Irresistible, chewy rice krispies made with pumpkin pie spice and butterscotch then topped with a decadent French toast glaze! Buttery and toffee like treats that are perfect for fall!
Let’s put our hands together for my first pumpkin recipe of the year!
While others have had pumpkin up for the past couple of weeks, I just had a hard time jumping on this train.
With summer still in full force, I was still indulging in fresh salads, peanut butter and salsa. But Mother Nature has made it much easier to welcome brisk mornings, scarves and my taste for comforting dishes. Mornings that called for Uggs and sweatpants is the green light I needed to move forward with chili, hot cocoa and pumpkin galore!
Growing up, I could never turn down a dessert with marshmallows. Or just a marshmallow for that fact. Their puffiness and the sugar rush they gave me were such a high. Along with a stomach ach that followed when I ate one too many. But that is beside the point.
The point is marshmallows are irresistible. Then when made into rice krispies they are undeniably impossible to resist. The chewiness and sweetness from the marshmallows, the crunch from the rice krispies and the buttery finish that they leave on your finger tips, is a childhood favorite that I don’t believe anyone should out grow.
Today they get together with pumpkin pie for a fall dessert that kicks your craving for that slice of pie. Simply add pumpkin spice to the marshmallows as they melt down. The spices warm up and fill your kitchen with a smell that will make you want to dive right in.
Since I am on a butterscotch roll lately, I added a handful to the batch before adding them to the pan to cool and set. And boy, am I happy I did! The caramel, almost toffee notes, blend perfectly with the pumpkin. Despite the pumpkin, marshmallows and the butterscotch, the cherry on the top is the French toast glaze. Oh mama. Buttery brown sugar and vanilla melt down into a gooey glaze that just ties all the flavors together.
French toast, butterscotch and pumpkin have my mind filled! I am all set for fall. Bring it on, Mother Nature!
- 2 Tbsp butter
- 10 oz mini marshmallows
- 6 cups rice
krispies(I used Nature's Path Gluten Free Crispy Rice)
- 1 Tbsp pumpkin pie spice
- 1 cup butterscotch chips
- 1 cup powdered sugar
- 2 Tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2.5 Tbsp almond milk
- Spray a 9x12-inch pan with cooking spray.
- Heat a large saucepan on low heat. Add butter and melt. Add marshmallows and pumpkin pie spice, stir until all marshmallows are melted.
- Add Rice Krispies to the pan and stir quickly, until combined well. Work quickly as the marshmallows cool off quickly! Add butterscotch chips towards the end and stir gently to not crush the cereal.
- Add to greased pan and press down to even out the rice
krispies. Let cool for a few hours.
- When ready to cut and frost, cut into 16 squares.
- Combine all ingredients for the glaze in a small bowl and whisk until completely mixed. Drizzle over the bars. The glaze will harden so they will not stick together.
- Store in
a airtight container.
Craving more pumpkin and marshmallow goodness?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!0