Ok, I just couldn’t call this post, Yum Number Two. I think you understand why…….
But I did make a verry yummy treat yesterday after receiving this recipe in my mailbox. It comes from Nealey Dozier and it is the perfect fall dessert.
PUMPKIN SPICE RICE KRISPIE TREATS
3 Tbls. unsalted butter
1/4 cup canned pumpkin puree
1 (10 oz) bag mini marshmallows, plus one cup
1/4 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
Pinch of allspice
Pinch of freshly grated nutmeg
Pinch of kosher salt
6 cups puffed rice cereal
Butter a 9×13-inch baking dish (or a smaller dish — see Note below).
In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.
Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.
Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.
• Note: I call for a 9×13-inch dish here, but I often use an 8×11-inch because I like taller treats. Any size in this range should do.
HERE IS A GREAT WEBSITE YOU WILL DEFINITELY ENJOY!!! Check out her recipe for yourself!!! http://thekitchn.com