I was perusing the net a few weeks ago trying to find an egg-free treat to bring for Christmas with my family. As I've mentioned before my 11 year old son has a peanut allergy so baking/cooking without nuts is second nature to me now. But when we get together with my extended family I also have to cook without eggs because my little 2 year old nephew has a peanut and egg allergy. Cooking and baking without eggs is a whole other ball game for this baker and I'm up for the challenge!
When I found this recipe on another blog called Recipe Rhapsody I knew it would be a hit. One of my favourite recipes to make during Christmas are my Chewy Sugar and Spice Cookies and these festive Rice Krispies squares taste just like them ... and are a whole lot quicker and easier to make!
The recipe uses Kraft Gingerbread Mallows which my sister picked up for me while she was on a shopping trip to the States recently. These are really cute marshmallows that are in the shape of gingerbread men! On a side note: I think these would look adorable sitting in a pumpkin spice latte!! How cute would that be?!? Unfortunately for us Canucks, I've never seen them here in Canada. Not to worry! The blogger who posted this recipe said that if you don't have the special Gingerbread Mallows, just use 10oz of regular mini marshmallows and double the four spices. You'll have the same taste and texture.
These were a big hit in our house with my kids begging for 'just one more'. There is no higher praise than that! Enjoy!
1/2 cup butter
1 (10oz) bag gingerbread marshmallows
1 tsp molasses
1/4 tsp each: cinnamon, ginger, nutmeg, cloves
several dashes of salt
6 cups Rice Krispies cereal
Grease an 8-inch square baking pan (sides should be at least 2-inches high). Set aside.
In a large pot (I used a soup pot), melt butter over medium-low heat. Stir in molasses, spices and salt. Stir in marshmallows until melted and smooth. Remove from heat.
Stir in Rice Krispies until coated with marshmallow mixture. Quickly spread into prepared pan and press down using a spatula or spoon coated lightly in butter. Let cool, cut into squares and serve (or store in an airtight container for a day or two).
Tip: Make sure you use a very large pot like I did. You need the extra room when stirring in the Rice Krispies.