Pumpkin Pie Rice Krispie Treats Recipes

PUMPKIN PIE RICE KRISPIES TREATS

Steps:

• Grease a 9-inch round cake pan with cooking spray; set aside.
• Melt the butter in a large saucepan over low heat. Add the marshmallows and cook over low heat until completely melted, stirring frequently. Stir in the vanilla and cereal until evenly coated. Do not over mix.
• Press marshmallow mixture into the edges of the cake pan to form a 1-inch crust. (Use wax paper to help press without sticking. The more the cereal cools, the less sticky and easier to press.) Set aside and let cool while making the filling.
• Clean out the large saucepan to use for the filling.
• Melt butter in the saucepan over low heat. Stir in the pumpkin pie spice. Add the marshmallows and cook over low heat until completely melted, stirring frequently. Stir in the vanilla and cereal until evenly coated. Do not over mix.
• Press the marshmallow mixture into the middle of the cake pan up to the crust to form the filling. (You might not need all of the filling.) Let cool, then invert onto serving platter or cutting board.
• Slice into pie wedges and top with frosting using a star piping tip and sprinkles (optional).
• Store tightly covered for up to 5 days.

PUMPKIN RICE KRISPIE TREATS

Steps:

• Measure out rice krispies cereal and pour into a bowl. Melt butter in a 4 quart non-stick saucepan or pot over medium-low heat.
• Add marshmallows and stir and as they begin to melt start adding in the gel food coloring until desired color is achieved. Stir constantly until marshmallows have melted.
• Remove from heat then immediately pour in rice krispies cereal and gently stir and fold with a spatula until cereal is evenly coated. Let mixture cool slightly (until it's cool enough to handle with your hands).
• Spray hands with non-stick cooking spray then shape rice krispie treat mixture into balls about the size of a baseball, then insert 1 piece of the pretzel rod into the top center and reshape the pumpkin as needed. Transfer to a plate or dish sprayed lightly with cooking spray.
• Beginning on one side of the airhead candy cut out a leaf shape with clean scissors then use the remaining portion of the piece of candy to roll and shape into a thin rope shape then twist into a vine shape (or just shape the fondant accordingly, no cutting required).
• Place candy on the sides of each pretzel on the pumpkin (as pictured). Repeat with remaining candy. Store in an airtight container.

PUMPKIN PIE CRISPY RICE TREATS

Steps:

• For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
• Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
• For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
• Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.