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.
RICE KRISPIE PUMPKIN TREATS
Marshmallow rice krispie treat colored orange and shaped into small pumpkin shapes, and using green "Mike & Ike" candies as the stem. Easy, and very kid friendly recipe great for any fall holidays!
Provided by pieceacake4u
Categories Dessert
Time 30m
Yield 12-15 pumpkins, 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Melt margarine in large microwave safe bowl. Add marshmallows, and heat again in microwave until soft and fluffy. Put in a few drops of food coloring to achieve desired color. Stir in cereal and mix well. Using lightly greased hands, shape into small handful sized balls. Place onto pan lined with parchment paper and put candy piece in the top for a stem. Pumpkins aren't generally perfectly round, so it makes this a very kid friendly recipe.
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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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).
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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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