Pumpkin Spiced Brown Butter Rice Krispie Treats
Need an easy fall dessert that will wow everyone? These Pumpkin Spiced Brown Butter Rice Krispie Treats take the humble rice cereal treat from ordinary to super extraordinary!
Ingredients
- ½ cup butter (1 stick)
- 16 ounces mini marshmallows divided, (divided
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 5½ cups crispy rice cereal
- flaky sea salt optional
Instructions
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Spray an 8x8 square pan with cooking spray (or lightly oil it). Line the pan with heavy duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. Spray the foil with cooking spray. Set aside. Also spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.
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Heat the butter in the prepared pot over medium heat. After the butter melts it will start to splutter a bit and a white foam will develop on the top. If it’s spluttering and splattering too much reduce the heat a bit. Continue cooking for 3-5 minutes until the butter turns a deeper yellow. Start stirring at this point until the butter turns a deep golden brown and has a nutty aroma.
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Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the marshmallows to the butter. Stir (with the oiled spatula or spoon) until the marshmallows melt and the mixture is smooth. then add the vanilla and pumpkin pie spice and stir to combine.
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Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir just until they’re beginning to melt (you want little pockets of marshmallow).
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Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in or the bars will be dense. Sprinkle the top lightly with flaky sea salt, if desired. Allow to cool and enjoy! You can store the treats in an airtight container at room temperature for up to 2 days.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.