germany today, they certainly haven’t permeated the everyday food culture there in the same way they have here in Canada and the rest of North America.
Our modern, convenience-driven society has even embraced these squares to the extent that they are available pre-made and individually wrapped on grocery store shelves. Yet, it always strikes me as peculiar why anyone would choose to buy them when crafting a fresh batch at home is so incredibly quick, simple, and infinitely more satisfying. The homemade version, after all, carries that extra touch of love and fresh flavor that pre-packaged items simply can’t replicate.
My personal relationship with marshmallows, however, has had its bumpy moments. During our younger years, my mother, with the best of intentions, would line up my four sisters and me to administer our daily spoonful of dreaded cod liver oil. It was an event we all faced with considerable trepidation. On one memorable occasion, she devised a well-meaning plan to make the vile offering more palatable: a marshmallow, swiftly stuffed into our mouths immediately after we’d grudgingly swallowed the oily dose. You can well imagine the ensuing taste and texture combination – the slick, fishy oil clashing with the spongy, sweet marshmallow – and the rather dramatic outcome that followed. For many years thereafter, my palate could only tolerate marshmallows when they were charred to an absolute crisp over a roaring campfire, and even then, only the blackened outer layer. The soft, squishy, fluffy insides were forever tainted in my mind, irrevocably linked to that unforgettable cod-liver-oil incident.
To this day, I still find it challenging to eat an untoasted marshmallow on its own. However, Rice Krispie Squares – those delightful, crunchy, marshmallow-bound treats – have always been a glorious exception! So, now that I’ve perhaps thoroughly turned your stomachs and committed the very sin I’ve always chastised my children for – disgusting talk at the dinner table – allow me to steer our conversation back to how truly, undeniably delicious these particular gingerbread-spiced squares are. They represent the ultimate redemption for the marshmallow in my culinary narrative.
I’ve long incorporated quick oats into my Rice Krispie squares, primarily as a subtle attempt to enhance their nutritional value and add a pleasant, wholesome texture. Now, with the increasing awareness of the numerous health benefits of cinnamon, I seize every opportunity to weave its wonderful, warming flavor into my recipes wherever possible. The addition of dried cranberries serves multiple purposes: they introduce delightful bursts of tartness, cleverly offsetting the sweetness of the marshmallows, while also contributing additional fiber and a touch more nutrition. But it’s the aromatic combination of warm, cinnamony, and gingery spices that truly makes these squares sing, infusing them with an irresistible festive charm. Who, after all, can resist the comforting allure of gingerbread? You might even find yourself almost convinced that these treats are genuinely good for you!
And if you wish to elevate these festive squares to an entirely new echelon of gourmet indulgence, the addition of a rich, velvety chocolate cinnamon ganache is an absolute game-changer. While I genuinely believe they taste utterly delicious even without the topping, the ganache transforms them into a sophisticated dessert experience. My family adores this spiced-up rendition of Rice Krispie squares, and they have become an indispensable part of our holiday baking traditions. The distinct gingerbread spices imbue them with a truly festive spirit, making them a perfect, easy-to-make treat for any celebration. As my oldest son aptly put it, with eyes wide and a square in hand, “these are really addictive.”
Consider the classic Rice Krispie square: it’s like a comfortable, warm flannel robe – familiar, comforting, and always welcome. But then, imagine these Gingerbread Rice Krispie Squares, perhaps adorned with that glossy cinnamon ganache, as a sultry chocolate evening gown – sophisticated, dazzling, and utterly captivating. The choice, my dear baker, is entirely yours to make, but both versions promise pure bliss.
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Kitchen Frau Notes for Perfect Gingerbread Rice Krispie Squares: It’s important to be mindful that many crispy rice cereals available on the market are unfortunately not gluten-free, as they frequently contain barley malt as an ingredient. If you are adhering to a gluten-free diet, always scrutinize the labels meticulously and actively seek out a brand that explicitly states it is gluten-free to ensure your squares are safe for consumption.
For those who require a dairy-free option, this recipe is wonderfully adaptable. Simply substitute a high-quality dairy-free margarine in place of the butter. If you opt to include the luscious ganache topping, use a rich coconut milk (the full-fat canned variety, not beverage-style) to achieve that desired creamy consistency.
If you’re looking to further expedite the already rapid preparation time of this recipe and happen to have a jar of pumpkin pie spice blend conveniently located in your spice cabinet, you can easily substitute 2 teaspoons (10ml) of it for the individual spices listed below. This will provide a similar warm, autumnal, and festive flavor profile with minimal fuss.
When it comes to marshmallows, I typically count out 40 regular-sized marshmallows from a larger bag to ensure consistent results. However, if you purchase a standard 250-gram bag, it usually contains approximately 37 marshmallows. To compensate for this slight difference and prevent your squares from becoming too firm, reduce the amount of crispy rice cereal by about ¼ to ½ cup. This adjustment ensures the perfect balance of stickiness and crunch.
The type of oats you use in this recipe makes a noticeable difference. This recipe performs best with quick-cooking oats, often simply labeled as “quick oats.” Old-fashioned or large-flake oats are generally too coarse and will result in a chewier, less cohesive square. Conversely, instant oats are typically too finely processed and might alter the texture excessively. As Goldilocks might say, the quick oats are “juuuuuust right,” offering the ideal texture and integration into the marshmallow mixture.
Gingerbread Rice Krispie Squares Recipe
This recipe creates a festive, spiced twist on the classic no-bake treat, perfect for any occasion that calls for a little extra warmth and flavor!
- 5 cups (125gms) crispy rice cereal (ensure gluten-free if needed)
- 1 cup (100gms) quick oats (not instant or old-fashioned)
- ½ cup (65gms) dried cranberries or raisins (optional, but highly recommended for bursts of tartness)
- ¼ cup (60gms) unsalted butter or dairy-free margarine
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 40 regular marshmallows (or a 250 gm bag, *see note above regarding cereal adjustment)
- 1 teaspoon pure vanilla extract
Instructions:
1. Prepare Your Pan: Begin by lightly greasing a 9×9-inch or 9×13-inch pan with butter or a non-stick cooking oil spray. The choice of pan size depends on your preference for square thickness; a larger pan yields thinner squares, while a smaller one produces thicker, chewier treats. Set this aside, ready for the mixture.
2. Combine Dry Ingredients: In a large, sturdy mixing bowl, measure out the crispy rice cereal, quick oats, and the dried cranberries or raisins (if you’re using them). Give them a quick toss to ensure they are well combined. This initial step ensures an even distribution of all the wonderful textures and flavors. Set this bowl aside for a moment.
3. Melt and Spice the Butter: In a heavy-bottomed saucepan, melt the butter over medium heat. Once the butter has fully melted and is gently bubbling, add the ground cinnamon, ginger, nutmeg, and allspice. Stir this fragrant mixture constantly for about 1 minute. This crucial step helps to “bloom” the spices, releasing their full, intoxicating aromas and intensifying their flavors. The heavenly aroma that will fill your kitchen at this point is simply divine!
4. Melt the Marshmallows: As the spiced butter begins to bubble gently, add all the marshmallows to the saucepan. Continue to stir constantly with a rubber spatula, ensuring the marshmallows melt evenly and don’t stick to the bottom. Keep stirring until you have a smooth, glossy, and entirely melted marshmallow mixture. Immediately remove the saucepan from the heat to prevent overcooking, and stir in the pure vanilla extract. The vanilla adds a beautiful depth to the sweetness.
5. Combine Wet and Dry: Pour the warm, sticky marshmallow mixture directly over the crispy rice cereal, oats, and cranberries in your large mixing bowl. Use your rubber spatula to scrape every last bit of the gooey goodness from the saucepan.
Working quickly, before the marshmallow mixture cools and stiffens, gently fold everything together with your spatula. Continue mixing until all the dry ingredients are thoroughly coated with the sweet, sticky, marshmallowy goo. Ensure no dry spots remain.
6. Press into Pan: Scrape the entire mixture into your prepared greased pan. Now, here’s a little trick for easy handling: lightly coat the inside of your hands with a smear of butter or a quick spray of cooking oil. Then, gently but firmly pat the mixture down into the pan, spreading it out evenly. Be careful not to crush the cereal, as you want to maintain that delightful crispness.
7. The Secret Chef’s Treat: A word to the wise (and slightly mischievous): you might want to tell any eager children that the leftover sticky-crispy bits clinging to the bowl and spatula will make them sick. Then, once they are safely out of sight, quickly scrape those delicious remnants off and savor them yourself. It’s a dirty job, but someone has to keep the kids safe from imaginary illnesses, right?
8. Cool and Cut: Allow the pan of these delightful gingerbread rice krispie squares to cool completely at room temperature, or expedite the process by placing them in the refrigerator for about an hour. Once cooled and firm, cut them into your desired square sizes. Before the kids or other eager taste-testers get their hands on them all, discreetly hide a few away for your own private enjoyment. These spiced treats are absolutely wonderful served with a cold glass of milk, of any kind.
Or, take them to the next level of indulgence with this incredible frosting . . . (it’s simple to make, but dangerously delicious!)
Decadent Cinnamon Ganache Recipe
This rich, glossy ganache takes your Gingerbread Rice Krispie Squares from delightful to absolutely divine, adding a layer of sophisticated chocolate and spice.
- 1 cup (6 oz/170gms) good quality dark chocolate, in chunks, chopped, or even chocolate chips if in a pinch
- ¾ cup (180ml) heavy whipping cream
- 1 teaspoon (5ml) ground cinnamon
Instructions:
1. Melt Ingredients: Place all the ingredients – the chopped dark chocolate, heavy whipping cream, and ground cinnamon – into a small, heavy-bottomed saucepan. Set the saucepan over medium-low heat. The key here is gentle heat to prevent scorching the chocolate.
2. Achieve Smoothness: Stir the mixture constantly with a spatula or whisk. Continue stirring until all the chocolate has completely melted and the ganache becomes beautifully smooth and glossy. Remove the saucepan from the heat as soon as it reaches this consistency. Allow the ganache to cool for a few minutes until it is lukewarm – it should still be pourable but slightly thickened.
3. Frost and Set: Carefully pour the lukewarm ganache evenly over the pan of your prepared Gingerbread Rice Krispie Squares. Use a spatula to gently spread it out to cover the entire surface. Allow the ganache to rest and set. This will take about an hour in the refrigerator for a firmer set, or a little longer if left at room temperature.
4. Slice and Serve: Once the ganache has firmed up to your liking, use a sharp knife to slice the squares. For clean, neat cuts, wipe the knife clean after each slice. The result is a beautifully layered treat where the spiced, crunchy base is crowned with a rich, creamy chocolate topping.
*A quick note on flavor: In the ganache-frosted version, the vibrant gingerbread flavors within the Rice Krispie squares become much more subtle. They shift from being the main attraction to providing a delicate, spicy undertone that perfectly complements the rich, creamy chocolate. While the un-ganached squares highlight the spices, with the ganache, sometimes it truly is all about that glorious chocolate!
Guten Appetit! Enjoy every single bite!
We hope you thoroughly enjoy creating and indulging in these unique Gingerbread Rice Krispie Squares, whether plain or adorned with their decadent cinnamon ganache crown. They are a testament to how a simple treat can be elevated into a truly memorable dessert, perfect for sharing joy and warmth with loved ones during any season.
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You might also like these other delightful no-bake and crispy rice treats:
Choco-Crisps: Crunchy Little Rice Krispie Cookies
Spiced Rice Krispie Christmas Trees
Rice Krispie Easter Egg Nests
3-Ingredient No-Bake Cereal Bar Squares