Coat a 9x13 inch pan with non-stick cooking spray.

Measure the Rice Krispies into a large bowl; set aside.

Melt the butter in a large, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, 10-15 minutes.

Stir ocassionally to loosen brown bits on bottom of pan. Be careful not to let the butter burn.

When the butter is browned, remove from heat and stir in the cinnamon, nutmeg and ginger.

Add the marshmallows and return the pan to low heat. Continue stirring until the marshmallows are completely melted.

Pour the marshmallow mixture over the cereal and working quickly, stir to coat the cereal.

With the back of a buttered spoon (or buttered hands), press the mixture evenly into the prepared pan.

Cool and cut into bars.