Pumpkin Pie Rice Krispies Treats

 

1 1/2 T.  unsalted butter

2 cups (about 16) marshmallows

1/2 tsp. vanilla extract

3 cups Rice Krispies cereal

 

2 1/2 T.  unsalted butter

1 tsp. pumpkin pie spice

3 cups (about 24) marshmallows (See Kelly’s Note)

2 tsp. orange food coloring

4 cups Rice Krispies cereal

Whipped cream, for decorating (optional)

Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip

 

Coat an 8-inch round cake pan with cooking spray. Set it aside. Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling. Make the Rice Krispies filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated. Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).  Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking.  Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start