You’d think this was designed to keep the children happy, and while that’s OK with me, it is the adults who seem to find this particularly irresistible.
If I can find a tub of edible disco glitter in one of my cupboards, I sprinkle some on while the marshmallow is still sticky, but it has a certain pearly, luminescent appeal as it is.
It’s also beautiful cut into squares, then each piece pierced with a white birthday cake candle, and arranged on a stand. Alternatively, you could turn this into more of a pickable pud, by cutting the slab into teeny-tiny squares so that people can pop one straight into their mouth.
Pumpkin Spice Crispy Marshmallow Squares
YIELD: Makes 12-15 treats (using a 9 x 9 inch pan)
INGREDIENTS:
- Cooking spray
- 3 Tablespoons unsalted butter
- 1/4 cup pumpkin puree
- 1 (10 oz.) bag mini marshmallows
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon salt
- 6 cups crispy rice cereal
- 2 oz. pure black chocolate, white chocolate orange, candy melts, melted, optional
DIRECTIONS:
- Choose your desired size baking pan (I used a 9×9, but for thinner treats use 11×7 or 13×9) and spray generously with nonstick cooking spray. Set aside.
- In a large saucepan (I used a 5.5 qt. Dutch oven), melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves and salt.
- Let marshmallow mixture cool at room temperature for 20 minutes (cooling helps avoid soggy treats). Add the crispy rice cereal and stir until combined.
- Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted with black chocolate and white chocolate with orange coloring, if desired.
- Store in an airtight container up to one week.
