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Pumpkin Caramel Rice Krispie Squares
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Large saucepan
  • 8x8 inch pan
  • Mixing spoon

Ingredients
  

  • 2 tablespoons butter
  • 3 cups mini marshmallows
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 4 cups Rice Krispies cereal
  • 1/4 cup caramel sauce

Instructions
 

  • Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
  • Stir in the pumpkin puree and pumpkin pie spice until the mixture is evenly orange and spiced. Remove the pan from heat.
  • Add the Rice Krispies cereal and fold gently until every piece is coated. Press the mixture into a greased 8x8 inch pan using a sheet of parchment paper or buttered hands.
  • Drizzle the caramel sauce evenly over the top. Let the squares cool at room temperature for 30 minutes before cutting into four large pieces.

Notes

Press the warm mixture firmly into the pan so the squares hold their shape after cooling. Warm the caramel sauce slightly if it is too thick to drizzle in thin lines. Store leftovers in an airtight container at room temperature for up to two days to keep the cereal crisp.
Course: Dessert
Cuisine: American
Equipment: Large saucepan, 8x8 inch pan, Mixing spoon