Mini Pumpkin Pie Rice Krispie Treats
Additional Time: 30 minutes
Total Time: 30 minutes
Servings: 12
Ingredients:
Outside of the pumpkin pie, “the crust”
7 cups (300g) mini marshmallows
6 Tbsp (86g) butter
6 cups Rice Krispies
Inside the pumpkin pie, “the filling”
3 ½ cups (150g) mini marshmallows
3 Tbsp (43g) butter
1 tsp pumpkin pie spice
3 cups Rice Krispies
orange gel food coloring
Cool Whip or Whipped Cream for topping
Directions:
The “crust”:
Butter or spray a regular-sized muffin pan with non-stick cooking spray. Set aside.
Melt butter and marshmallows in a large pot over low heat. Stir occasionally until melted and well-blended. Remove from the heat and immediately add the Rice Krispies. Mix until everything is well coated.
Using a large cookie scoop, scoop Rice Krispies into each muffin well. Use a 1/4 measuring cup sprayed with non-stick cooking spray on the outside to make an indentation in the middle of each muffin cup. This is where the “pumpkin filling” will go. Don’t be afraid to push firmly to get a nice indentation.
The “pumpkin pie filling”:
Melt butter, marshmallows, and pumpkin pie spice in a medium pot over low heat. Stir occasionally until melted and well-blended. Remove from the heat and add orange gel food coloring, adding enough until you get your desired color. Mix until combined.
Add the Rice Krispies and mix until everything is well coated. Using a cookie scoop, scoop “pumpkin pie filling” into each “crust”. Use your fingers to press the filling into the crust.
Allow the Rice Krispies to cool before removing them from the muffin pan. Top each pie with a dollop of Cool Whip before serving.
Nutritional Facts:
Calories: 185kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 187mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1631IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 6mg
Recipe courtesy of The First Year Blog.com
