Brown Butter-Pumpkin Pie Spiced Rice Crispy Treats

These make your kitchen smell so good, you might have strangers knocking on your door.

Makes 24 (depending on big you slice ’em)

Recipe by Mary Nolan

  • 5 tablespoons unsalted butter
  • 1 teaspoon pumpkin pie spice*
  • 1 (10 oz) bag marshmallows
  • 1/4 teaspoon kosher salt
  • 6 cups Rice Krispies
  • Candy corn, for garnish, if desired
  1. Melt butter in a large pot over medium heat. Keep over heat until foam subsides and solids (these look like white flecks on the bottom of the pan) start to brown, about 3-5 minutes. This will start to happen all the sudden, so don’t walk away when waiting for butter to brown. Once solids are the color of chocolate (you don’t want them to burn and turn black), add pumpkin pie spice and stir with a wooden spoon. Reduce heat to low, add marshmallows and stir, scraping up brown butter bits and spices from the bottom of the pan. Continue to cook, stirring frequently, until marshmallows are just melted (don’t let marshmallows continue to cook or simmer; this will make your crispies too crispy!). Turn off heat and stir in salt and then gently fold in the rice crispies.
  2. Spray a 9×13 baking pan with nonstick spray. Spread rice crispy mixture into the baking pan. Spray the inside of your hands with nonstick spray. Press down the mixture into the pan and smooth with your hands. Allow to cool, at least 15 minutes, and cut into pieces. Press a candy corn into each piece for garnish, if desired.
*To make your own pumpkin pie spice, mix 1 tablespoon cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, and 1/4 teaspoon ground clove. You’ll have some extra.