Pumpkin Spice Rice Krispie Treats
/This is the time of year when everything is coming up pumpkin including the old stand-by—Rice Krispie Treats. Last weekend I attended Family Dinner Night at my sister’s. For dessert she made Rice Krispie Treats but with a twist! To celebrate the season Pat made Pumpkin Spice Rice Krispie Treats. Yummy!
In my family, when you think of Rice Krispie Treats you always think of my sister, Pat. It’s one of her specialties. She says she’s made them so often over the years that she could make them in her sleep. Every once in a while she tries to jazz them up a bit. Sometimes she’ll add a chocolate drizzle or cut then into holiday shapes. This time she added pumpkin and spice. It turned out fabulous!
Pumpkin Spice Rice Krispie Treats
Serves 12
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 salt
6 cups crispy rice cereal
Instructions
Butter a 9x13-inch cookie sheet with lip. You can use an 8x11-inch baking pan. It depends on how tall you want your treats to be.
In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it’s 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. (If you are using salted butter, omit the pinch of salt.)
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.
Pour mixture into your prepared pan, spread out evenly and gently press down with a rubber