Gingerbread house making for the Christmas season is one of the traditions we do in our home! We usually invite friends over and make a little party of it!
This is our 4th year making gingerbread houses and this was the first time it was an easy process and it was ALL deliciously edible. Who wouldn’t want to gobble down Chocolate Covered Rice Krispy treats!
Chocolate Covered Gingerbread House
- 1 cup Corn Syrup
- 1 cp sugar
- 1 cp peanut butter
- 6 cups of chocolate rice krispies type of cereal
1. Place first 3 ingredients in a small sauce pan and stir until sugar and peanut butter is dissolved. Remove from heat.
2. Add in cereal and mix well.
3. Place in a large cookie sheet that has been coated with cooking spray. Make sure your cookie sheet has sides that helps you build your base into a solid rectangle.
4. Let it cool.
5. Once it’s cool place your chocolate over it and place in fridge for a few minutes to allow it to harden.
6. Then cut into your house shapes. You may need to outline the house first on some paper and then cut it out from there. That’s what we did so we could have houses shaped exactly the same size.
Make a pattern from paper to use to cut out the 4 pc gingerbread house (see picture below) and lay over the rice krispy treats and cut it out. The melted chocolate makes it more stable when standing it up. Not to mention exceptionally yummy!
1. The two long pc will be in the middle and the 2 half pc are side walls.
2. We had friends over making these so we just put the icing in plastic bags and snip the end. Place icing between the long pc and the 1/2 wall.
3. Hold or secure with a cup or food can.
4. Once all 4 pc are glued you will end up with a roofless house. The roof was Graham crackers.
5. Then decorate with the candy using royal icing (recipe below) or this strong gingerbread house glue 2 tbl meringue powder, 1 3/4 cups of powdered sugar and 3 tablespoons of water.
The first time we made it we used this Royal Icing recipe which worked really well. My husband came to the rescue and helped me whip this up since I don’t do well with recipes that call for things like sifting, frothy, stiff peaks…