Grease a 9x13 baking dish with butter or line it with parchment paper. This keeps the treats from sticking and makes it easier to lift them out later.

In a large saucepan, melt four tablespoons of unsalted butter over low heat. Stir until it is fully melted.

Pour in 10 oz of mini marshmallows, stirring continuously until melted and smooth. This usually takes a few minutes on low heat.

Stir in molasses along with cinnamon, ginger, and cloves. Stir until everything is evenly combined.

Remove marshmallow mixture from the heat and add to 6 cups of rice cereal. Gently fold the mixture until the rice cereal is completely coated.

Pour the mixture into your prepared pan. And use a spatula or a sheet of parchment paper to press it down evenly across the pan.

Allow your treats to cool for at least 5 minutes. They will still be slightly warm.

Melt your white chocolate wafers in the microwave following the package instructions. Spoon the melted chocolate into a small piping bag or a zip top bag, snip the corner, and drizzle it over the pan in any pattern you like.

While the chocolate is still soft add sprinkles on top

Let the gingerbread rice Krispie treats cool at room temperature for about twenty minutes, or until the chocolate has hardened and the bars feel firm.

Once everything is set, cut the treats into twelve squares. Serve right away or store in an airtight container for later.