Brown Butter Rice Krispie Treats
Recipe adapted from here.
7 cups Rice Krispies cereal
1 stick butter
5 cups mini marshmallows
Grease a 9x13-inch pan with butter of cooking spray.
First make the brown butter. Place the butter in a stock pot or large pan and melt it over medium heat. Continue to cook it, occasionally stirring it until the butter boils and turns a golden brown and gives off a nutty aroma--approximately 10 minutes. Careful not to burn the butter.
Add the marshmallows. Stir until the marshmallows are melted then remove from heat. Pour in cereal and mix until the rice krispies are well coated. Transfer to your greased dish. With greased hands or spatula, press the treats into the pan.
Allow to cool completely then cut into bars.
Pumpkin Pie Rice Krispies
Recipe from here.
3 tablespoons butter
4 cups mini marshmallows
1/8 cup canned pumpkin
1/4 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
6 cups Rice Krispie cereal
Grease a 9x13-inch pan with butter or cooking spray.
In a large pan melt the butter over medium heat. Stir in marshmallows. Once they are melted, remove from heat and add pumpkin, pumpkin pie spice, and cinnamon. Stir until well combined.
Important: Unlike other rice krispie treats, you need to let the marshmallow mixture cool for 15 to 20 minutes. If you get impatient (like I did the first time) and don't let it cool and thicken, your treats will turn out too moist. They'll still taste yummy, but they don't have that nice crunch.
Pour in the cereal and coat well. Transfer to grease pan and press the treats into the pan with greased hands or spatula.
Allow to cool completely and cut into bars.
More Fall Recipes
Baked Apple Chips
Creamy Butternut Squash Soup
Savory Apples with Stuffed with Sage and Sausage
Pumpkin Chocolate Chip Brownies
An Apple Cider Birthday Cake
Delicious Apple Pie
Cinnamon-Sugar Pastry with Pumpkin Dip