White Chocolate Pumpkin Spice Rice Krispie Treats Recipe

Introduction

These White Chocolate Pumpkin Spice Rice Krispie Treats combine the classic childhood favorite with warm fall spices and a smooth white chocolate coating. Perfect for seasonal gatherings or a festive snack, they bring a cozy twist to a simple treat.

Ingredients

• 4 Tbsp unsalted butter
• 7 cups mini marshmallows (about one 16 oz bag)
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 6 cups rice cereal (like Rice Krispies)
• 12 oz white chocolate or vanilla almond bark
• Fall sprinkles

Instructions

1. Step 1: Line a 9×13 baking dish with parchment paper or wax paper and set aside.
2. Step 2: In a large pot or saucepan over medium-low heat, melt the butter.
3. Step 3: Add 5 1/2 cups of mini marshmallows to the melted butter. Stir continuously over medium-low heat until the marshmallows are just melted and smooth. Remove the pot from heat.
4. Step 4: Stir in the vanilla extract, cinnamon, nutmeg, ginger, and cloves until well combined.
5. Step 5: Add the rice cereal and the remaining 1 1/2 cups of mini marshmallows, mixing gently until combined.
6. Step 6: Wet your hands or a rubber spatula with warm water to prevent sticking, then press the mixture evenly into the prepared baking dish.
7. Step 7: Let the rice krispie treats set in the pan for about 10 minutes.
8. Step 8: Remove the set treats from the pan. Dip a pumpkin-shaped cookie cutter in warm water and cut out as many pumpkin shapes as possible. Place them on a parchment-lined baking sheet.
9. Step 9: Press leftover treats together, reshape, and cut more pumpkin shapes until no more shapes can be cut.
10. Step 10: Refrigerate the pumpkin-shaped treats for about 20 minutes to firm up.
11. Step 11: Melt the white chocolate or almond bark in the microwave in 30-second intervals, stirring between each until smooth.
12. Step 12: Dip each pumpkin-shaped treat about halfway into the melted chocolate and place them back onto the parchment-lined baking sheet.
13. Step 13: Decorate with fall sprinkles before the chocolate sets.
14. Step 14: Allow the chocolate to set for 10-15 minutes before serving. Treats can be left at room temperature or refrigerated.

Tips & Variations

• Wet your hands or tools with warm water before pressing or cutting to prevent sticking and make shaping easier.
• Use a mix of fall-themed sprinkles or crushed nuts for added texture and festive appeal.
• Substitute white chocolate with dark or milk chocolate for a different flavor profile.
• For extra spice, add a pinch of ground cloves or allspice to deepen the pumpkin spice flavor.

Storage

Store the treats in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Allow refrigerated treats to come to room temperature or warm slightly before serving for the best texture. The white chocolate coating may soften slightly when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, you can use regular marshmallows, but you may need to cut them into smaller pieces for quicker melting and even texture.

What if I don’t have a pumpkin-shaped cookie cutter?

If you don’t have a pumpkin cutter, try using another fall-themed shape or simply cut the treats into squares or rectangles for easier preparation.

White Chocolate Pumpkin Spice Rice Krispie Treats Recipe

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★★★★★

4.4 from 103 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

These White Chocolate Pumpkin Spice Rice Krispie Treats combine the classic crispy, marshmallow goodness with warm pumpkin spice flavors and a decadent white chocolate coating. Perfectly shaped like pumpkins and decorated with festive fall sprinkles, they make an irresistible seasonal treat to share with family and friends.

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Ingredients

Scale 1x2x3x

Rice Krispie Treat Base

• 4 Tbsp unsalted butter
• 7 cups mini marshmallows (about one 16 oz bag)
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 6 cups rice cereal (like Rice Krispies)

Topping

• 12 oz white chocolate or vanilla almond bark
• Fall sprinkles

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Instructions

1. Prepare Baking Dish: Line a 9×13 inch baking dish with parchment paper or wax paper and set aside to prevent sticking.
2. Melt Butter: In a large pot or saucepan over medium-low heat, melt the unsalted butter completely.
3. Melt Marshmallows: Add 5 1/2 cups of the mini marshmallows to the melted butter. Stir continuously over medium-low heat until the marshmallows are just melted and smooth. Remove the pot from heat.
4. Add Flavorings: Stir in the vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and ground ginger thoroughly until well combined.
5. Incorporate Cereal and Remaining Marshmallows: Add the 6 cups of rice cereal and the remaining 1 1/2 cups mini marshmallows. Mix everything together evenly to coat the cereal with the marshmallow mixture.
6. Press Into Pan: Using wet hands or a rubber spatula moistened with warm water, gently press the mixture into the prepared baking dish forming an even layer to prevent sticking.
7. Set the Base: Allow the rice krispie treats to set in the pan for about 10 minutes so they firm up slightly.
8. Cut Pumpkin Shapes: Remove the treats from the pan and place on a parchment-lined baking sheet. Dip a pumpkin-shaped cookie cutter in warm water and cut out pumpkin shapes. Place shaped treats back on the baking sheet.
9. Reuse and Cut More Shapes: Press together any remaining scraps to form a square, then repeat cutting pumpkin shapes with the cookie cutter until no more shapes can be formed.
10. Chill: Refrigerate the pumpkin shaped treats for about 20 minutes to firm them up for easier dipping.
11. Melt White Chocolate: Melt the white chocolate or vanilla almond bark in the microwave in 30-second intervals, stirring well after each to avoid burning, until smooth.
12. Dip Treats: Dip each pumpkin-shaped rice krispie treat about halfway into the melted white chocolate, then place back on the parchment-lined sheet.
13. Add Sprinkles: Before the chocolate sets, sprinkle fall-themed sprinkles on the dipped parts for decoration.
14. Set Chocolate: Allow the treats to sit at room temperature or in the fridge for about 10-15 minutes until the chocolate is fully set.
15. Serve or Store: Enjoy immediately or keep the treats at room temperature or refrigerated to store for later.

Notes

• Use warm water when pressing and cutting to prevent sticking and make shaping easier.
• You can substitute white chocolate chips if almond bark is not available, but almond bark melts more smoothly.
• If you don’t have fall sprinkles, colored sugar or edible glitter works well for decoration.
• For a vegan version, use vegan marshmallows and dairy-free butter and chocolate alternatives.
• Store treats in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: White Chocolate, Pumpkin Spice, Rice Krispie Treats, Fall Dessert, Marshmallow Treats, Seasonal Snack