PUMPKIN PIE CRISPY RICE TREATS
Steps:
- For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
- Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
- Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
- For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
- Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.
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 RICE KRISPIES® TREATS™
Endow your next batch of RICE KRISPIES® TREATS™ with pumpkin spice and everything nice. And by everything nice, we mean candy corn!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 14 servings
Number Of Ingredients 4
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
- Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well. Press onto bottom of prepared pan. Decorate with candy corn; cool.
- Use foil handles to lift cereal mixture from pan; cut into shapes with pumpkin-shaped cookie cutters. Or, use knife to cut into bars.
Nutrition Facts : Calories 160, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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.
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
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- 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.
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