Krispie Pumpkin Spice Oreo Tartlets
Medically reviewed by Christiana George Updated Date: June 9, 2023
So the original post for this recipe got deleted and of course I didn’t have a back up, so I don’t remember what I wrote. That will teach me. Anyway, I will just have to come up with something new to say. Like how incredibly easy these Krispie Pumpkin Spice Oreo Tartlets are to make and you don’t even need to turn on an oven. They are a perfect blend of two of my favorite desserts, Rice Krispie Treats and Oreo Truffles. Does that have you intrigued yet? Well, keep reading.
For the tartlet shell, I simply made some chocolate Rice Krispies and added some Hershey’s Chocolate with Almond Spread. It gave the mixture a nice nutty flavor. But you can go ahead and use Nutella if you like or just skip the spread all together.
I used a tartlet pan to mold the Krispie treats, but you can do the same in a regular muffin tin. This would be an easy thing for the kids to do, just let the batter cool off a little before placing it in the molds. I used a cookie scoop to evenly distribute the batter. For the Oreo truffle filling, I used a mini scoop to place it inside the shells and flattened it out with a spatula.
The frosting is the same one I used for my Chocolate Pumpkin Rice Krispie Treats, pictured below. I like how light, yet flavorful it is.
I also like how all the flavors of these treats come together so well, especially the pumpkin spice in Oreos and in the frosting.
Just look at it. A nice crunchy shell, with a creamy center, topped with a light, fluffy frosting. There is texture, flavor, and visual appeal. What more could you ask for?
Krispie Pumpkin Spice Oreo Tartlets
by The Sweet Chick
Prep Time: 30 minutes
Cook Time: 5 minutes
Keywords: no bake dessert snack pumpkin pumpkin spice Pumpkin Spice Oreos marshmallow fluff Halloween rice krispie treats tartlets American fall
Ingredients (24 tartlets)
For the crust
- 1 1/2 tablespoons butter
- 2 cups mini marshamllows
- 1/4 cup Hershey’s Chocolate Spread with almonds
- 3 cups chocolate crispy rice cereal
For the filling
- 4 oz. cream cheese, softened
- 12 Pumpkin Spice Oreos, crushed
For the frosting
- 1/2 cup butter, softened
- 1 tablespoon pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/2 cup powdered sugar
- 1/2 cup marshmallow fluff
Optional toppings
- 24 Brach’s Pumpkin Spice candy corn
- sprinkles
Instructions
For the crust
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add chocolate spread. Stir until mixture is smooth.
Next add the rice cereal and stir until completely blended.
With a cookie scoop fill each cavity of a greased tartlet pan(or muffin tin) with the rice cereal mixture.
Then press and mold the mixture into a pie shell shape with you hands.
For the filling
In a medium bowl, mix together the cream cheese and crushed Oreos. (I just did it by hand.)
With a mini scoop, place a scoop of mixture into the center of each crispy shell.
Using a small spatula, flatten out the scoops to fill the shell.
Place the pans of treats in the fridge to set while you make the frosting.
For the frosting
In a stand mixer, beat butter, pumpkin puree, vanilla, and pumpkin spice on low until well mixed.
Add powdered sugar and beat on low until it is well blended into the butter mixture, then beat on medium/high until fluffy.
Then add the fluff and beat on low speed until all incorporated.
Remove treats from the fridge. With a cake decorating bag and Wilton 1M tip, swirl a small amount of frosting onto each treat.
Place the treats back in the fridge for the frosting to set. (I kept my treats in the fridge in an airtight container.)
Optional topping
If you are adding sprinkles or candy corn, add them before placing the frosted treats back in the fridge.
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Mocha Swirl M&M; Cookies
Well, thank you Blizzard of 2013 for dumping over two feet of snow in my yard. And my hubby thanks you for all the work you have given him. As if that wasn’t enough, the day of the blizzard our oil furnace decided to stop working. Blizzard and no heat, yay bonus! Oh and the best part is our street was not plowed. The only way out was the path my husband had snow-blown on the sidewalk, leading to the main street that was plowed. Thank goodness we are the first house on the block. So I packed my bags, layered up the kids and myself in our snowsuits, and trekked up the hill to meet my brother in his truck. He drove us to my mom’s house, where I had to wait in the truck with two impatient kids while my father and two of my brother’s finished snow-blowing my parent’s very long driveway.
My husband had stayed behind to try to fix the furnace, but wasn’t able to get it completely working till the following day. But he was able to come enjoy a sleepover at my parent’s house with the rest of us. At least we had a warm place to stay. We were able to go home Sunday, but didn’t venture out very far. Most streets are still not plowed, those that are have only one car width open. Our neighbors got desperate to get out and everyone with a snow blower was in the street trying to clear a path out of the neighborhood.
My daughter was out of school on Friday, today and now tomorrow also because the school parking lots were not cleared. No one knows where to put all this snow. And today we had freezing rain on top of it. Sorry for the rant, but I have been stuck in this house for too long. Hopefully, it will be safe to go back to work tomorrow. If not, I may have to bake again. We only have four more of these cookies left.
Wanna make some of your own? Here are the ingredients. Not too complicated. If you can’t find the Jif Mocha Cappuccino spread, you can always substitute with Nutella.
You can go the easy route and just make regular cookies. Or you can fancy them up a bit. I found a Wilton heart shaped whoopie pie pan on clearance at Target and used it to make some heart shaped cookie.
I used the same amount of dough as the other cookies, except I flatten it out into the heart shaped cavities.
You can leave them plain or decorate them with some frosting and sprinkles. I used some Betty Crocker Decorating Icing. It worked out well. You just can’t stack them, because the frosting doesn’t harden. But it sure is easy and quick to use.
Plain or decorated, they taste just as good. So make some for your sweetheart or treat yourself to some.
Mocha Swirl M&M Cookies
by The Sweet Chick
Prep Time: 15-20 minutes
Cook Time: 7 minutes
Keywords: bake dessert snack mocha cappuccino spread cookie American
Ingredients (36 cookies)
For the cookies
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup vegetable shortening
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup Jif Mocha Cappuccino spread
- 1 cup M&M’s
For the topping
- 1 can Betty Crocker Decorating Icing
- sprinkles
Instructions
For the cookies
Preheat oven to 375ºF
Blend together the flour, baking soda, and salt in a small bowl and set aside.
In a stand mixer, beat together butter and shortening until creamy.
Add sugar and vanilla and beat medium speed until well blended.
Beat in eggs, one at a time, mixing well in between.
Add flour mixture, and beat on low until all incorporated.
By hand, mix in the Mocha Cappuccino spread just until you get a marble effect.
Then mix in M&M’s by hand as not to break them.
Then drop by cookie scoop full into the heart cavities of you greased baking pan or on a greased baking sheet about 2 inches apart.
If using the heart shaped baking pan, flatten out the dough by hand so it evenly fills out the heart cavities.
Bake at 375ºF for 7 minutes, then remove from oven and wait 5 minutes before transferring them to a cooling rack.
Allow the cookies to cool completely before adding any toppings. (Or just eat one now, no one will notice.)
For the topping
Attached one of the enclosed nozzles to the Decorating Icing can. I used the star tip. Decorate as desired, then add sprinkles if you want.
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