Thursday, November 10, 2011

Pumpkin Graham Krispie Treats

Time for this week's pumpkin recipe! Despite a full week of parent/teacher conferences (and cupcake baking), I did actually get a pumpkin recipe made. This is the second to last week before Thanksgiving, so only one more recipe after this. That is, until next year...





I came up with today's recipe after seeing a recipe for Browned Butter Pumpkin Spice Rice Krispie Treats and another recipe for Golden Graham S'mores Bars


First of all, I love rice krispie treats. Just love. Such crispy, marshmallowy goodness. Made even better with the addition of peanut butter and/or chocolate. (But not those nasty processed ones in the metallic blue wrappers, ewww.) Last year, I made Cake Batter Rice Krispies and Oreo Rice Krispies for my students on the last day of school, and I think I was more excited than they were.






These rice krispies have are the perfect 'adult' rice krispie treat for fall. They're sweet and just a bit spicy, thanks to the cinnamon, cloves, and ginger. I love the combination of graham cereal with the rice krispies - it makes the flavors pop. The white chocolate chips add a nice touch of sweetness.




And the great thing about these treats? Start to finish in less than 45 minutes, no joke. (Including the time needed to freeze the white chocolate chips so they don't melt completely when mixed with the hot marshmallow goo.)


And now please enjoy a photo montage of the creation of these rice krispies. My Business Man just got home from an out-of-town work conference, so we were catching up in the kitchen. (So I had my trusty photographer close!)


Ooey gooey... 
Nice & smooth. 
Into the pan.

Spray your hands well!

Almost done.

Pumpkin Graham Krispie Treats


  • ¼ cup butter
  • 6 cups mini marshmallows
  • 2 teaspoons cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 3 cups rice krispies cereal
  • 3 cups golden grahams cereal
  • 1 cup white chocolate chips

Method

Place white chocolate chips in freezer for 30 minutes before preparing recipe. (That way, they won't melt when they get mixed in with the hot marshmallow.)

Grease an 8x8-inch pan. To brown butter, melt over medium-low heat, swirling the pan, until the butter turns a golden brown color and becomes very fragrant. Add marshmallows, cinnamon, cloves, and ginger, and stir until melted. Stir in cereals and white chocolate chips, and stir until evenly coated. Working quickly, press the cereal mixture into the prepared pan. Let set up before cutting. (To speed this process, place the pan in the fridge.)

Source: Inspired by Macaroni & Cheesecake and Cookies & Cups

 
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