Go Back
+ servings
Gingerbread man shaped chocolate caramel rice krispy treats

Gingerbread Rice Krispie Treats

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!
Don't want a whole pan? Make my small batch, Star Crunch Cookies!
Course Dessert, Snack
Cuisine American
Keyword homemade star crunch, little debbie, cookies
Prep Time 10 minutes
Total Time 30 minutes
Servings 20 gingerbread men
Calories 214kcal


  • 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


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.


  • 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!


Storage Instructions: Store in an airtight container. When properly stored, these will stay fresh for 3-5 days.


Serving: 1g | Calories: 214kcal | Carbohydrates: 37g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 112mg | Potassium: 57mg | Fiber: 1g | Sugar: 23g | Vitamin A: 755IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 3mg