Pumpkin Spice Brown Rice Krispie Treats

Did you know that pumpkins are actually a member of the squash family? We’re reveling in the flavors of fall with this healthy alternative to traditional rice krispie treats.
Pumpkin Spice Brown Rice Krispie Treats
serves 12

3 tablespoons unsalted butter
1/4 cup organic canned pumpkin puree
1 (10 ounce) bag mini marshmallows plus one cup
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
¼ teaspoon cardamom
Pinch of allspice
Pinch of freshly grated nutmeg
Pinch of kosher salt
6 cups puffed brown rice cereal

In a heavy saucepan, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, cardamom and salt, and remove from heat. Allow the marshmallow mixture to cool for 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for 20 minutes until it is room temperature then add the puffed brown rice cereal and stir, until combined. Press the mixture into the greased rectangular baking dish or form into small pumpkin shaped balls Let set for 30 minutes before cutting and serving. To decorate melt chocolate, put into piping bag and drip lines down the edges of each treat. To make a stem add a tootsie roll or a carved piece of chocolate.

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