By Chef Shelley Pogue, Personal Chef Services Austin Texas
I have been posting many of my favorite fall dishes, and this is a really easy one and a good one to try and even make with your children. I like to use a 9″X9″ pan because I like the thickness of the treats better than the thin ones, this is personal preference you can use an 8″X11″ if you prefer. I have used some orange coloring in the past and made them into ball or pumpkin like shapes but sometimes my artistic ability fails me and I would rather put them into a pan and cut for an easy treat! If you want an easy treat that is easy for a weekend or evening project to spend time with your children this would be one to do and it is not very difficult! The bonus is not only spending time with the kiddo’s, but you have a sweet treat to enjoy the fruits or your labor, or pumpkin rice krispy treats with the whole family!
– 6 cups puffed crispy rice cereal
– 1 small bag mini marshmallows
– 1/4 cup pumpkin puree
– 4 Tablespoons of unsalted butter
– 1/2 teaspoon ground pumpkin pie spice
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla bean paste
– 1/8 teaspoon salt
– 1/8 teaspoon allspice
In a large saucepan melt butter over low to medioum heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla bean paste, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Use a baking pan 9″X9″ and coat with 1 Tablespoon of butter and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the buttered 9″X9″ baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour the cut your Pumpkin Rice Krispy Treats and serve with milk, coffee or a hot adult beverage.
Avery Ranch, Austin TX
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