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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Gingerbread Rice Krispies Recipe

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This recipe for Gingerbread Rice Krispies is from VAB's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup plus 1 tablespoon butter
1 16 ounce bag marshmallows
Pinch salt
2 tablespoons molasses
2 drops brown food coloring (optional)
4 teaspoons freshly grated ginger
1 teaspoon powdered cinnamon
1/2 teaspoon ground cloves
5 1/4 cups Rice Krispies
8 ounces white chocolate
1/4 cup candied ginger, chopped
Directions:
Directions:
1. Place butter, marshmallows, and salt in a large pot and melt over low heat. When marshmallows are 80 percent melted, turn off heat and stir until completely melted. (You can also do this in a microwave to simplify.)
2. Add molasses, food coloring and spices. Whisk to combine.
3. Fold in Rice Krispies, making sure there are no dry pockets.
4. Press mixture into a greased brownie pan. Allow to set for 1 hour.
5. Remove from pan and place on cutting board. Cut to desired size.
6. Melt white chocolate, dip each Rice Krispie into chocolate and top with a sprinkle of candied ginger. Allow to set for 2 hours.

Serve immediately or store wrapped at room temperature for up to 1 week.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I substituted 1 teaspoon of dry ground ginger for the 4 teaspoons of fresh ginger.

Recipe by Tiffany Macisaac of Buttercream Bakeshop in Washington DC featured in The Local Palate magazine

 

 

 

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