These Pumpkin Spice Caramel Rice Krispies are one of my favorite Fall snacks. They are so gooey and have a hint of pumpkin spice that isn't overwhelming but gives just enough flavor to make you feel like Fall has arrived!
I love Pumpkin spice everything and cool weather and sweaters and boots. Only one problem..I live in Central Florida! So that's why I have to over-do it on the Fall-esque foods, scents, and activities...to make up for the lack of cool weather.
Here's what you need to make the Pumpkin Spice Caramel Rice Krispies:
- 5 tablespoons of butter
- 1 and ½ teaspoons of pumpkin spice seasoning
- 2 (10 ounce) bags of mini marshmallows
- 1 teaspoon vanilla extract
- 1 tablespoon of milk
- 1 (11 ounce) bag of caramel squares
- 1 tablespoon of milk
- 6 cups of rice cereal
First thing you are going to is get out a large pot and melt your butter and pumpkin spice seasoning together over low heat.
When your butter is melted, stir in the vanilla extract and 1 full bag of the marshmallows and half of the second bag.
While the marshmallows are melting you can go ahead and unwrap and melt your caramel squares. (Make sure you stir your marshmallows every couple of minutes while they are melting). Oh and just as a side note: if your 3-year-old is unwrapping/eating your caramels for you, make sure you check them or you could end up eating a piece of wrapper. Not that this happened to me or anything!
Just throw the caramels in a bowl and heat them in the microwave for 30 seconds at a time, stirring in-between each interval, until they are smooth and melted. Then whisk in 1 tablespoon of milk.
Ok, once your marshmallows in the pot are melted, add in the last of the marshmallows and the tablespoon of milk and stir just until they are coated. I don't like to melt the last batch because I like to have some marshmallow bits poking through.
After you stirred in the milk and the marshmallows, add in your rice cereal. and stir to combine. So sticky!!
When that's all combined, spray your pan with non-stick spray or coat it in butter and add HALF of the mixture to your pan and flatten it out.
Here's a little tip to help you flatten it and keep your sanity: spray a piece of parchment paper with non-stick spray and then lay it (sprayed side down) on the pan over the rice krispies, and use that to press them flat. Just make sure you don't smash them down too hard or your treats will be really hard.
After you've flattened your first layer, pour all of the melted caramel and spread it evenly over the top.
Now you can add your final layer of the rice krispie mixture and using the same piece of parchment paper, flatten them out over the caramel.
Let the Pumpkin Spice Caramel Rice Krispies cool to room temperature and then slice and serve!!
Pumpkin Spice Caramel Rice Krispies
Ingredients
- 5 tablespoons of butter
- 1 teaspoon and ½ of pumpkin spice seasoning
- 2 ounce bags of mini marshmallows 10
- 1 teaspoon vanilla extract
- 1 tablespoon of milk
- 1 ounce bag of caramel squares 11, unwrapped of course
- 1 tablespoon of milk
- 6 cups of rice cereal
Instructions
- In a large pot, heat your butter and pumpkin spice seasoning over low heat.
- Once the butter is melted, add your vanilla extract and 1 and ½ of the bags of marshmallows and continue to melt the marshmallows over low heat while stirring occasionally.
- While the marshmallows are melting, add your caramels to a bowl and microwave in 30 second intervals, stirring in between, until the caramels are melted. Whisk in 1 tablespoon of milk. Set aside.
- Once your marshmallows in the pot have melted, add in the remaining half of the bag of marshmallows and stir just to combine. (do not melt completely)
- Add in the rice cereal and stir to combine with the marshmallows.
- Grease a 8x8 pan.
- Add half of the rice krispie mixture to your greased pan and flatten softly.
- Pour the melted caramels over the rice krispies and spread out evenly.
- Add in your second half of rice krispies on top of the melted caramels and flatten softly.
- Let cool to room temperature then slice and enjoy!
Notes
Raia says
I absolutely LOVE rise krispies! And pumpkin spice... and caramel... I must try these. I'll try and share... Haha!
Coco and Ash says
Thank you so much!!
Platter Talk says
Love the idea of pumpkin spice and Caramel found in the middle of these! Thanks.
Tina Jui says
Wow, not only does it have pumpkin, it has caramel? What a treat!
Coco and Ash says
Thank you! I thought the caramel would take it over the edge 🙂
sue | theviewfromgreatisland says
I'm totally sold on these, and I'm not normally krispie treat type!!
Coco and Ash says
Thank you!!! They aren't the typical "scrape-your-mouth-hard" rice krispies 🙂 They are gooey and chewy!!!
Rhiannon says
Love the addition of caramel into these treats. They're more adult friendly it would seem. 🙂
Coco and Ash says
Thank you!!! The adults AND the kids love them! 🙂
Victoria French says
So since my daughter loves everything fall and pumpkin I made these yesterday for her. Well, let's just put it this way....I am making 2 double batches right now. One for her and one to take to work. Thank you it is delicious!!
Coco and Ash says
haha!! I'm so glad you guys liked them!! They are super addicting!
Andrea says
Do you know f I could replace the melted caramels for dulce de leche? The can of La lechera that comes ready to spread?
Coco and Ash says
Sure! That dulce de leche is much softer though so they will be softer but it's totally up to you. I know they will taste great. Just depends on the texture you prefer 🙂
Debbie says
What size pan did u use? Thx!
Coco and Ash says
Hi Debbie! This recipe worked with an 8x8 or 9x9 best 🙂
Vanessa says
Mine came out way too creamy. Maybe next time I should add an extra cup of rice cereal.
Coco and Ash says
Sorry they didnt work out for you! I'd just eat them with a fork then LOL
Michele says
Can I use the large marshmallows?
Coco and Ash says
You can. The small ones are just my preference for texture but feel free to use the bigger ones! 🙂
therecipediary says
i love this Pumpkin Rice recipe. i cooked at my home and just delicious..!!