PUMPKIN SPICE RICE KRISPIE TREATS
These Pumpkin Spice Rice Krispie Treats taste just like autumn. A simple 20 minute recipe that are the perfect balance of sweet and spice!
Provided by Janelle
Time 20m
Number Of Ingredients 5
Steps:
- Prepare a 9x13 casserole dish with cooking spray or butter and set aside.
- Melt butter in a large non stick skillet
- Add marshmallows and cook stirring regularly until marshmallows are melted.
- Add in vanilla and blend well.Add pumpkin pie spice and mix.Pour marshmallow mixture over Rice Krispies.
- Gently stir mixture and pour into prepared 9x13 casserole dish
- Allow to cool to room temperature and cut into squares.
Nutrition Facts : Calories 90 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 104 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
PUMPKIN SPICE RICE CRISPIE TREATS
Make and share this Pumpkin Spice Rice Crispie Treats recipe from Food.com.
Provided by GingerlyJ
Categories Bar Cookie
Time 40m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 9x13-inch baking dish (or a smaller dish - see Note below).
- In a heavy saucepan or Dutch oven, 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.
- 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.
Nutrition Facts : Calories 131.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 44.1, Carbohydrate 26.1, Fiber 0.3, Sugar 13.9, Protein 1
PUMPKIN SPICE KRISPIE TREATS
I don't remember where I found this recipe, but it has been much requested by family and friends. It is a fresh take on the standard treat and is especially appropriate during the fall months.
Provided by Chef Judie
Categories Bar Cookie
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted.
- Remove from heat.
- Stir in pumpkin pie spice.
- Add crispy rice cereal. Stir until completely coated.
- Using a buttered spatula or waxed paper, evenly press the rice mixture into a 13- x 9- x 2-inch baking pan coated with cooking spray.
- Cool.
- Cut into 2-inch squares.
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PUMPKIN SPICE RICE KRISPIE TREATS - SHUGARY SWEETS
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5/5 (4)Total Time 10 minsCategory Rice Krispie TreatsCalories 325 per serving
- Line a 9-inch square baking pan with foil. Grease the foil with butter (I use the butter wrapper to grease the foil dish). Set aside.
- In large pot, melt butter over medium heat. Add in marshmallows and stir constantly until melted (lower heat to low-medium). Remove from heat and quickly stir in pudding mix. Fold in cereal.
- Pour mixture into buttered foil pan. Press treats into pan (but not too hard, that will dry them out).
- Spread melted white chocolate over top of treats and sprinkle immediately with sprinkles. Allow to set about 1 hour. Cut and serve. ENJOY.
RICE KRISPIE TREATS - PUMPKIN 'N SPICE
From pumpkinnspice.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 114 per serving
- In a large saucepan, melt butter over medium heat. Once completely melted, add all but 1 1/2 cups of mini marshmallows. Turn heat to low and stir frequently to melt marshmallows. Be sure to melt marshmallows over low heat, as this will help them remain soft and gooey once cooled. Melting at too high of heat will result in a firm and drier texture.
- Once marshmallows are melted, remove pan from heat and stir in vanilla bean paste/extract, cereal, and remaining marshmallows. Stir until the everything is combined and the marshmallows are just beginning to melt. You don't want to overstir, as then you won't have those pockets of marshmallows.
- Transfer mixture to prepared pan and very lightly press down with a spatula or wet hands. Do not press firmly, as that will result in packed, hard and dry rice krispie treats. I just gently press ever so lightly, as we're looking for that chewy, soft texture.
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