It’s Pumpkin Time with a Snack, Crackle and Pop!
By Julie Cader
Rice Krispies is one of our favorite cereals in the pantry. And if you’re from Australia and New Zealand, you’ll know what I mean when I say Rice Bubbles! I wanted to make a snack that was festive for the fall season and I was inspired when making a loaf of pumpkin bread—I simply skimmed off ¼ cup of the canned pumpkin pie mix before making the bread. The trick to this recipe is to let the pumpkin, chocolate and marshmallow mixture cool before adding the cereal.
Pumpkin and White Chocolate Rice Krispie Treats
- 4 tablespoons butter
- ¼ cup Libby’s Pumpkin Pie Mix
- 1 bag of mini marshmallows
- 8 pieces of Hershey’s Bliss White Chocolate
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 cups Rice Krispies cereal
- Brach’s candy corn pieces for decoration
Melt butter over medium heat in large saucepan. Add the pumpkin pie mix and chocolate and cook until melted. Stir in vanilla, spices and marshmallows until completely melted. Allow mixture to cool to room temperature, around 30 minutes.
Fold in the cereal and gently stir until well combined.
Press the mixture into a buttered baking dish and press candy corn in a festive design on top of mixture. Let set for an hour before cutting.
I love pumpkin season–the falling leaves have come again! Enjoy!
