Tag Archives: Crispy Rice Treats

Pumpkin Crispy Rice Treats

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Today is National Pumpkin Day! Yeah, I figured that day would wait until November, but maybe it’s like Starbucks and just gets earlier and earlier every year. Ha!

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Anyways, today’s post will be short, sweet, and a delicious contribution to today’s food holiday. I’ve taken everyone’s childhood fave, the crispy rice treat, and just added some pumpkin and pumpkin spices to it, which made it a very pretty autumn color and of course made it very tasty this time of year.

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So I’ll bid you a happy National Pumpkin Day – may that ease the Monday stresses and blues, and may you enjoy these easy and yummy pumpkin treats!

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{One Year Ago: Homemade Peanut Butter Cups}
{Two Years Ago: Oatmeal Cranberry Chocolate Chunk Cookies, Banana Bread, Macaroni and Cheese with Butternut Squash, Onions, Apples, and Bacon}

Source: The Texas Food Network

Ingredients:
6 cups puffed crispy rice cereal
1 (10 oz.) bag marshmallows
1/4 cup pumpkin puree
4 Tablespoons of unsalted butter
1/2 teaspoon ground pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/8 teaspoon allspice
1/8 teaspoon salt

Directions:
In a large saucepan melt butter over low to medium heat. Add the pumpkin puree and cook until warmed and add in the marshmallows, vanilla, pumpkin pie spice, cinnamon, allspice and salt. Continue stirring often until marshmallows are melted but be careful not to burn (tastes awful), remove and cool completely. Grease a 9×9″ baking pan and set aside. When the pumpkin and marshmallow mixture is cooled to room temperature add to the puffed crispy rice cereal and stir or fold in until combined. Pour the mixture into the prepared baking pan, spread out evenly and gently press down with spatula. Refrigerate to set for at least 1 hour, then cut your Pumpkin Rice Krispy Treats into squares and serve.

Browned Butter Peanut Butter Crispy Rice Treats #SundaySupper

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Welcome to Sunday Supper, where our theme this week is Back to School!! At present, the most affected I am by anything Back to School is seeing pictures of friends’ kids on my Facebook newsfeed in first day of school outfits every late August. I have no kids myself and I’m not in school of any kind. So I thought that today, I would reminisce a little! Because yes, my sister and I did attend public school growing up, and yes, my mom had to figure out the whole school lunch and afternoon snack thing for us, too.

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And since my parents were quite adamant that we eat healthfully, our afternoon snack usually consisted of apple slices dipped in peanut butter. Something I did not consider much of a treat, thank you very much. I would have *much* preferred something in the sweet treats or dessert category awaiting me as I got home from school each day. And yes, I did make my feelings known, to no avail.

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So today I’m blogging a more sophisticated version of one of my childhood faves, the crispy rice treat, something I would have loooooooved to see show up as my after-school snack, but alas, never did. However, a caveat here – upon reaching adulthood, I must freely admit my mom was right to feed us a more healthful afternoon snack, and were I to have kids, I would/will do the same as she did.

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So in conclusion, I must say two things: first of all, thank you Mom, for feeding us healthy after-school snacks that gave us energy and nutrition and thanks for putting up with our grumbling and at-the-time pure ungratefulness; and secondly, these crispy rice treats are delicious, very easy to make, and would make any kid or adult very happy to have them as an occasional treat. Enjoy!

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And of course do not forget to check out the rest of the Sunday Supper gang!

{Two Years Ago: Cherry Limeade, Soft Cheese Tacos, Jamaican Jerk Snapper}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
½ cup (1 stick) unsalted butter
1 (10 oz.) bag of marshmallows, large or small, doesn’t matter
½ cup smooth, all-natural peanut butter
¼ tsp kosher salt
6 cups crispy rice cereal

Directions:
Grease a 9×13” pan. Set aside.
In a large, heavy-bottomed stockpot, melt the butter over medium heat until just browned. You’ll know because the popping and sputtering will be slowing down and little browned bits will appear. If you are new to browning butter, I would advise using a stainless steel pan for this step so you can see it brown and know when to stop. When the butter has browned, be sure to stir or whisk the browned bits from the bottom of the pan to incorporate them. You want that tastiness in your final treat.
After the butter has browned, add the marshmallows, peanut butter, and salt. Stir with a large spoon or spatula until the mixture is silky smooth and flecked throughout with the browned bits.
Add the cereal to a large mixing bowl. Once the marshmallow mixture is smooth, carefully pour it over the cereal and stir to thoroughly coat the cereal.
Turn the mixture out into the prepared pan. With buttered or oiled fingertips, gently press the mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into squares and serving.
This will last (maybe!) well wrapped at room temperature for up to 4 days.

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats

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