Pumpkin Spiced Brown Butter Rice Krispie Treats
User Reviews
5
Pumpkin Spiced Brown Butter Rice Krispie Treats
Description
Starting by browning butter until it develops a deep golden color and nutty aroma, this recipe then melts most of the marshmallows into the butter base, adding vanilla and pumpkin pie spice for warm spice notes. The mixture is combined with crispy rice cereal and pressed into a foil-lined pan, then finished with remaining marshmallows. The result is a treat with a chewy, slightly crisp texture on the edges, infused with autumnal spice flavors.
The butter browning step intensifies richness and adds complexity to the sweet base. Pumpkin pie spice introduces recognizable warm tones of cinnamon, nutmeg, and clove. These treats suit fall gatherings or snacks where a familiar cereal treat benefits from seasonal adaptation. Optional flaky sea salt can provide a savory contrast.
Following detailed preparation and baking tips, including pan lining and cooking temperature monitoring, helps achieve even texture and prevents burning during butter browning.
Ingredients
- ½ cup butter (1 stick)
- 16 ounces mini marshmallows divided, (divided
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 5½ cups crispy rice cereal
- sea salt optional, flaky
Instructions
- Spray an 8x8 square pan with cooking spray (or lightly oil it). Line the pan with heavy duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. Spray the foil with cooking spray. Set aside. Also spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.
- Heat the butter in the prepared pot over medium heat. After the butter melts it will start to splutter a bit and a white foam will develop on the top. If it’s spluttering and splattering too much reduce the heat a bit. Continue cooking for 3-5 minutes until the butter turns a deeper yellow. Start stirring at this point until the butter turns a deep golden brown and has a nutty aroma.
- Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the marshmallows to the butter. Stir (with the oiled spatula or spoon) until the marshmallows melt and the mixture is smooth. then add the vanilla and pumpkin pie spice and stir to combine.
- Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir just until they’re beginning to melt (you want little pockets of marshmallow).
- Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in or the bars will be dense. Sprinkle the top lightly with flaky sea salt, if desired. Allow to cool and enjoy! You can store the treats in an airtight container at room temperature for up to 2 days.
Notes
- Carefully monitor the butter to prevent burning while achieving a deep brown color and nutty aroma.
- Use a foil-lined pan sprayed with cooking spray for easy release and cleanup.
- Use an oiled spatula or spoon when stirring sticky marshmallow mixture to prevent sticking.
- Add flaky sea salt at the end to balance sweetness if desired.
- Follow the detailed timing and temperature guidance to ensure the proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 74mg | 3% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 177IU | 4% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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