makes 1 (11- x 7-inch) baking dish
5 Tablespoons unsalted butter
1 (16-ounce) bag of mini marshmallows
1/2 teaspoon pumpkin pie spice with cloves
Pinch of kosher salt
3 1/2 ounces white chocolate, chopped
1 teaspoon vegetable shortening
Line a 11- x 7-inch baking pan with parchment paper, allowing excess to overhang for easy removal, set aside. Lightly spray the inside of a large bowl with baking spray. Add the cereal and set aside.
In a large saucepan over medium heat, melt the butter. Continue cooking until butter is golden brown and has a nutty smell. Add the marshmallows and cook, stirring frequently until the marshmallows are completely melted. Add the pumpkin purée, spice, and salt. Stir until the mixture is completely smooth with no lumps of pumpkin.
Pour the mixture over the rice cereal and stir until the cereal is completely coated with the marshmallow mixture. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick cooking spray, press the mixture evenly into the pan. Let the mixture cool and set. Using the plastic wrap, remove the mixture from the pan. Transfer to a cutting board and cut into squares.
Over a double-boiler or in a microwave-safe bowl, melt the chocolate with the vegetable shortening, stirring frequently to prevent scorching. Drizzle the chocolate over the squares and allow the chocolate to set completely before serving or storing. Treats are best the day that they are made, but they can be stored in an airtight container for up to 2 days. Enjoy!
Printed from thegalleygourmet.net
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