Maple Pumpkin Rice Krispie Treats

For the treats:
In a large sauce pan, melt butter, marshmallows, and pumpkin over low heat. Stir until completely melted.
Remove from heat and add pumpkin spice, vanilla, and salt. Let mixture cool for 5 to 10 minutes.

Once cooled, add Rice Krispies one cup at a time and stir until it is all well blended. Then add the chocolate chips and stir gently. Some of the chocolate may melt. It’s ok.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper. Place in fridge to cool.

For the maple butter:
Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened. Add maple syrup and mix together with hand mixer until smooth. Place in fridge for 1 hour to set.

For the decoration:
Place dark chocolate candy melt in a microwave safe bowl and melt for 30 seconds at a time until completely melted. Outline the shape of the stem with the candy melt and fill in.

Then melt the orange candy melt and place in another Ziploc bag with the tip snipped off and carefully outline the pumpkin shape with the candy melt and fill in.

Last, melt the green candy melt in the same fashion and place in a third Ziploc bag with the tip snipped off and carefully draw a leaf and a curly vine.

Place the treats back in the fridge to cool.

Recipe adapted from In Sock Monkey Slippers, Brown Butter Pumpkin Rice Krispie Treats, also found here in Tasty Kitchen.