10.18.2011

Pumpkin Caramel Rice Krispies

Yesterday my to do list included a fun activity with Mia and Owen and make treats for the guys in the field.  We tackled both projects at once.  Owen could only spare a few minutes... he was un-loading his tractor on the go and had to get back to business.  He's got a few more fields to combine this fall before he can relax.  Here's a picture of my farm boy before we get to the recipe....


On to the recipe...

You will need:
6 cups Rice Krispies
1 bag Pumpkin Spice Marshmallows
3-4 T Butter
7 oz. {half a can} of Sweetened Condensed Milk
Half a bag of Kraft Caramels {the wrapped kind}
2T Butter
1 cup miniature marshmallows
Spray Butter Flavored Pam

Directions:
Spray 2 round cake pans with cooking spray and set aside.

Begin by giving your kids the caramels to unwrap....  Place the caramels, sweetened condensed milk and  2 T of butter in a microwaveable dish.  Microwave in 45 second increments, stirring to melt the caramels.

Place the 3-4 T of butter in a pan on the stove top.  Melt and continue to cook until just starting to brown be careful not to burn!  This gives these bars a richer taste.  Add the Marshmallows and stir until melted.  When the marshmallows are melted add the 6 cups of rice krispies.  Divide the krispie mixture into the 2 cake pans and pat smooth.

Using one pan of pumpkin rice krispies sprinkle 1 cup of marshmallows and pour the caramel mixture over top.  Smooth it around and take the other pan of rice krispies and place on top.  Pat it down to smoosh all the goodness together.  Refrigerate until cut-able.  We placed a candy corn pumpkin on the top when we sent it out to the guys in the field.

The recipe looks long but it's basically rice krispies with a few add-ins!  It's a kid friendly fall dessert your kids will love to help make!







1 comment:

  1. I absolutely LOVE everything about this blog - RIGHT NOW. Everything. The background wallpaper, the header, the kids, the stories, the food, the graphic details. ALL OF IT.

    ReplyDelete

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