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Overhead view of pumpkin spice rice krispie treats arranged on a wooden cutting board.

Pumpkin Spice Rice Krispie Treats (Without Marshmallows)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 12 large squares
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

Pumpkin Spice Rice Krispie Treats are gluten-free and dairy-free with crispy brown rice cereal, peanut butter and pure pumpkin. They’re made without marshmallows, and sweetened with just honey, maple syrup and dark chocolate. It’s a healthier Halloween treat that the entire family will enjoy!

Ingredients

  • 3/4 cup + 6 tablespoons natural peanut butter (chunky or smooth), divided
  • 1/3 cup honey
  • 1/3 cup maple syrup
  • 1/4 cup pure pumpkin (pumpkin purée)
  • 1 tablespoon virgin, cold-pressed coconut oil
  • 1 1/2 teaspoons pumpkin spice
  • 1/8 teaspoon kosher salt
  • 4 cups gluten-free crispy brown rice cereal
  • 3/4 cup dairy-free dark chocolate chips
  • Optional toppings:
    • Pumpkins seeds
    • Peanuts
    • Other seeds and/or nuts
    • Reese’s pieces baking candy
    • Shredded coconut
    • Dried cranberries
    • Sprinkles

Instructions

  1. Line a 9-inch square pan with parchment paper and set aside.
  2. In a large pot, add 3/4 cup of peanut butter, honey, maple syrup, pumpkin purée, coconut oil, pumpkin spice and salt. Heat on a low temperature, stirring constantly so the mixture doesn’t burn. Remove from heat once the peanut butter is melted and the mixture has thickened.
  3. Add in the crispy cereal and stir until it is well coated. It may not seem like it will get fully coated, but it will come together as you keep stirring.
  4. Press the cereal mixture firmly into the prepared pan using the back of a spoon or the palm of your hand. Place in the freezer while you prepare the chocolate topping.
  5. Add your chocolate chips and remaining peanut butter to a microwave safe bowl and heat on two 30-second intervals, stirring after each interval. If the peanut butter isn’t fully melted, microwave for another 10-15 seconds and stir again. Chocolate tends to burn quickly so don’t over heat it.
  6. Pour over the cereal mixture and spread out into a thin layer. Sprinkle on desired toppings and place back in the freezer to set up.
  7. Cut into squares and store in an airtight container in the refrigerator for 2-3 days or in the freezer for up to 3 months.

Notes

  1. I think these squares are best enjoyed when they’re frozen or slightly defrosted as they have a firm and chewy texture. I don’t recommend storing them at room temperature as the crispy bottom and chocolate topping will get soft.
  2. You can make these treats using salted or unsalted peanut butter. If using salted, you may wish to reduce the amount of salt you add to the treats.
  3. Feel free to replace the peanut butter with another natural nut butter or seed butter. Just keep in mind that this will change the taste of the rice krispie treats.
  4. To get thicker squares, make these treats in an 8-inch square pan instead of a 9-inch.
  5. Be sure to check out the tips and substitutions section above the recipe card for more detailed advice and suggestions for making this recipe.

Find it online: https://www.crumbtopbaking.com/pumpkin-spice-rice-krispie-treats/