These Gingerbread Marshmallow Crispies are amazingly scrumptious! The extra added spices made these crispy treats oh so yummy!!!
Gingerbread Marshmallow Crispies
1 stick butter or margarine
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 (10 oz.) bag Gingerbread Marshmallows
5 cups Crisp Rice Cereal
Holiday Decorative Sprinkles (red, green and white)
Using a plastic sandwich bag, grease 1-(9x13-inch) baking pan with either butter, margarine. Set pan aside.
Melt butter over low heat in a large Teflon coated pan.
Add the spices and stir.
Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.
Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.
Pour the marshmallow/cereal mixture into the baking pan.
Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.
Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.
Let the bars set for a few hours before slicing them.
Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)