Ingredients
Method
- Prepare a 13x9 pan by lining with foil and generously greasing with butter (you may also use un-buttered wax paper or parchment paper, if desired). Set aside.
- Cut your butter into 8 pieces and place in a large saucepan over medium-low heat.
- Stir frequently until butter is melted. Increase heat to medium-high, stirring constantly.
- The butter will begin to bubble and pop, continue to stir until butter just begins to turn golden brown and immediately remove from heat.
- Add marshmallows and stir well, until completely melted (if the marshmallows are struggling to melt, you can return the saucepan to a burner on low heat).
- Once marshmallows are melted, stir in vanilla extract and pumpkin spice.
- Stir in cereal. Immediately pour into prepared 9x13 pan and spread evenly.
- Scatter evenly with sprinkles, if using.
- Allow to cool before topping with chocolate.
- Prepare your white chocolate by placing in a small microwave safe bowl and heating for 30 seconds. Stir well and return to microwave, heating in 15 second increments and stirring well after each until completely melted.
- Use a spoon to drizzle chocolate over the top of your cooled pumpkin spice rice krispie treats. I like to add on a few more sprinkles at this point, but this is optional.
- Allow chocolate to harden before cutting and serving.
Nutrition
Calories: 159kcalCarbohydrates: 25gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 12mgSodium: 23mgPotassium: 29mgFiber: 1gSugar: 15gVitamin A: 120IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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