Mickey Gingerbread Inspired Rice Krispie Treats! ⋆ Brite and Bubbly

Mickey Gingerbread Inspired Rice Krispie Treats!

By: Vanessa Diaz | 0 comments

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Love Mickey Gingerbread cookies? Well check out these Mickey Gingerbread Inspired Rice Krispie Treats!

Hey All!

I don’t know about you, but my favorite holiday treats to make are the ones that look like Mickey Gingerbread Cookies. I’m obsessed with Mickey Gingy! That’s why I’m so excited to share these Mickey Gingerbread Inspired Rice Krispie Treats! They are so fun, taste amazing, and are the perfect holiday treat.

Here is how to make them!

1⁄2 Cup unsalted sweet cream butter
1 – 16 oz bag of mini marshmallows
1 tsp pure vanilla extract
1⁄4 Cup molasses
1 tsp ground ginger
1⁄4 tsp ground clove
1 1⁄2 Cup finely chopped gingersnaps
8 Cup rice krispies cereal
1 Four inch mickey mouse head cookie cutter
1 Cup cinnamon toast crunch cinnadust – amazon
1⁄4 Cup gold sanding sugar
1 – 8 oz Ghiradelli white chocolate melting wafers
1 – 8 oz Ghiradelli dark chocolate melting wafers 2 disposable piping bags
Red sanding sugar
Light blue sanding sugar
Purple sanding sugar
1 – 8 oz package hershey peppermint bark kisses
2 package of Wilton Black, Red and White bow royal icing decoration – using only the red bows

Using a large stock pot over medium heat, melt the butter and mix in the marshmallows and stir until mostly melted.

Stir in the vanilla extract, molasses, ginger and clove.

Remove from the heat and quickly mix in the gingersnap cookie crumbs and rice krispie cereal.

Press the rice krispie onto a 9×13 baking sheet with butter on your fingers to avoid the rice krispie from sticking to your fingers.

Spray the cookie cutter with pam cooking spray to help avoid the rice krispie sticking to the cutter. Take your cutter and cut out 16 mickey heads. You will most likely remold the rice krispie once you have cut out as many heads as possible in the 9×13. Some may be not so thick but that is fine!

Place the cut shapes onto another cookie sheet with lined with parchment paper that has been lightly sprayed. Let the treat sit for about 30 minutes.

Once the 30 minutes is up, melt the white chocolate and dark chocolate melting wafers. Scoop into their own individual piping bags.

Combine the cinnamon sugar with the gold sanding sugar in a small bowl. Dip the top of the rice krispie into the cinnamon sugar and lightly shake off any extra.

Cut the tip off the white chocolate and pipe out a outline around the edge of the rice krispie.

For Minnie Mouse, pipe a loop in the middle of the ears and pipe a line for her ‘smile’. Pipe a dollop of chocolate on the back of the bow to act as ‘glue’.

Line a second cookie sheet with parchment paper or use a silicone baking mat. Pipe out small 1 inch hearts in size using the white chocolate.

Coat the hearts in the red sanding sugar and allow to harden before blowing away any excess sugar. Gently remove from the cookie sheet and pipe a dollop in the center of the back of the heart Place in the center of the rice krispie for the ‘nose’.

Using the melted dark chocolate, scoop into the piping bag and cut the tip off and pipe on eyes above the nose. Using the white chocolate again, pipe medium size dollops, about 32 dots.

Sprinkle the blue sanding sugar on half of the dots and the purple on the other half allow to harden before blowing excess off.

Pipe a dollop on the back of the dots and place on the ends of the ‘smile’ Allow everything to harden slightly for about 30 minutes before enjoying.