Fun treats are definitely a part of what makes the holiday seasons so great! These rice crispy treats have brown butter and pumpkin spice seasoning to make these a great staple for those fall desserts. They're super fun to make with kids and also make for a great treat to bring to any gathering. Scroll down below to get this recipe and let me know if you make it!

desert on plates alongside serving board

Pumpkin Spiced Brown Butter Rice Crispy Treats

Frances Kellar

Brown butter and a hint of pumpkin spice seasoning elevate this classic treat!

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Prep Time 20

Cook Time 10

Set Time 1

Total Time 1 30

Course Dessert

Cuisine American

Servings bars

Calories 120 kcal

Equipment

1 Rimmed baking sheet
1 3 quart sauce pan
1 large mixing bowl

Ingredients

12 ounces brown rice crisps 1 12-ounce box
2 bags mini marshmallows from 2 10.5 ounce bags
½ teaspoon kosher salt
2 sticks unsalted butter 16 tablespoons total
1 teaspoon vanilla extract
1 teaspoon pumpkin spice seasoning
To Decorate: white candy melts, edible eyes, sprinkles, etc.

Instructions

Line a rimmed 12x16” sheet pan with parchment paper.
In a large sauce pan, melt butter over medium-low heat to begin browning your butter. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch the butter closely and stir every few minutes until browned, about 10 minutes.
Once butter is evenly browned, stir in your marshmallows. Add in your kosher salt, pumpkin pie spice, and vanilla extract then stir together to combine. Melt marshmallows and cook, stirring often, until mixture turns pale brown, about 3 to 5 minutes.
Remove from heat and pour mixture into a large mixing bowl. Add cereal, and mix well, preferably with a silicone spoon or a spatula to prevent mixture from sticking. Scrape into prepared pan and press down lightly with your spatula. Cool in the refrigerator for about an hour before cutting into squares or bars and decorating with the melted candy and candy eye