I could seriously eat pumpkin all year round. Well, I actually do! I made so many pumpkin desserts last year that after the whirlwind of Thanksgiving and Christmas I somehow still had a bag of pumpkin spice marshmallows left over.
So in February I decided to make rice krispie treats. I didn’t want to wait and risk the marshmallows going stale. That would nearly constitute a crime considering I carried them all the way back from the US!
The butter in the pan is browned to enhance the pumpkin pie spices. If you don’t have any of these marshmallows to hand regular marshmallows with some extra spice thrown in should also do the trick.
3 tbs unsalted butter
3 cups Pumpkin Spice Marshmallows
6 cups Rice Krispies
1 tsp pumpkin pie spice
- Lightly grease a pan with cooking spray. In a large pot melt the butter until it turns a brown color and smells nutty. Toss in the marshmallows and spice. Stir until melted. Add the Rice Krispies and stir until coated.
- Pour into pan. Cover in cling film until set and cut into