Rice Krispy Treats are known in just about every household, yes? I don’t think I’ve ever met someone who doesn’t like this time tested treat. With Christmas right around the corner, I though that Gingerbread Man Rice Krispy Treats would be really fun and make a great edible gift too!
I was challenged by Kellogg’s® Rice Krispies® and the amazing women of TheMotherhood.com to create a fun treat for the holidays that you can make with your kids. Well, you know me and edible crafts. I was all over it, a perfect fit for me!
I did a live stream video feed with The Motherhood to demonstrate how to make these fun treats as well as their Tree Trimmer Treats. The Tree Trimmer Treats are made to look like little Christmas ornaments and the decorating possibilities are many!
You can get the recipe for the Tree Trimmer Treats here on the Rice Krispies website. I have a few tips for you if you decide to make these (all of these tips are demonstrated in the video):
[By the way, if you’d like to see how to make this holiday plate, check out my post on my craft blog – Make Your Own Holiday Tableware]
- Be sure to make the ornament hangers first. You need the treats to be warm so you can mold them easily, so having the hangers ready is essential.
- The easiest way to make the hangers is to squeeze the miniature marshmallow between your fingers, smooshing it. Then hold the licorice whip as close to the end as you can for best control. Turn and twist it to poke it through the marshmallow, then thread the other end through the hole you just made.
- Use vanilla frosting as glue to attach candies to the outside of the treats.
- You can also make a simple powdered sugar glaze (powdered sugar + enough milk to make it paintable) and brush it onto the treats with a pastry brush. Then you can sprinkle with jimmies, nonpareils, sprinkles, or decorator sugar. You can make vibrant colors by adding gel food coloring to the glaze as well.
To make the Gingerbread Man Rice Krispy Treats, I suggest using a metal cookie cutter. It has more strength and stability than its plastic counterpart and will be much more effective. Buttering or spraying the cookie cutter is optional. I found that it wasn’t needed as long as you follow the treat recipe correctly. Too much cereal can make for a dry treat, too much marshmallow can make them too sticky. Be sure to follow the measurements.
- You’ll need almond bark for this instead of baking chocolate or chocolate chips. Almond bark is made specifically as a candy coating and works best.
- You can decorate these guys with whatever you like, I used gumdrops, small colorful candies, and white and black decorator icing.
- I also suggest using lollipop sticks rather than popsicle sticks. Popsicle sticks are wider and will be harder to work with. Get lollipop sticks in the cake decorating section of your discount department store or craft supply store.
- My last tip is to use a large measuring cup with a handle to melt your chocolate in. This gives you a vessel with a handle so it’s easy to hold, and you can tilt the cup so that you can cover the entire surface of your treat with one swoop.
- 3 tablespoons unsalted butter, cut into 6 pieces
- 1 10-oz package of marshmallows
- 6 level cups of Kellogg's® Rice Krispies® cereal
- 1 package chocolate almond bark
- Gumdrops and colorful candies
- White and black decorator icing
- Miniature marshmallows
- Lollipop sticks
- Metal gingerbread and circle cookie cutters
- Non-stick cooking spray
- Spray a rimmed cookie sheet with non-stick cooking spray.
- Spray the inside of a large microwave safe bowl with cooking spray. Place the butter into the bowl and pour the marshmallows on top of the butter. Microwave for 2 minutes on high. Spray a heavy duty rubber spatula or plastic spoon with cooking spray. Stir the melted mixture together. If not completely melted, microwave in 15 second increments. Stir until silky.
- Add the cereal to the marshmallow mixture and mix until combined well. Transfer the mixture to the prepared cookie sheet. Spray your clean hands with cooking spray and press the mixture into the pan evenly. Allow to cool for 15 minutes or so before continuing.
- Use cookie cutter to make gingerbread men and circles for the gingerbread face pops. Press cookie cutter through the treats firmly and wiggle it back and forth to loosen it from the rest of the pan. Gently squeeze the sides of the cookie cutter to "grab" the treat and lift. Pop the treat out and continue to the next one.
- Once you have them all cut out, insert lollipop sticks by gently twisting and pushing.
- Cut the almond bark into pieces and place in a 4-cup glass measuring cup. Microwave on high for 1 minute. Stir. If there are still large piece, microwave in 20 second increments until melted and smooth.
- Holding the lollipop stick and tilting the cup holding the melted chocolate, place the front of the treat into the chocolate to cover the surface. Lift and let excess drip off a bit, then place on waxed paper or a cooling rack.
- Decorate with candy. Cut the tip of a gumdrop off for the buttons and use the larger end of the gumdrop as cheeks on the gingerbread circle faces. Use colorful candies for cheeks on gingerbread men. Cut miniature marshmallows in half to use as eyes on the gingerbread circle faces. Be sure to decorate with candies before the chocolate dries.
- Allow the chocolate to dry before using white and black decorator icing to add rick rack and eyes.