With just a few ingredients, you can make these adorable Gingerbread Rice Krispie Treats! These chewy, chocolatey-caramel, no-bake bars are inspired by Little Debbie Star Crunch and are so easy to make!
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Why I Love This Gingerbread Man Rice Krispie Treats
- No bake! In the midst of holiday baking, I love a good no bake recipe that you can whip up in the microwave.
- Easy to make: These are a low effort addition to your holiday tray that still look super cute!
- Incredible texture: The sweet & salty flavor combined with the chewy texture makes these one of my favorite rice krispy treat recipes to make!
Ingredient Notes & Substitutions
- Caramel: I used to make my star crunches with salted caramel baking chips but I think they were discontinued. So I retested this recipe with Kraft caramels and they work well! I prefer using the squares vs. the Kraft "bits".
- Chocolate chips: I just use regular semi-sweet chocolate chips for this.
- Rice Krispy Cereal: You can use any rice krispy cereal for these.
Make it gluten-free! Use your favorite gluten-free cereal to make this gluten-free. Be sure to check all ingredient labels to ensure compliance.
Watch me make these on TikTok!
How to Make Gingerbread Rice Krispy Treats
The step-by-step tutorial demonstrates how to make these in the microwave. If you plan to make them on the stovetop, scroll to the recipe card at the end of this post for the instructions.
Step 1: Melt Caramel
In a small microwave-safe bowl, add caramel candies (1 cup) and water (1 tablespoon). Melt caramel according to package instructions. Set aside.
Tip: I used Kraft caramels; I find that the squares melt better than the "bits".
Step 2: Make Coating
- In a large microwave-safe bowl, add unsalted butter (¼ cup, i.e. ½ stick) and chocolate chips (½ cup). Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted. Mix until mostly smooth (it's okay to have a few lumps).
- Once melted & smooth, add mini marshmallows (4 cups) but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.
- Pour in melted caramel and mix chocolate mixture until smooth (it's okay if a few of the marshmallows aren't fully melted), then stir in salt (¼ teaspoon).
- Add in rice cereal (4 cups) and stir until coated.
Step 3: Press Into Pan
Press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).
Tip: Using a parchment sling will allow you to easily lift the bars out of the pan for easy cutting.
Step 4: Cut into shapes
Use a mini cookie cutter to cut into shapes. You can make these with any shape; a Christmas tree would also be super cute!
Step 5: Decorate, if desired
If desired, press sprinkles on top to create easy details. You can also use melted almond bark and a piping bag to pipe on the details.
Tips & Variations
- Use the scraps! You can either press the scraps back into the cookie cutter or roll into balls for a 2-for-1 presentation.
- Use different shapes: You can use any Christmas or themed cookie cutter for these!
- Stack between parchment: Because these are a bit sticky, if you need to stack them, I suggest layering a piece of parchment in between.
Storage & Freezing
- Storage: Store in an airtight container for up to 1 week. If stacking, layer between parchment to prevent sticking.
- Freezing: While I do think these are best fresh, you can freeze for up to 1-2 months. Layer between parchment, if stacking, and allow to come to room temperature before eating. Note that some brands of sprinkles can bleed their colors when thawing.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Gingerbread Rice Krispie Treats
Ingredients
- 1 cup Kraft caramels This is a roughly 30 caramels
- 1 tablespoon water
- ¼ cup unsalted butter unsalted or salted work, just not margarine
- ½ cup semi-sweet chocolate chips
- 4 cups mini marshmallows This is the big 1lb (16oz. bag)
- ¼ teaspoon salt
- 4 cups crispy rice cereal a 12-ounce box is enough
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
Microwave Method:
- In a small microwave-safe bowl, add caramel candies (1 cup) and water (1 tablespoon). Melt caramel according to package instructions. Set aside.
- In a large microwave-safe bowl, add unsalted butter (¼ cup, i.e. ½ stick) and semi-sweet chocolate chips (½ cup). Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted. Mix until mostly smooth (it's okay to have a few lumps).
- Once melted & smooth, add mini marshmallows (4 cups) but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.
- Pour in melted caramel and mix chocolate mixture until smooth (it's okay if a few of the marshmallows aren't fully melted), then stir in salt (¼ teaspoon). Add in crispy rice cereal (4 cups)and stir until coated.
- Press into a greased or parchment-lined 9x13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).
- If desired, press sprinkles on top to create details.
Stovetop:
- In a large saucepan, melt unsalted butter (¼ cup, i.e. ½ stick), semi-sweet chocolate chips (½ cup), and caramel candies (1 cup) on medium-low heat, stirring constantly.
- Once melted, stir in the mini marshmallows (4 cups) and continue stirring until completely melted. This will take 5-10 minutes for the marshmallows to fully melt; be patient and don't turn up the heat! ;)
- Once smooth, add in salt (¼ teaspoon).
- Remove from heat and stir in crispy rice cereal (4 cups). Mix until fully coated, then press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes, then enjoy!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Kathleen says
Ignore my comment. I’m sorry I didn’t go all the way through. I made them stovetop and they’re delicious !
Kathleen says
Hi would it be ok to melt everything on top of the stove using a double boiler ?
Thank you !
Melissa says
Yes! I recommend melting the caramel first then adding the rest of the ingredients.
Tomma Marcincuk says
My favorite part of this recipe: no bake! Such a fun twist on a classic treat!
Mollie says
So GOOD! And so CUTE! I just made one batch to start, but I'll be making more.
Melissa says
Thank you so much for leaving a review, Mollie!
Adrienne says
Cutest krispie treats! I made these as part of the Baking Challenge to add to my holiday cookie tray. I love that I can make it all with just the microwave! So easy to make and clean up is easy also! Just adorable and tasty, too!
T Riggillo says
Made these but cut into small square shape. Very sweet but everyone loved the chewiness
Melissa says
Thank you so much for leaving a review!