Rice krispies treats are one of those classic kinds of snacks. Somehow I find myself forgetting about them a lot of times when I'm thinking of a treat to make. I think it might be because they're so simple to make and that there is no baking in the oven required. When they do slip into my mind and I choose to whip up a batch I'm never disappointed.
It's also easy to forget how versatile of a treat it can be. Add peanut butter. Smother them in chocolate. Stir in sprinkles. The possibilities are endless!
Seeing as Halloween is only a few days away and I'm in a full on pumpkin mindset, I knew I wanted to incorporate the flavor into my rice krispies. The key to using pumpkin puree in rice krispie treats is not using too much because the cereal will get soggy, but to compliment the pumpkin with the flavor of your favorite pumpkin pie spices; cinnamon, nutmeg and cloves! If you want to make them a little more festive looking, mix in some Halloween sprinkles, cut them with cookie cutters or shape them into balls and add a little stem. The possibilities are endless and I'm sure they'll be just as enjoyable any way.
Recipe slightly adapted from Sally's Baking Addiction.
- 3 tablespoons unsalted butter
- 1/4 cup pumpkin puree (blot moisture out of pumpkin puree with a paper towel)
- 10 ounces of mini marshmallows
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups rice krispie cereal
- Grease a 9x13 pan and set aside for later.
- In a large saucepan over medium-low heat, melt butter. Stir in pumpkin puree until warmed. Fold in marshmallows, frequently mixing until they are almost melted. Stir in vanilla, cinnamon, nutmeg, cloves and salt. Remove from heat.
- Let mixture sit for 20-30 minutes, or until it reaches room temperature, occasionally stirring so a hard layer does not form on surface.
- Stir in rice krispie cereal and mix until all cereal appears to be coated.
- Pour into prepared pan. Grease either your hands or a spatula to press mixture into pan. Put pan in refrigerator to set for 30 minutes. Cut and enjoy!
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