{PUMPKIN SPICE AND EVERYTHING NICE – Rice krispie treats}

So, Rice Krispie treats, easily one of the most know recipes for “least amount of things that can be messed up”, right?! I can honestly say that I have only made Rice Krispie treats once or twice in my life, which was about 10-12 years ago.

Well, let me just say, I seem to hold up a good relationship with “Murphy’s Law” when it comes to me making anything sweet. If there is any smidgen of thing that could be done/forgotten that would make it a complete BUST, leave it to me to somehow do it! (And I did just that with this recipe) But give me a good (non-baking) recipe and I will ROCK IT. I actually whole heartedly LOVE cooking, but baking… just no. I think it has to do with the preciseness that most baking recipes require. Most everything has to be measured for it to be successful. Whereas, with cooking a meal, you can improvise a little more. If you mess something up, aside from just completely torching it to a burnt crisp, there are ways you can kinda-sorta bounce back and still have a decent, edible meal.

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Pumpkin Spice Rice Krispies

I decided to try rice krispie treats first because it basically, is pretty simple and can be done fairly quickly. I was trying to get my kiddos packed to leave with their Noni, plus trying to pack because my husband and I were leaving for Las Vegas the next day. Trying to do this recipe in a hurry was my mistake. For the love of CRISPY rice, when something says “let cool before adding to other ingredients”, LET.IT.COOL.

 

WHAT YOU NEED –

  • 6 cups crispy rice cereal
  • 1 (10 oz.) bag mini-marshmallows
  • 1/4 cup pure pumpkin puree
  • 3 TBSP unsalted butter
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/4 tsp vanilla extract
  • (optional) 2-3 oz. pure white chocolate, chocolate candy; melted

 

INSTRUCTIONS –

  1. Spray a 9×13 baking pan with non-stick spray. Some people like to use an 11×7 because they like thicker treats – go with your preference. Set pan aside.
  2. In a large saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold marshmallows, stirring frequently until completely melted.psrk52
  3. Stir in vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat. Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature (failure to cool the mixture will result in soggy rice krispie treats). Add the cereal and stir until combined. I underlined and made that bold (if I could put flashing lights and bright neon signs on it, also, I would) because this is the step that I did not take too seriously which resulted in TWO batches of these completely going to waste. IMG_0854
  4. Pour mixture into prepared baking pan and gently spread out evenly. I recommend spraying the back of a large spatula with non-stick spray and gently pressing the mixture so you avoid “packing” it down. Allow to set for about 30 minutes before cutting into squares. I thought it would be cute to use a melon baller to try and make small, bite size balls. That didn’t turn out as successful as I had hoped because A) I needed to wait until they were more “set” and B) I had to smash them into the baller which kind of took away the crispy texture. So just stick with squares!

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    Pumpkin Spice Rice Krispies – Chaos and Bravery

*Optional – melt your white chocolate and drizzle over squares.

Store in an airtight container up to one week. Enjoy! I really hope that you all enjoyed this – I sure did! I am really looking forward to the next recipe/project! Stay tuned!

-Rachael

{Pumpkin Spice and Everything Nice – Rice Krispie Treats}
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