Pumpkin Pie Rice Krispies
Combine the classic rice cereal treats with the cozy flavors of fall. With a hint of pumpkin spice and a creamy topping, these treats are the perfect festive snack to enjoy during the crisp autumn days!
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Ingredients
- 1/2 cup unsalted butter
- 10 oz marshmallows
- Orange food coloring
- 6 cups Rice Krispie cereal
- 1 tsp vanilla extract
- 8 oz cream cheese
- 4 cups powdered sugar
- 2 tbsp milk
- 1/2 cup peanut butter
Instructions
- In a large pot, melt the butter over medium-low heat. Once it's melted, add the marshmallows and about 5-10 drops of orange food coloring. Stir until the marshmallows are completely melted and you get a lovely pumpkin color. Turn off the heat.
- Stir in the Rice Krispies quickly until they’re fully coated. Spray two 9-inch pie pans with non-stick cooking spray.
- Divide the mixture evenly between the pans, pressing it down and smoothing it out. Use the bottom of a measuring cup sprayed with cooking spray to help press the mixture evenly. Let them set on the counter for about an hour.
- After an hour, flip the pans upside down onto a baking sheet lined with parchment paper. Gently remove the Rice Krispies from the pans, flip them right side up, and slice into pie-shaped pieces—about 8 slices per pan.
- In a medium bowl, beat the cream cheese with a hand mixer until fluffy. Gradually add the vanilla, powdered sugar (one cup at a time), and milk, beating until you get a thick icing.
- Transfer 1/3 cup of this mixture into a small zip-top bag and set it aside. Mix the peanut butter into the remaining cream cheese mixture, then transfer it to another small zip-top bag.
- Cut a small tip off the corner of the bag with the cream cheese mixture and pipe a dollop onto the center of each Rice Krispies slice. Use the peanut butter mixture bag to pipe a swirl or "crust" on top of each slice.