Pumpkin Pie Rice Krispie Treats

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.