Dolcetti di riso soffiato alla zucca

Ingredienti

• 1/2 cup unsalted butter (113g)
• 1 10 oz bag marshmallows (285g)
• Orange gel food coloring - optional
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/4 tsp fine salt (2g)
• 6 cups puffed rice cereal (160g)
• 1 cup mini marshmallows - optional

Preparazione

1. 1

   Grease and line a square 8-inch pan with parchment paper.

2. 2

   In a large pot, melt 1/2 cup of butter over medium heat.

3. 3

   Turn the heat to low and stir in 10 oz. of marshmallows. Stir with a rubber spatula until the marshmallows are smooth. Optional: add in a squirt of orange gel food coloring and stir until the mixture is evenly colored. If you don't have gel food coloring, use 2 tsp of liquid food coloring.

4. 4

   Next, mix in 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla, and 1/4 tsp fine salt.

5. 5

   Remove the pot from the stove and stir in 6 cups of puffed rice cereal in two additions. Stir until the cereal is fully coated.

6. 6

   If desired, mix in 1 cup of mini marshmallows at this stage. This will give these pumpkin spice rice krispies an added bit of texture and an awesome look when you cut in.

7. 7

   Quickly scoop the mixture into the prepared pan. Use a rubber spatula to gently press the mixture into an even layer.

8. 8

   Let the rice krispies cool for 15 minutes, then drizzle with cream cheese frosting if desired (use 1/4 batch of this recipe). Cut into 16 squares and enjoy!

9. 9

   If you top these with cream cheese frosting, store them in the fridge in an airtight container for up to 5 days. Unfrosted rice krispies can sit at room temperature for up to 5 days in an airtight container.