Pumpkin Spice Latte Rice Krispie Treats

Name: Pumpkin Spice Latte Rice Krispie Treats
Prep time: 20 min
Cook time: 5 min
Total time: 2 h 25 min
Yield: 18 large bars
Ingredients: 1 jar marshmallow cream; 1 teaspoon espresso powder; ¼ cup unsalted butter; ¼ cup pure pumpkin; 1 teaspoon pumpkin pie spice; 1 package large marshmallows; 8 cups Rice Krispies cereal; 16 ounce white chocolate; 3 Tablespoons Sprinkles

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
18 large bars
Calories
223 kcal
Course
Snacks
Cuisine
American

Pumpkin Spice Latte Rice Krispie Treats

Nicole Henderson

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Chewy Pumpkin Spice Latte Krispie Treats have all the delicious fall flavors and a marshmallow filling, plus melted white chocolate on top. And a pinch of espresso for good measure!

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Ingredients

Servings

1 jar marshmallow cream 7 ounce
1 teaspoon espresso powder
¼ cup unsalted butter
¼ cup pure pumpkin canned
1 teaspoon pumpkin pie spice
1 package large marshmallows 16 ounce
8 cups Rice Krispies cereal
16 ounce white chocolate melted
3 Tablespoons Sprinkles optional

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Instructions

Line an 8-inch square baking dish with parchment paper. Set aside.
In a small bowl combine marshmallow cream with espresso powder. Set aside.
In a large saucepan, add butter and pumpkin. Heat over medium high heat and bring mixture to a boil, while stirring constantly. Continue boiling for about 2 minutes, allowing all the excess liquid from the pumpkin to cook off.
Add pumpkin pie spice and marshmallow to saucepan. Reduce heat to low, and stir until smooth and all the marshmallows are melted. Remove from heat.
Fold in the Rice Krispies cereal. Pour half the cereal mixture into the bottom of the prepared baking dish. Press gently into baking dish using a small piece of parchment paper. Spread marshmallow cream mixture over first layer of cereal using an offset spatula. Top with the remaining cereal mixture, pressing gently with an extra piece of parchment paper.
Cover with plastic wrap and allow treats to set up firmly, about 2 hours. Once firm, remove treats from pan by lifting with the parchment paper. Place on a cutting board and make three vertical and three horizontal cuts. You will have 9 large squares. Cut each square in half from corner to corner, creating 18 triangles. Separate slightly on cutting board. Spread melted white chocolate over the top of each treat. Add sprinkles and/or a pinch of pumpkin pie spice to each treat. Store in airtight container at room temperature for up to 3 days. ENJOY.

Notes

To help prevent them from being soggy, you're going to cook down your pumpkin puree with butter for several minutes until the excess liquid has burned off.
Then proceed by adding in your marshmallows and stirring until they are smooth. You'll want to add the cereal quickly and press half of the mixture into a parchment paper lined baking dish.
In a small bowl, you'll combine the ingredients for the marshmallow filling and then spread that over your first layer of krispies, followed by your remaining cereal mixture.
NOTE: Do not press these firmly into the pan. I use my fingers (which I butter lightly) to press my krispies GENTLY. The firmer you press, the dryer and harder they become. Trust me. I'm a krispie treat expert. I wear a badge.

Nutrition Information

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Calories 223kcal (11%) Carbohydrates 27g (9%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 14mg (5%) Sodium 89mg (4%) Sugar 17g (34%)