Hey there! I hope you had a great weekend. Mine was wonderful, just too short. I could always use one more day. If someone ran a presidential campaign on the platform of a nationwide 3 day weekend they would have my vote. Sadly I think all hope is lost on that front for this election. At least homemade treats make a pretty good consolation prize. I did have time this weekend to make this fun, seasonal update on the classic Rice Krispie Treat. Which is a good thing and a bad thing. Good because they are delicious. Bad because…they are delicious and I keep eating them. Pumpkin Spice Cheerios and white chocolate chips turn this childhood classic into a delightful autumn treat. These Pumpkin Spice Crispy Treats would be a great fall baking project to make with young kiddos for Halloween. No complicated measuring or prolonged baking time. Just melt, stir, pour and slice. Easy peasy.
I’m sure you don’t need too much in the way of directions for these treats, since they follow the tried and true Rice Krispie Treat method. However, I will offer a couple of tips. First, learn from my mistakes and mix the cereal with the melted marshmallows in the pan you use to melt the marshmallows. I did the opposite- I poured the melted marshmallows into a bowl with the cereal/chocolate chip mixture and it almost cooled before I had thoroughly mixed everything. If you mix in the pan, the residual heat will keep the marshmallow warm enough to evenly coat the cereal. Next, these are most easily sliced if you spray your knife with some nonstick cooking spray. That way you’re sure to get clean edges. Finally, if you can’t find Pumpkin Spice Cheerios (I bought the last box at my store. Sorry, neighbors!), you could also use Apple Cinnamon Cheerios. Or use plain Cheerios or Rice Krispies and add 2 teaspoons pumpkin pie spice to the butter/marshmallow mixture.
I decorated individual squares with mellowcreme pumpkins, since I’m a sucker for those little things. If you put them on while the treats are still warm they’ll stick. Sliced up and put in individual cellophane treat bags, these would be great for a fall bake sale or class party. One last thing- this recipe uses a bag and half of marshmallows, which means you’ll have half a bag leftover. If you’re wondering what to do with the extra, take a peek at my recipe for S’mores Tarts. Enjoy!
Pumpkin Spice Crispy Treats
- 9 cups (1 box) Pumpkin Spice Cheerios*
- 2 cups (1 bag) white chocolate chips
- 6 Tbsp unsalted butter
- 15 oz (1 1/2 bags) marshmallows
- 1 tsp vanilla extract
In large bowl, toss cheerios and white chocolate chips.
Prepare 9×13 baking dish with nonstick cooking spray. Set aside.
In large stockpot, melt butter over medium low heat. Once butter is melted, add marshmallows and stir continuously until marshmallows are completely melted. Add vanilla extract and stir to incorporate. Take stockpot off heat. Add cheerios and white chocolate chips and stir until cereal mixture is well coated in marshmallow. Pour mixture into prepared baking dish and press into even layer. (Spray cooking spray on your hands or spatula to make this task less messy.)
Allow treats to cool, then cut into squares. To cut cleanly, spray nonstick cooing spray on knife.
Makes about 24 treats, more or less depending on how sliced.
*If you cannot find Pumpkin Spice Cheerios, you can use Apple Cinnamon Cheerios. Alternatively, use either regular Cheerios or Rice Krispies and add 2 tsp pumpkin pie spice to marshmallow mixture before adding cereal.