4 tablespoons unsalted butter

2 tablespoons mild molasses

½ teaspoon fine sea salt

1 teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground allspice

⅛ teaspoon ground nutmeg

8 cups (16 oz) mini marshmallows, divided

7 cups Rice Krispies cereal

Cook Mode Prevent your screen from going dark

Line a 9×13-inch baking pan with parchment paper or lightly grease it.
In a large pot over low heat, melt the butter. Stir in molasses, salt, ginger, cinnamon, allspice, and nutmeg until combined.
Add 6 cups of the mini marshmallows and stir until fully melted and smooth.
Remove from heat and add the Rice Krispies cereal, stirring until evenly coated.
Fold in the remaining 2 cups of mini marshmallows for extra texture.
Press mixture evenly into the prepared pan with a buttered spatula or wax paper. Don’t press too firmly to keep them soft and chewy.
Let cool completely at room temperature for about 1 hour.
Cut into squares or rectangles and serve.

Drizzle with melted white chocolate or top with festive sprinkles for decoration.

Add chopped crystallized ginger for an extra spicy kick.

Make dairy-free by using vegan butter and marshmallows.

Press into cookie cutters for holiday-shaped treats.

Store in an airtight container for 3–4 days or freeze up to 1 month.