Browned Butter Pumpkin Spice Rice Krispie Treats
My Modern Cookery
My Modern Cookery
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  • 5 tablespoons unsalted butter ¼ cup canned pumpkin puree 1 (10 ounce) bag mini marshmallows ¼ teaspoon pure vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground cloves ⅛ teaspoon salt 6 cups crispy rice cereal Instructions lightly butter an 8-inch square cake pan. In a large pot, melt butter over medium-low heat. Once it melts, it will foam, then turn clear golden and then start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom. Watch very closely because once it browns it can burn in an instant. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows and pumpkin. Stir the marshmallows, butter, and pumpkin until smooth. Add vanilla, salt, and spices, stir to combine. Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature. Believe me, if you don't do this, you will have soggy rice krispie treats. Add the cereal and stir until combined. Quickly spread into prepared pan. I find its easiest to use a piece of parchment paper to press into pan with your hands. Let sit for 30 minutes to firm up, cut into squares and serve! 3.3.2998



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