Brown Butter and Pumpkin Rice Krispy Treats

Optional ingredients:
For squares: 1 cup dark chocolate chips (60% cacao or higher).
For pumpkins: 12 Tootsie Rolls, green cookie icing

1.In a large, preferably non-stick, pot heat butter over medium-low heat until it turns light brown, about 5 to 10 minutes. Stir occasionally. It will bubble, foam, and then caramelize.

2.Once the butter is browned, add marshmallows and pumpkin puree and turn the heat down to low. Stirring occasionally, cook the marshmallows until they are completely melted. Remove from heat.

3.To the melted marshmallows, add the pumpkin pie spice, nutmeg, vanilla, and sea salt. Stir to combine.

4.This next step is important. Stirring occasionally, allow the marshmallow mixture to cool and become thicker. This takes about 10 minutes. If you add the Rice Krispies too soon they will just get soggy in the hot marshmallows. Once the marshmallow mixture is cooled and thickened add the Rice Krispies. Stir and fold until combined.

5.For traditional Rice Krispie Treat Squares: pour the mixture into a buttered (not oiled) 13x9x2 baking dish or pan. Allow to cool and set for 15 to 30 minutes. Cut into squares and remove from dish. Melt chocolate chips in the microwave in 30 second intervals, checking and stirring in between, and heating just until melted. Pour the chocolate into a Ziploc bag. With scissors, cut a small slit in the corner of the bag and use it as you would a piping bag drizzling the chocolate over the Rice Krispie treats. Allow the chocolate to set then serve.

6. For the pumpkins: skip the baking pan and pour the Rice Krispie mixture directly onto a piece of parchment or wax paper. Allow to cool and set for 5 to 10 minutes until pliable. Grab a large handful and form into a ball. Greased hands help with this. Insert a Tootsie Roll at the top of the ball, for a pumpkin stem. With green cookie frosting create pumpkin vines and leaves around the base of the stem. Serve.