If there is one thing in the whole wide world I love, it's fall. And one of the best things about fall is pumpkin. You have complete license to add pumpkin to anything and everything this season, and no one thinks you are nuts. I fully support this, and to contribute to the madness I made these.
First, I didn't use "puffed rice cereal" because I have a Costco size box of Cinnamon Cheerios that the daughter decided she doesn't like (which is nuts, because that stuff is amazing; it does mean more for me, and I'm totally fine with that.). And when you have enough cereal to feed an army and only two adults, you need to make sacrifices. Like mixing them up with pumpkin and marshmallows.
- 1.5x the recipe; the bars were thinner than I would have liked. I did use a 9x13 pan, and the author of this recipe used 8x11 (where do you get such a thing) so I understand why mine weren't as tall.
- Perhaps try it out with Golden Grahams, as that would also be tasty. But that would be on the third time I make it, not the next time.
- I used parchment paper instead of buttering the pan, in an effort to justify eating more treats later on. It worked pretty well. (see amazing photo to left)
- I used Cinnamon Cheerios, and I'd try it with the Rice Krispies next time to see if there is a big difference.
- Because life is short, and browned butter is delicious, I browned the butter for a deeper, nuttier flavor.
serves 12
3 tablespoons unsalted butter 1/4 cup canned pumpkin puree
1 (10 ounce) bag mini marshmallows plus one cup
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of allspice
Pinch of freshly grated nutmeg
Pinch of kosher salt
6 cups puffed rice cereal
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.
• Note: I call for a 9x13-inch dish here, but I often use an 8x11-inch because I like taller treats. Any size in this range should do.
Recipe found Apartment Therapy's Kitchn
