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Pumpkin Spice Caramel Candy Corn Crispy Rice Treats

Pumpkin Spice Caramel Candy Corn Crispy Rice Treats

Ingredients:

Crispy Rice Layer

4 Tablespoons unsalted butter
1/3 cup pumpkin puree
1/2 cup sweetened condensed milk
1/2 cup heavy cream
11 ounces caramel bits
1 cup candy corn,
1 teaspoon pumpkin pie spice
8 ounces caramel and vanilla marshmallows*
1 cup miniature marshmallows
1/2 teaspoon pure vanilla extract
1/2 teaspoon caramel extract
12 - 14 cups crispy rice cereal (depends upon the humidity) 

Candy Corn Layer

2 cups candy corn
3 Tablespoons Crisco
3 Tablespoons heavy cream

White Chocolate Drizzle

1/2 Tablespoon Crisco
1/2 cup white chocolate chips

Directions:

  1. Spray an 11 x 13-inch baking dish with nonstick spray; set aside.
  2. In a large 5 1/2 - 6 quart Dutch oven, melt butter over medium-low heat; stir in pumpkin puree and sweetened condensed milk. Mix thoroughly.
  3. Stir in heavy cream and caramel bits; stir frequently until caramel bits are melted increasing heat slightly if needed.
  4. Stir in 1 cup candy corn and pumpkin pie spice. Stir frequently until candy is melted and all is blended well.
  5. Add marshmallows to caramel-candy corn mixture, stirring frequently until melted.
  6. Remove from heat and add vanilla and caramel extracts; combine well.
  7. Set mixture aside to cool to room temperature. Cooling to room temperature helps to prevent soggy treats.
  8. Stir in crispy rice cereal 1 cup at a time, combining well after each addition. Add as much of the rice cereal as you can stir in with difficulty
  9. Pour mixture into prepared pan, spreading evenly. Using a sheet of parchment paper or waxed paper, gently press down until smooth.
  10. Refrigerate for 20 minutes.
  11. After rice mixture has cooled, prepare the Candy Corn Layer.
  12. Add 2 cups candy corn and 3 Tablespoons Crisco to a small glass bowl. Microwave in 45 - 60 second intervals at 60 % power, stirring well after each interval and adding 1 Tablespoon cream at a time when stirring at intervals.
  13. Spread melted candy corn in an even layer over the crispy rice layer. Refrigerate 30 minutes.
  14. In a small glass bowl, prepare drizzle by melted white chocolate chips with 1/2 Tablespoon Crisco, microwaving at 60% power in 45-second intervals, stirring well after each interval.
  15. Drizzle as desired over candy corn layer.
  16. Refrigerate crispy rice treats at least 30 minutes before cutting.
  17. Garnish with additional candy corn pieces, if desired.
  18. Cut into squares and store in an airtight container in the refrigerator up to 1 week.

Notes: Regular marshmallows may be substituted for the caramel-vanilla variety. If desired, an additional chocolate drizzle may be added to or substituted for the white chocolate drizzle.