Brown Butter Pumpkin Rice Krispie Treats. Six words never sounded so good together. And from the five test batches I made this week my family can assure you they taste just as good as they sound. This is a great Halloween treat to make with the kiddos. Mine was in Rice Krispie Treat heaven this week.
Made in the traditional Rice Krispie Treat square or these spooky pumpkins, these Brown Butter Pumpkin Rice Krispie Treats will be one of the most decedent Rice Krispie treats you have ever had and perfect for that Halloween party.
Brown Butter Pumpkin Rice Krispie Treats makes 12 treats
- 5 Tbs butter, unsalted
- 1 16 ounce package of marshmallows
- 1/3 cup pumpkin puree, canned or fresh
- 1/2 tsp pumpkin pie spice
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp vanilla extract, or paste
- 1/4 tsp sea salt
- 7 cups Rice Krispies Cereal or other puffed rice cereal
optional ingredients:
- for squares: 1 cup dark chocolate chips (60% cacao or higher)
- for pumpkins: 12 tootsie rolls, green cookie icing
In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize. This will give the treats a nice nutty background flavor.
Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.
To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.
This next step is important, listen up. Step away from this insanely good smelling marshmallow goop for at least 5 to 10 minutes. Stir occasionally until the marshmallow mixture cools and becomes thicker. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.
For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner and use it as you would a piping bag drizzling the chocolate over the rice krispie treats.
This is what I had for breakfast this morning. Don’t judge. They are everywhere. So very good, like a pumpkin pie dipped in dark chocolate.
Now if you are feeling a little Martha Stewartish, make some gooey pumpkins:
For the pumpkins: skip the baking pan and pour directly on a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable.
Grab a large handful and form into a ball. Greased hands help with this.
Insert a tootsie roll at the top for a pumpkin stem.
With green cookie frosting (I confess I bought mine at the store), create pumpkin vines and leaves around the base of the stem.
Allow the frosting to dry and then watch your three-year-old, if you have one, turn into a green frosting covered sugar maniac.
Simple, insanely delicious, and fun these Brown Butter Pumpkin Rice Krispie Treats are one of our favorite Halloween sweets!
Brown Butter Pumpkin Rice Krispie Treats makes 12 treats
- 5 Tbs butter, unsalted
- 1 16 ounce package of marshmallows
- 1/3 cup pumpkin puree, canned or fresh
- 1/2 tsp pumpkin pie spice
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp vanilla extract, or paste
- 1/4 tsp sea salt
- 7 cups Rice Krispies Cereal or other puffed rice cereal
optional ingredients:
- for squares: 1 cup dark chocolate chips (60% cacao or higher)
- for pumpkins: 12 tootsie rolls, green cookie icing
1.In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize.
2.Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.
3.To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.
4.This next step is important. Stiring occasionally allow the marshmallow mixture to cool and become thicker. This takes about 10 minutes. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.
5.For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner and use it as you would a piping bag drizzling the chocolate over the rice krispie treats. Allow the chocolate to set then serve.
6. For the pumpkins: skip the baking pan and pour directly on a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable. Grab a large handful and form into a ball. Greased hands help with this. Insert a tootsie roll at the top for a pumpkin stem. With green cookie frosting create pumpkin vines and leaves around the base of the stem. Serve.
