Wednesday, September 13, 2017

Pumpkin cookie butter rice krispy treats

Who said that rice krispy treats have to be boring? Spice things up a bit with some pumpkin cookie butter and a layer of frosting!

Now what's better than rice krispy treats? How about ones covered in chocolate? And pumpkin spice cookie butter? Now we're talking. Well, that's exactly what I have for us here. I made some rice krispy treats with pumpkin spice cookie butter and then slathered on a layer of chocolate pumpkin spice cookie butter frosting. Oh yeah.

Now if you can't find pumpkin spice cookie butter, do not fret. All you need to do is add a bit of pumpkin spice to some regular old cookie butter and voila! I also made mine slightly healthier (ha!) by using puffed wheat instead of puffed rice cereal. But you can definitely use regular puffed rice cereal if that's how you roll.

I brought these to a neighbor's house one evening and all the kids that were over for the evening (there were 7 of them) loved these. We even called these pumpkin rice krispy treats and they didn't get all weirded out. So try these - they are kid and adult approved!

Pumpkin cookie butter rice krispy treats 
  • 1/2 cup (1 stick) unsalted butter
  • 3 cups mini marshmallows, divided
  • 1/2 cup pumpkin cookie butter
  • 1/4 teaspoon salt
  • 4 cups puffed rice cereal (I used puffed wheat)
  • 1/2 cup pumpkin cookie butter
  • 1 cup semisweet chocolate chips
Generously grease a standard 8"x8" pan and set aside.

In a medium sized saucepan set over medium-high heat, melt the butter. Add 2 cups of the marshmallows and stir occasionally until they are completely melted. Add the cookie butter and salt and mix until everything is uniform.

Turn the stove off and take the saucepan off of the heat. Stir in the puffed rice cereal and the remaining 1 cup of marshmallows.

If desired, you can melt 1/2 cup of the pumpkin cookie butter with 1 cup of chocolate chips and spread it on top of the bars.

Allow the bars to cool completely before cutting and serving. Bars should be stored in an airtight container at room temperature and will last for about a week.

Yield: About 16 bars

Source: Barely adapted from Warm Vanilla Sugar


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