Kellogg’s® Rice Krispies® Gingerbread Christmas Treats

• Produce

  • 2 tsp Ginger, ground

• Breakfast Foods

  • 6 cups Kellogg's rice krispies cereal

• Baking & Spices

  • 2 cups Chocolate candy melts
  • 1 tsp Pumpkin pie spice

• Dairy

  • 3 tbsp Butter

• Desserts

  • 5 1/2 cups Jet puffed marshmallows, mini

• Other

  • decorative paper straws (or pop sticks

Found on blommi.com

Description

Ingredients

• 3 tbs butter
• 2 tsp ground ginger (1 for the chocolate)
• 1 tsp pumpkin pie spice
• 5½ cups of Jet-Puffed Mini Marshmallows
• 6 cups of Kelloggs® Rice Krispies® cereal
• 2 cups of chocolate candy melts
• decorative paper straws (or pop sticks)

Directions

• Line a large baking dish with parchment paper.
• Melt the butter in a large non-stick pan over medium heat, along with one tsp of the ginger and the pumpkin pie spice. Once melted, add the mini marshmallows. Stir frequently. Once the marshmallows start melting reduce heat to low-medium. Stir until smooth.
• Add the Kelloggs® Rice Krispies® cereal and mix until the cereal is fully coated. Then scoop into the parchment lined baking dish and smooth out the top.
• Press gingerbread boy cookie cutters into the slightly set Kelllogg’s® Rice Krispies® Treats. Remove excess around the cutter and set aside. Gently press down along edges to release the gingerbread boy Rice Krispies® Treat. Once you have cut out all you can, stuff the extra pieces into cutters and press to form more gingerbread boys.
• Insert the paper straws into the Kelllogg’s® Rice Krispies® Treats.
• Melt the candy melts in microwave on high (with 1 tsp of ginger), using 20-30 second intervals with stirring. When nearly melted remove and stir until last bits are dissolved. Dip or spoon onto the fronts of the Rice Krispies® Treats and smooth out. Set aside to cool.
• Once cooled, decorate the Kelllogg’s® Rice Krispies® Christmas Treats with icing and small candies.