Whoop whoop! It’s October! That means I can officially say that pumpkin is in season. My coworkers are already talking about Halloween costumes and suggesting we do a department theme. I am not one to dress up on Halloween, like ever. So we will just see how that goes.
Speaking of pumpkin, I’ve got Pumpkin Spice Rice Krispie Treat S’mores. After my very popular Rice Krispie Treat S’mores, I’ve been thinking up all sorts of variations. I even did an Easter Peeps version. This pumpkin version is made with Jet-Puffed Pumpkin Spice marshmallows, and it is dipped in Nestle Pumpkin Spice Morsels. Double pumpkin spice. You’re welcome.
These are super easy to make, you guys. When you make the Rice Krispie treats, you make a thin layer on a sheet pan, and then cut out the circles. You can also use the scraps and press them together to form a couple more circles.
For my recipe, I use a marshmallow frosting made with egg whites, but you could easily use Jet-Puffed Marshmallow cream. After you add the layer of marshmallow, you dip it in graham cracker crumbs, add a little dollop of marshmallow on top and them sandwich it together.
For the chocolate, I made a pumpkin spice magic shell again with the Nestle Toll House Pumpkin Spice Morsels. You can only buy them at Target, and I know not everyone has access to a Target. So you can try using some orange candy melts or even chocolate chips would work as well. Obviously I added a little bit of sprinkles for the fun factor.
These are best served the same day that you make them. If you are preparing the marshmallow frosting, you must also use it right away. It will not keep in a container overnight because the egg whites will separate and leave you with a pool of liquid. Hang tight for more flavors of Rice Krispie Treat S’mores over the next couple of months!
Keep up with all the happenings. Follow Beyond Frosting:
Marshmallow and graham cracker sandwiched between pumpkin spice rice krispie Treat dipped in pumpkin spice morsels.
- 3 tbsp Butter
- 1 pk Jet-Puffed Pumpkin Spice Marshmallows (8oz)
- 6 C Rice Krispies cereal
For the marshmallow frosting
- 2 Egg whites
- 1/4 teaspoon Salt
- 1/4 cup Granulated sugar
- 3/4 cup Corn syrup
- 1 teaspoon Vanilla extract
For the S’mores
- 1/4 C Graham cracker crumbs
- 12 oz Nestle Pumpkin Spice Morsels
- 2 tbsp Oil
- Prepare the Rice Krispie treats by combining butter and marshmallows in a medium-sized sauce pan. Stir over medium heat until marshmallows are melted. Pour the cereal in the sauce pan and stir until well mixed.
- Grease a large baking pan or cookie sheet (I used 12”x17”) or two smaller pans with Crisco. Spoon cereal and marshmallow mixture into the pan. Use a spatula and spread evenly. Use a piece of wax paper over the top and gently press mixture into pan. You want to have somewhat of a thin layer of Rice Krispie Treats, which is why I suggest using two pans. Leave them to harden for at least 30 minutes.
- Prepare your frosting by following this recipe while your treats are setting. You will have extra frosting, unless you made a double batch of treats.
- Use a juice glass or cookie cutter and cut your Rice Krispie treats into circles
- Use a spoon or piping bag to put marshmallow on one side of the treat.
- Spoon some graham cracker crumbs on top and cover with a second Rice Krispie treat circle.
- Prepare the magic shell by combining the pumpkin spice morsels and vegetable oil in a microwave safe cup or bowl. Melt for 60 seconds and stir until smooth. If necessary, melt for additional 15 seconds.
- Dip Rice Krispie Sandwich into magic shell and put on wax paper to allow chocolate to set; about 10-15 minutes. Refrigerate to speed up.
Recipe from my friends:
Pumpkin Spice Cake Balls from The Baker Mama
Pumpkin Spice Dump Cake from Your Cup of Cake
Cream Cheese Stuffed Pumpkin Pull Apart Bread from Chef In Training
Other recipes you might like: