Tis the season to be festive and there’s nothing better than the smell of pumpkin spice, cinnamon, ginger, vanilla...but not all of us have the time and luxury to Martha Stewart it up at home. Perhaps you work late like I do or have kids to take care of on top of that. The holidays can be hectic and oftentimes we are exhausted by the time we get home. The last thing we want to do is bust out sheet pans and mixers to bake something, only to have to clean up the mess afterwards, spending well over an hour to two to cook up a holiday treat. Instead I dream about kicking my feet up to something delicious with a warm cup of tea and a holiday flick. And this exactly why I came up with this easy peasy recipe.
May I introduce to you Rice Crispy Treats A la Gingerbread Cookies.
Why I LOVE this recipe during the holidays?
Rice crispy treats is one of the easiest type of desserts to make. It requires less than 15 minutes of your time and you can whip up a whole batch all at once without using an oven or break out any special equipment.
All you need is a microwave, pan, bowl, spatula and knife! Less dishes means shorter cleanup time, more time to relax.
It has holiday flavors all over it! Crushed ginger thin crisps and cinnamon infused into the treat. This is an ode to those delicious gingerbread cookies we are so found of during the holidays.
You can’t mess it up, even if you are a novice in the kitchen.
"Gingerbread" Rice Crispy Treats
1 box of ginger thin cookies (or ginger snap cookies)
3 tablespoon butter
1 box of brown rice crispy cereal or regular rice crispy
1 bag of marshmallows
1. Crumble and crush your ginger thin cookies in a plastic ziplock bag. Heat you butter in a large glass bowl
3. Then add your marshmallows into the bowl with the melted butter and
microwave for 2-3 minutes or until it bubbles and is melted
4. Toss your rice crispy, ginger thin cookies, and pecans in
5. Using a rubber spatula, turn and fold until full incorporated
6. Layer greased wax paper into a baking pan and pour the mixture into the pan
and push down to create a nice rectangular brick of crispy treats.
7. Place in fridge for 5-6 minutes and remove.
8. Using the side of the wax paper, and pull the treat out. Press and mold into a
nice rectangular log. Spring crushed up ginger thins.
Slice into 1 Inch pieces and enjoy!
🥟 New to my page, find more stories and recipes of mine on Bulletin
📚Like my recipes? I wrote a cookbook! To buy my cookbook go to AMAZON: EASY ASIAN COOKBOOK BY CHEF KATHY FANG
👩🏻💻 Don't forget to SUBSCRIBE to my newsletter if you have not yet!