Gingerbread Rice Krispie Treats

Step 1

In a small microwave-safe bowl, add caramel candies (1 cup) and water (1 tablespoon). Melt caramel according to package instructions. Set aside.

Step 2

In a large microwave-safe bowl, add unsalted butter (¼ cup, i.e. ½ stick) and chocolate chips (½ cup). Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted. Mix until mostly smooth (it's okay to have a few lumps).

Step 3

Once melted & smooth, add mini marshmallows (4 cups) but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.

Step 4

Pour in melted caramel and mix chocolate mixture until smooth (it's okay if a few of the marshmallows aren't fully melted), then stir in salt (¼ teaspoon). Add in rice cereal (4 cups) and stir until coated.

Step 5

Press into a greased or parchment-lined 9x13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).

Step 6

If desired, press sprinkles on top to create details.

Step 7

In a large saucepan, melt butter, chocolate chips, and caramel on medium-low heat, stirring constantly.

Step 8

Once melted, stir in the marshmallows and continue stirring until completely melted. This will take 5-10 minutes for the marshmallows to fully melt; be patient and don't turn up the heat! ;)

Step 9

Once smooth, add in salt.

Step 10

Remove from heat and stir in rice cereal. Mix until fully coated, then press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes, then enjoy!