Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017

Next Event:   6th annual Burlap and Lace Marketplace  June 24, 2017
Next Event: 6th annual Burlap and Lace Marketplace June 24, 2017

Wednesday, November 2, 2016


The date for the 6th annual
Burlap and Lace Marketplace
will be
Saturday, June 24, 2017

Pumpkin Spice Caramel Rice Krispies....yummmmmmm o

These pumpkin spice caramel rice krispies are one of my favorite Fall snacks. They are so gooey and have a hint of pumpkin spice that isn’t overwhelming but gives just enough flavor to make you feel like you’re cozied up with a blanket watching the leaves fall outside! (Or in my case, wishing you were watching the leaves fall!)
So here’s what you need:
  • 5 tablespoons of butter
  • 1 and 1/2 teaspoons of pumpkin spice seasoning
  • 2 (10 ounce) bags of mini marshmallows
  • 1 teaspoon vanilla extract
  • 1 tablespoon of milk
  • 1 (11 ounce) bag of caramel squares
  • 1 tablespoon of milk
  • 6 cups of rice cereal
First thing you are going to is get out a large pot and melt your butter and pumpkin spice seasoning together over low heat.
When your butter is melted, stir in the vanilla extract and 1 full bag of the marshmallows and half of the second bag.
While the marshmallows are melting you can go ahead and unwrap and melt your caramel squares. (Make sure you stir your marshmallows every couple of minutes while they are melting).
Just throw the caramels in a bowl and heat them in the microwave for 30 seconds at a time, stirring in-between each interval, until they are smooth and melted. Then whisk in 1 tablespoon of milk.
Ok, once your marshmallows in the pot are melted, add in the last of the marshmallows and the tablespoon of milk and stir just until they are coated. I don’t like to melt the last batch because I like to have some marshmallow bits poking through.
After you stirred in the milk and the marshmallows, add in your rice cereal. and stir to combine. So sticky!!
Once that’s all combined, spray your pan with non-stick spray or coat it in butter and add HALF of the mixture to your pan and flatten it out. Here’s a little tip to help you flatten it and keep your sanity: spray a piece of parchment paper with non-stick spray and then lay it (sprayed side down) on the pan over the rice krispies, and use that to press them flat. Just make sure you don’t smash them down too hard or your treats will be really hard.
After you’ve flattened your first layer, pour all of the melted caramel and spread it evenly over the top.
Now you can add your final layer of the rice krispie mixture and using the same piece of parchment paper, flatten them out over the caramel. 
Let them cool to room temperature and then slice and serve!!