Allergens: Milk

Diet: Gluten-Free

For “crust””

• 1/4 cup salted butter, browned
• 2 cups mini marshmallows
• 2 cups Rice Krispies cereal

For “filling”:

• 1/3 cup salted butter
• 3 cups mini marshmallows
• Orange food coloring *optional*
• 1 teaspoon pumpkin pie spice, plus extra for garnish
• 4 cups Rice Krispies cereal
• Whipped cream can, for serving

Preparation

1. Grease a 9×9 baking dish and set aside.
2. For the crust layer, heat a pan over medium heat with the butter until it starts to turn golden, then add marshmallows until melted, then fold in the rice krispies. Spat the mixture into the prepared 9×9 and evenly flatten. Set aside to cool.
3. For the filling layer, melt the butter in the pot, then once it’s melted add the pumpkin pie spice and a few drops of orange food coloring. Add marshmallows until melted then fold in the rice krispies. Spat the mixture over the crust layer and evenly pat.
4. To serve, cut into 16 squares, then top each square with a dollop of whipped cream and a dash of pumpkin spice or cinnamon.

Allergens: Milk, Gluten, Eggs

For brownies:

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 2 tablespoons whole milk
• 1 1/2 cups milk chocolate chips
• 2/3 cup flour
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract

For frosting:

• 3/4 cup unsalted butter, softened
• 3 tablespoons pumpkin puree
• 2 cups powdered sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• A pinch of kosher salt

Preparation

1. Preheat the oven 325 F and prepare a 8×8 baking dish.
2. In a sauce pot, combine the milk, butter, and sugar until simmering. Turn off the heat and stir in chocolate chips until smooth. Let cool slightly.
3. Combine and whisk together the dry ingredients for the brownies. Set aside
4. Whisk the eggs and vanilla into the chocolate mixture, then gradually add the dry ingredients to the batter.
5. Whisk together the dry ingredients into the batter, then use a spatula to add batter to prepared baking dish.
6. Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean. Let cool. Make frosting by combining the softened butter and pumpkin puree in a stand mixer fitted with the whisk attachment.
7. Add in pumpkin pie spice, vanilla, and salt. Use a spatula to clean the sides, then slowly incorporate the powdered sugar until a smooth buttercream forms.
8. Once brownies are cool, spread frosting over brownies, then cut.