Pumpkin Spiced Brown Butter Rice Crispy Treats
Brown butter and a hint of pumpkin spice seasoning elevate this classic treat!
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
- 1/2 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