Salted Caramel Rice Krispies with Pumpkin Fudge Icing

These salted caramel Rice Krispies take your childhood treat and add an adult flare with salted caramel and pumpkin fudge icing that kids of all ages will love!

What is it about Rice Krispie treats? I didn’t get them often as a kiddo but I sure do remember being excited when I did!

And then, as I got older I never really made them until I was invited to a BBQ and we were told to bring something.

I thought it would be funny to bring a “childhood” snack for the group.

Boy was I in for a surprise.

People were absolutely excited that I brought Rice Krispie treats! I mean, seriously freaking out excited.

Who knew such a simple treat could create such joy?!?

Salted Caramel Rice Krispies with Pumpkin Fudge Icing

Today we’re going to take that simple childhood treat and turn it on its ear — in the best way possible!

Are you ready for these salted caramel Rice Krispies???

Salted caramel is one of my personal favorites.

Add in pumpkin fudge and you take a summer snack into the perfect Fall dessert!

Ingredients:

• 1 Package of Mini Marshmallows
• 3 Tablespoons of Salted Butter
• 6 Cups of Rice Krispies
• 1/3 Cup of Smucker’s All Natural Salted Caramel Sauce
• 1 1/2 Cups SemiSweet Chocolate Chips
• 3 Tablespoons of Pumpkin puree
• 1/2 Teaspoon of pumpkin spice
• Non-Stick spray

Directions for salted caramel rice krispies:

Step 1: In a medium sized pot, melt butter.

Once butter is melted, add in bag of mini marshmallows. Stir constantly until 90% melted.

Before it’s completely melted, add in salted caramel sauce and continue to stir.

Step 2: In a large bowl, add Rice Krispies.

Step 3: Once marshmallow mixture is completely melted, pour over Rice Krispies and stir until cereal is completely covered in the yummy mixture.

Step 4: Spray down a cookie sheet with non-stick spray, and spread outRice Krispies mixture to your desired thickness. Allow to cool.

Step 5: In a medium sized non-stick pan, add pumpkin puree over low heat.

You want to heat the pumpkin puree up to where it is hot.

We’re not wanting to cook the pumpkin, just heat it up! You can also do this in the microwave, if you wish to do so.

Step 6: Add pumpkin spice and chocolate chips to heated pumpkin puree and mix thoroughly until chocolate chips have melted. 

Step 7: With a spatula or butter knife, spread icing across theRice Krispies treat.

I like a nice thick layer, so don’t be shy with it!

Once done, place in the fridge for approximately 20 – 30 minutes before serving.

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Salted Caramel Rice Krispies with Pumpkin Fudge Icing

 

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Take your childhood treat and add an adult flare with salted caramel and pumpkin fudge icing that kids of all ages will love!

Author: Mommy Evolution

Recipe type: Dessert

Cuisine: American

Ingredients

• 1 Package of Mini Marshmallows
• 3 Tablespoons of Salted Butter
• 6 Cups of Rice Krispies
• ⅓ Cup of Smucker's All Natural Salted Caramel Sauce
• 1½ Cups SemiSweet Chocolate Chips
• 3 Tablespoons of Pumpkin puree
• ½ Teaspoon of pumpkin spice
• Non-Stick spray

Instructions

1. In a medium sized pot, melt butter. Once butter is melted, add in bag of mini marshmallows. Stir constantly until 90% melted. Before it's completely melted, add in salted caramel sauce and continue to stir.
2. In a large bowl, add Rice Krispies.
3. Once marshmallow mixture is completely melted, pour over Rice Krispies and stir until cereal is completely covered in the yummy mixture.
4. Spray down a cookie sheet with non-stick spray, and spread out Rice Krispies mixture to your desired thickness. Allow to cool.
5. In a medium sized non-stick pan, add pumpkin puree over low heat. You want to heat the pumpkin puree up to where it is hot. We're not wanting to cook the pumpkin, just heat it up! You can also do this in the microwave, if you wish to do so.
6. Add pumpkin spice and chocolate chips to heated pumpkin puree and mix thoroughly until chocolate chips have melted.
7. With a spatula or butter knife, spread icing across the Rice Krispies treat. I like a nice thick layer, so don't be shy with it! Once done, place in the fridge for approximately 20 - 30 minutes before serving.

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