Gingerbread Vegan Rice Krispie Treats

1 In a large pot, one you will be able to fit all 8 cups of cereal in, heat the vegan butter on medium. 
2 Once the butter has melted, add the vegan marshmallows, and stir to combine.
3 Reduce the heat to low, and continue to stir frequently until the marshmallows have melted and are fully combined with the butter. This may take 5-7 minutes or so. 
4 Then pour in the molasses, vanilla, ginger, cinnamon and cloves. Stir to fully combine everything. 
5 Turn off the heat and immediately pour all the rice cereal into the pot. Stir to combine and coat all the cereal evenly with the marshmallow mixture. 
6 Next, scoop all of the rice krispie treat mixture into a 13x9 inch rectangular baking dish that has been sprayed with non-stick spray or lined with parchment paper. 
7 Now, press the rice krispie treats down into the pan evenly. It will be very sticky at this point, so I take a piece of parchment paper and lay it over the top of the mixture and use that to press it all down so it is flat and even. 
8 Chill for at least an hour, but they keep well in the fridge for about a week. 
9 Before serving, top with melted white chocolate, or extra cinnamon if desired. Cut into squares and serve.