Wednesday, October 5, 2016

Pumpkin Rice Krispie Treats with Chocolate Toffee

Nothing fancy about this recipe other than it's a traditional rice Krispie treat kicked up several notches! These gooey bars are filled with sweet cinnamon pumpkin flavor and topped with some chocolate toffee. Um...how do you say yum!? These are a simple and quick dessert to make this time of year extra special. Enjoy friends!

*Not to mention the butter, marshmallows, cereal and toffee bits are ALL on sale this week in Utah (and many other states). Visit our website to find all of the best grocery deals in your area.


Pumpkin Rice Krispie Treats with Chocolate Toffee

1 stick butter
2 (10 oz.) mini marshmallows
1/2 tsp. pumpkin pie spice
1/3 cup pumpkin puree
Dash salt
8-9 cups crispy rice cereal
6 oz. chocolate toffee bits

In a medium sized sauce pan add the butter and mini marshmallows to the pan. Stir the marshmallows and butter together while the butter begins to melt. Turn the heat to medium-low heat and put a lid on the pan for 2-3 minutes. After a few minutes, stir the marshmallow mixture and then add the pumpkin pie spice, pumpkin puree and salt to the mixture. Once the marshmallows are melted, turn off the stove and add the crispy cereal into the mixture. Toss until cereal is coated in the marshmallow mixture. If it's too sticky, add a little more cereal if needed. Spray a 9x13 pan with non stick cooking spray and then poor the cereal mixture into the pan. Spread the mixture into each of the corners and flatten bars. Pour the chocolate toffee bits on to the top of the bars. Let cool and then serve and cut into squares.

*These bars will get a little soft over time, so try and eat them up before too long to keep them nice and crispy ;)

1 comment:

Debbie Heninger said...
This comment has been removed by the author.

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