Description
These quick and easy no-bake treats combine the nostalgic crunch of Rice Krispies with warm pumpkin spice, gooey caramel, and a flaky sea salt finish. Perfect for fall gatherings, they come together in just 20 minutes with simple pantry ingredients.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 (10 oz) bag mini marshmallows
- 1/3 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 1 cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream or whole milk
- 1/2 cup soft caramel candies, unwrapped (for topping)
- 1 tablespoon heavy cream or whole milk (for topping)
- 1 teaspoon flaky sea salt
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with nonstick cooking spray.
- In a large pot over medium-low heat, melt 6 tablespoons of unsalted butter.
- Add the entire 10-ounce bag of mini marshmallows to the melted butter. Stir constantly until the marshmallows are about 75% melted (2-3 minutes).
- Reduce heat to low. Add 1/3 cup pumpkin puree, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon vanilla extract. Stir until fully combined.
- Add 1 cup of unwrapped soft caramel candies and 2 tablespoons of heavy cream to the pot. Stir continuously until the caramels are completely melted and incorporated (2-3 minutes).
- Remove the pot from heat. Add 6 cups of Rice Krispies cereal all at once. Fold gently with a spatula until the cereal is evenly coated.
- Transfer the mixture to the prepared pan. Spray the spatula with nonstick cooking spray, then press the mixture evenly into the pan.
- In a small microwave-safe bowl, combine 1/2 cup unwrapped soft caramel candies and 1 tablespoon heavy cream. Microwave in 20-second intervals, stirring between each, until smooth and pourable (40-60 seconds total).
- Drizzle the melted caramel evenly over the pressed treats. Immediately sprinkle 1 teaspoon of flaky sea salt over the top. Let cool completely at room temperature (about 30 minutes).
- Using the parchment overhang, lift the entire block of treats out of the pan. Place on a cutting board and cut into squares with a sharp knife.
Notes
Blot pumpkin puree with a paper towel before adding to prevent soggy treats. Unwrap caramels while butter melts to save time. Use a wet knife for clean cuts. Treats taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large square
- Calories: 285
- Sugar: 28
- Sodium: 310
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 44
- Fiber: 1
- Protein: 2
Keywords: pumpkin rice krispie treats, salted caramel, fall dessert, no-bake, easy recipe