Baking

Pintertest #4: Pumpkin Spice Krispie Treats

It’s the second Friday of the month, so that means it’s time for a new Pintertest! This past fall I didn’t have access to an oven, so I went through a baking withdrawal. So I would go on Pinterest and dream about making fall things, and I was bummed that I was missing out on the pumpkin spice craze. I’m making up for it now, though, so that’s why you’re seeing a pumpkin spice recipe at the beginning of January.

pskt2

Anyway, the author of the recipe responded to comments on her original recipe and made a few tweaks to address an excess moisture problem. I decided to do this post on the updated recipe. She recommends either drying out the pumpkin puree beforehand, or adding half of what it calls for. I decided to cut the pumpkin in half, because drying out the pumpkin sounded like it could get pretty messy. I also added some extra marshmallows because it still seemed a little too runny. It turned out great and they taste wonderful!

Ingredients

  • 3 Tbsp butter
  • 5 cups mini marshmallows
  • 2 Tbsp pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 6 cups crispy rice cereal

Directions

  1. Melt butter in a large saucepan over medium heat. Add marshmallows and stir constantly until melted. Add pumpkin and spices. Stir until well combined.
  2. Remove from heat. Fold in the rice cereal until well combined.
    pskt1
  3. Spread out in a greased 13 x 9 pan. Cover with a piece of wax paper and press into the pan to level it off. (If you cut the recipe in half, use an 8 x 8 pan instead.)
  4. Allow the treats to cool for about 15 minutes before cutting and serving. Makes about 24 treats.

This recipe is really quick and simple, and the results are delicious!

 

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3 thoughts on “Pintertest #4: Pumpkin Spice Krispie Treats

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