Happy Autumn! These Pumpkin Spice Streusel Rice Krispies Treats are perfect for the season and are my new favorite!
You may or may not know that I have a thing for Rice Krispies Treats, but I do! I cannot be stopped. ;) At the grocery store the other day I was just whizzing around grabbing the things we needed on my list when I spotted something new displayed at the end of the baking aisle--
Had to try them. I got home and got to work on a treat using these mallows. There was already a recipe on the back of the package for the traditional treats using these marshmallows. But I took it a few steps further and came up with a delicious Rice Krispies Treat and I love these. What I often think of with pumpkin desserts is streusel topping, so I made some streusel and just baked it on a baking sheet.
After that cooled, I whipped up the easiest no bake treat ever (these Pumpkin Spice Rice Krispies Treats) and stirred in the streusel as well. I left a little for the top as well. Darn it all if these are not just divine! I suppose you have to really like streusel, that crispy crumbly topping that is found on muffins and crisps and things—it’s in every bite of these treats. Who doesn’t love streusel? Probably my husband (eyeroll and sigh). ;)
I couldn’t even wait for these to set up very long to try them! And now I need to put them in the freezer or give them away before I eat any more!
Pumpkin Spice Streusel Rice Krispies Treats, by Katrina, Baking and Boys!
1/2 cup all purpose flour (60 grams)
1/3 cup brown sugar
3 tablespoons unsalted butter, cut into small pieces
1/3 cup pecans, chopped
1/2 teaspoon ground cinnamon (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium sized bowl, combine the flour, brown sugar and cinnamon. Cut in the pieces of butter by rubbing it together with your fingers until it all feels like wet sand with a few clumps. Mix in the chopped pecans. Lay mixture on a baking sheet, not too thin, all of it should fit in about a 6x8 rectangle or so. Bake for 6 minutes. Scrape streusel up from the pan and mix it around. Bake for 4 more minutes. Remove from oven and let sit until cooled. Break into clumps, some of it will still be sandy, but that’s okay—it’s toasty and good!
Rice Krispies Treats--
5 ounces Pumpkin Spice Mallows (from Kraft) (half a bag)
2 tablespoons unsalted butter
3 cups (80 grams or 2 3/4 ounces) Rice Krispies Cereal
Line an 8x8 inch pan with nonstick foil (or regular foil) with the edges hanging over the pan. Spray lightly with cooking spray. In a large microwave safe bowl (I use a glass bowl), melt the marshmallows and butter. It only takes less than one minute. Do 20 second intervals. Stir with a wooden spoon until melted and mixed together. Add the cereal and after just barely starting to stir it together, add all but about 1/3 cup of the streusel and carefully stir it all together until it is all coated with the marshmallow mixture. Put the cereal mixture in the 8x8 pan and just lightly spread it down evenly. Sprinkle the remaining streusel over the top and then push it down evenly. (If you do it this way, it will stick better than if you flatten out the cereal mixture first.
Let sit at room temperature until hardened (30 minutes is fine!—or longer). Remove from pan using foil edges. Lay on a cutting board and cut into desired size pieces.
You’ll want to bite right into one of these and you won’t be able to resist another and another and another bite!