Pumpkin Spice Rice Krispy Treats
Once I saw this autumn twist on a classic treat I just had to try it. It looks easy enough, relatively difficult to mess up, I mean… it is just a rice krispy treat, after all. Given my list of other krispy treat creations, how could I pass it up? Plus, um hello – PUMPKIN!
If you want an easy treat to take to a work potluck or just want a creative way to use up the rest of your crisp rice cereal (or leftover pumpkin puree), go ahead and give these bars a whirl.
Pumpkin Spice Rice Krispies
- 3 tablespoons unsalted butter
- 1/4 cup canned pumpkin puree
- 1 (10 ounce) bag mini marshmallows plus one cup
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of allspice
- Pinch of freshly grated nutmeg
- Pinch of kosher salt
- 6 cups puffed rice cereal
Butter a 9×13-inch baking dish (I like to line mine in plastic wrap – no mess to clean up!)
Melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.
THIS NEXT PART IS IMPORTANT…
Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.)
Add the puffed rice cereal and stir, using a silicone spatula, until combined.
Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.
* I suspect the world will not come to a screeching halt if you use pumpkin pie filling, just reduce or omit the other spices (except vanilla)
