Today I’m all about treats, no tricks. So I decided to combine two of my favorites – pumpkin pie and rice crispy treats – into one naturally sweet treat.
And while I realize I’m a bit late to the party (or, you might be a bit late to the party should you decide to whip up another recipe right this minute) these are still suitable for the rest of the season, maybe sans “spooky” face decorations.
If pretty pumpkin shapes matter to you, grab a mini pumpkin cheesecake pan. A total necessity for the pumpkin-obsessed, dontcha think? As long as you promise to use it at least once a year. That’s the deal I made with my husband. Or, you could chill the treats in a regular ol’ pan and use a cookie cutter to cut shapes. And if you just have to have these today without any chance of pumpkin cheesecake pans or cookie cutters, no one says you can’t just cut these into squares like the other rice crispy treats that came before them.
By the way, can you believe this is my very first Halloween-themed treat on the blog? Too bad I just got the idea yesterday. Not a few weeks ago when my blogger friends were asking for contributions towards creepy, crawly Halloween roundups. I figured my lack of spooky Halloween treats must be because I don’t have kiddos. But having one on the way must count towards something because I’ve never before had an urge to decorate something edible Halloween-y, despite how I’m actually a little obsessed with the holiday. Who knows what will happen next year…
And that’s gonna be it for now. Gonna keep this short ‘n sweet. No go on and have a fun, safe day of all kinds of tricks and treats!
Pumpkin Pie Rice Crispy Treats
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
Pumpkin pie, meet rice crispy treats! Naturally sweetened, gluten-free and vegan wholesome goodies.
1/4 cup almond butter
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup maple syrup
3/4 cup pumpkin puree
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
6 cups crisp brown rice cereal
your favorite chocolate, melted, for decorating (optional)
Spray a 9x13" baking pan with cooking spray.
In a large saucepan over medium heat, stir together the almond butter, coconut oil, coconut sugar, maple syrup, and pumpkin until smooth and creamy. Turn off heat and stir in vanilla extract and pumpkin pie spice.
Add cereal and mix with a large spoon or spatula until evenly coated. Spoon the mixture into the baking dish and refrigerate several hours, until firm. Slice with a sharp knife. Decorate with chocolate if desired.
Store the bars refrigerated in an air-tight container.
Cara Lyons, www.carascravings.com