Looking for a quick and easy way to make Rice Krispie bars more fall like? While we love our apple version, this pumpkin spice topped with caramel is delicious too!
Pumpkin Spice Rice Krisipie Bars with Caramel Topping
- 2 T butter
- 1 T sweet potato puree (or pumpkin)
- 1 (10 oz) bag mini marshmallows
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- pinch of ginger
- 6 C brown rice krispies
- Your favorite caramels
Melt 2 T butter in a large pot, and then turn the heat to low. Add in the marshmallows and heaping 1 T sweet potato or pumpkin puree. Allow the marshmallows to cook on low, stirring frequently as the marshmallows melt.
Stir in the spices.
Once the marshmallows are melted, pour in the 6 C brown rice krispies. Working quickly, stir to combine and pour into a lightly greased 9x13 baking dish.
For a thicker bar, you may want to choose a 9x9 baking dish. Either way, spray your hand with olive oil and then press the bars into the pan.
After 15 minutes, cut the bars into squares. To serve, top each with a soft caramel.
To soften a caramel: unwrap and microwave for 10 seconds. Alternatively, hold the wrapped caramel in your hand for a few minutes to let it soften. Enjoy!