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Original Rice Krispies treats with a pumpkin twist.
1. Spray a 9×9 baking dish with cooking spray and set aside.
2. In a large saucepan heat your pumpkin, butter, nutmeg and cinnamon over medium heat. Once melted add your marshmallows, stirring frequently until they are melted. Remove from heat and add in your vanilla.
3. Set aside for 5-8 minutes, letting the mixture slightly cool. Add in your Rice Krispies and stir gently to coat all of the cereal. Transfer to your baking dish and press the mixture down into the dish. Refrigerate for at least 1 hour.
4. After your Rice Krispies treats have been in the fridge for an hour, put your white chocolate into a microwave safe bowl. Heat it, checking every 15 seconds until the chocolate is melted. Spread the chocolate over your treats and let it harden.
5. Cut into 12 squares and store in an airtight container for up to 5-7 days.
Recipe yields 12 bars.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Perfect for all of that leftover turkey and stuffing! Makes a great weekend lunch or snack!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!