Description
Original Rice Krispies treats with a pumpkin twist.
Ingredients
- ¼ cups Measured From A (16 Oz.) Canned Pumpkin
- 3 Tablespoons Butter
- 1 teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 bag (10 Oz. Bag) Mini Marshmallows
- 1 teaspoon Vanilla
- 6 cups Rice Krispies Cereal
- ⅓ cups White Chocolate Chips
Preparation
1. Spray a 9×9 baking dish with cooking spray and set aside.
2. In a large saucepan heat your pumpkin, butter, nutmeg and cinnamon over medium heat. Once melted add your marshmallows, stirring frequently until they are melted. Remove from heat and add in your vanilla.
3. Set aside for 5-8 minutes, letting the mixture slightly cool. Add in your Rice Krispies and stir gently to coat all of the cereal. Transfer to your baking dish and press the mixture down into the dish. Refrigerate for at least 1 hour.
4. After your Rice Krispies treats have been in the fridge for an hour, put your white chocolate into a microwave safe bowl. Heat it, checking every 15 seconds until the chocolate is melted. Spread the chocolate over your treats and let it harden.
5. Cut into 12 squares and store in an airtight container for up to 5-7 days.
Recipe yields 12 bars.
