Pumpkin rice krispie treats dipped in white chocolate. Quick and easy fall dessert idea to make with the kids or bring to your next holiday gathering.
No baking required. Sometimes that’s just how we like it.
Since fall is officially upon us, all the treats, desserts and dinner plans change from salads and BBQ to warm and comforting. It’s a welcome change for most people, even if you have to pretend it’s autumn in the warmer parts of the country.
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The cozy socks go on and fall scents are added to the candle warmer. I’d say it’s the best season but that’s just my inner New England girl, showing her true colors. (see what I did there)
So it’s official, we’re getting ready for pumpkin this, comfort food, that and all the desserts in between. Including these quick and easy, irresistible, homemade pumpkin rice krispie treats.
Just remember to take off the socks and put on the flip flops before picking the kids up from school. Since, here, it’s still 85 degrees at the end of September.
PUMPKIN RICE KRISPIE TREATS
- 1 stick of butter (½ cup)
- 16 oz. mini marshmallows
- 2 tsp. pumpkin pie spice
- 6 cups krispie rice cereal
- 4 oz. white chocolate
*Recipe makes 16 rectangles with a medium thickness in a 9″x13″ baking dish or 9 extra thick squares in a 9″x9″ baking dish.
MELT BUTTER AND MARSHMALLOWS
Heat a large sauce or sauté pan to medium/low heat. Melt 1 stick butter (half a cup). Once melted add 16 ounces of mini marshmallows. Stir frequently until melted. Add 2 tsp. of pumpkin pie spice. Stir.
Pumpkin pie spice alternative- Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice and ground cloves. If you don’t have any pumpkin pie spice on hand you can make your own using these ingredients. Use 1 tsp. cinnamon, ¼ tsp. ginger, ¼ tsp. allspice, ¼ tsp. ground cloves and ¼ tsp. nutmeg.
*Note- If you melt the marshmallows too quickly, you’ll end up with hard pumpkin rice krispie treats. Low and slow is the way to go.
KRISPIE RICE CEREAL
In a large bowl add 6 cups of krispie rice cereal. Pour warm, melted, marshmallow mixture on top of the krispie rice and stir with a spatula until combined. Press into a baking dish and allow to cool in dish at last 30 minutes before cutting.
Once full cooled, cut into evenly sliced squares or rectangles. Melt 4 oz. of white chocolate and dip each rice krispie treat into the melted chocolate. Allow extra chocolate to drip off. Lay flat on a baking tray with mat and allow to harden.
If you’d like to keep it simple and leave the marshmallow treats in the dish, you can still add a drizzle on top to give it a bit of extra sweetness.
Melt desired amount of white chocolate. Either drizzle on top using a spoon or pipe with a piping bag for a more professional look.
WHY USE MINI MARSHMALLOWS
Using mini marshmallows makes it extra easy for them to melt evenly. Of course you can use large ones too, but you’ll have to be patience as they melt and resist turning up the heat as that can make your rice treats turn a bit more hard.
Also be sure to use fresh marshmallows that are soft and not ones that you may have leftover that are a bit hard or stale.
Why doesn’t your recipe not call for pumpkin puree?
I really like just using the pumpkin pie spice. It gives it an added pumpkin fall flavor while still allowing for soft, chewy bars that have a bit of crisp to them. I have tried recipes that call for pumpkin puree but I found them to make my rice krispie treats more soggy than I would have liked. In the end pumpkin puree just wasn’t for us.
TIPS FOR THE PERFECT RICE KRISPIE TREATS
Use Fresh Marshmallows: Fresh marshmallows melt more evenly than stale ones. Be sure to check the expiration date on your marshmallow package.
Low Heat: When melting butter and marshmallows, use low heat to avoid scorching them. Stir constantly and be patient. High heat can result in a tough, chewy texture.
Stir Frequently: Stir the marshmallows and butter mixture constantly to prevent sticking and burning. A silicone spatula works well for this.
Mix Quickly: Once the marshmallows are completely melted, add the krispie rice cereal and stir quickly to coat them evenly. Work efficiently as the mixture starts to set fast.
Press Firmly: Transfer the mixture to a greased or lined pan and press it down firmly using a greased spatula or your hands. This helps to create dense, chewy treats.
Cooling Time: Allow the treats to cool in the pan at room temperature for at least 30 minutes before cutting. This helps them set properly.
Use Parchment Paper: Lining your pan with parchment paper makes it easier to remove and cut the treats without sticking.
Cutting Tips: Use a sharp knife or a greased cookie cutter to cut the treats into desired shapes. Re-grease the knife or cutter as needed to prevent sticking.
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HOW TO STORE LEFTOVERS
Leftovers can be stored in an airtight container at room temperature for up to one week. If you stack them, be sure to place wax paper or parchment paper between layers to prevent sticking.
These pumpkin rice krispie treats are so easy to make and take no time at all. It’s a great dish to bring to family gatherings and one that the kids will love to help make. It’s the perfect autumn dessert that everyone will be grabbing for. So maybe make extra.
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Easy Pumpkin Rice Krispie Treats Dipped In Chocolate
- 1/2 cup butter (1 stick)
- 16 oz mini marshmallows
- 2 tsp. pumpkin pie spice
- 6 cup krispie rice cereal
- 4 oz white chocolate
- Heat a large sauce or sauté pan to medium/low heat. Melt 1 stick butter (half a cup).
- Once melted add 16 ounces of mini marshmallows. Stir frequently until melted. Add 2 tsp. of pumpkin pie spice. Stir.
- In a large bowl add 6 cups of krispie rice cereal. Pour warm, melted, marshmallow mixture on top of the krispie rice and stir with a spatula until combined.
- Press into a baking dish and allow to cool in dish at last 30 minutes before cutting.
- Once full cooled, cut into evenly sliced squares or rectangles.
- Melt 4oz of white chocolate and dip each rice krispie treat into the melted chocolate. Allow extra chocolate to drip off.
- Lay flat on a baking tray with mat and allow to fully set.
- Serve and enjoy!
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