Ingredients
Directions
- 1
In a large saucepan melt butter over medium heat.
- 2
Once fully melted, mix in pumpkin puree
- 3
Add in marshmallows and stir frequently
- 4
After mixture has come together (ie. marshmallows are completely melted), add in spices - cinnamon, close, and pumpkin pie spice
- 5
Set mixture aside and let cool (10-15 minutes) - this helps avoid soggy rice krispies
- 6
Pour mixture in greased baking dish (I used 9 x 9 brownie pan, but use what you have)
- 7
Place in fridge and let rice krispies cool for 30 - 60 minutes
- 8
Melt down chocolate and drizzle
- 9
Put in fridge/freezer to allow chocolate to harden
- 10
Once the chocolate has set, enjoy!
