Ingredients

The following ingredients have 12 Servings
  • ½ cup unsalted butter ((113g))
  • 16 oz marshmallows ((455g))
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin spice
  • 8 cups crisped rice cereal ((210g))
  • 2 Tablespoons colored sprinkles or nonpareils
  • 1 cup white chocolate chips

Instruction

  • Prepare a 13x9 pan by lining with foil and generously greasing with butter (you may also use un-buttered wax paper or parchment paper, if desired). Set aside.
  • Cut your butter into 8 pieces and place in a large saucepan over medium-low heat.
  • Stir frequently until butter is melted. Increase heat to medium-high, stirring constantly.
  • The butter will begin to bubble and pop, continue to stir until butter just begins to turn golden brown and immediately remove from heat. 
  • Add marshmallows and stir well, until completely melted (if the marshmallows are struggling to melt, you can return the saucepan to a burner on low heat).
  • Once marshmallows are melted, stir in vanilla extract and pumpkin spice.
  • Stir in cereal.  Immediately pour into prepared 9x13 pan and spread evenly.
  • Scatter evenly with sprinkles, if using.
  • Allow to cool before topping with chocolate.
  • Prepare your white chocolate by placing in a small microwave safe bowl and heating for 30 seconds.  Stir well and return to microwave, heating in 15 second increments and stirring well after each until completely melted.
  • Use a spoon to drizzle chocolate over the top of your cooled pumpkin spice rice krispie treats.  I like to add on a few more sprinkles at this point, but this is optional.
  • Allow chocolate to harden before cutting and serving.