It's pumpkin season!!!! Time to break out your pot because it's time to start the season off with these white chocolate pumpkin rice krispies!
It always starts with our local Kneaders Bakery advertising a countdown to pumpkin bread. I get a little excited watching the countdown, knowing that once the sign changes to "it's here!!" I've got my own personal green light to rip down summer decorations and infuse every inch of our fireplace mantle in pumpkins, scarecrows, owls and fall colored leaves. The oven comes out of it's long summer retirement and the house starts to be filled with the smell of pumpkin bread.
Some may call it an addiction but this weekend my dear friends said that "addiction" is merely a "committment." So I am committed to pumpkin season, not addicted.
Now that we've established that I do not have an addiction, it's time to start off pumpkin season with this recipe for white chocolate pumpkin rice krispies...proving that anything with pumpkin is absolutely delicious.
Ingredients
- 2 tbsp butter
- ¼ cup pumpkin puree
- 1 10 oz bag marshmallows (can use Dandie's vegan marshmallows if desired)
- 1 tsp pumpkin pie spice or ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves
- Pinch of salt
- 10 cups rice krispie cereal
- 1 cup white chocolate chips
Instructions
- Lightly grease a 9x13 inch pan then set aside.
- In a pan, stir together over low heat the butter, pumpkin puree, marshmallows, pumpkin spice, and pinch of salt. Stir until marshmallows and butter are melted.
- Remove marshmallow mixture from heat and stir in rice krispie cereal, coating the cereal completely in the marshmallow mixture.
- Fold in the white chocolate chips. Pour the mixture into the 9x13 inch pan. Drizzle additional melted white chocolate on top if desired. Allow rice krispies to cool before cutting into squares.
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