Maple Pumpkin Rice Krispie Treats

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

I had some leftover maple butter from this recipe and some pumpkin puree leftover from this recipe.  What to do, what to do??  How about some Rice Krispie Treats?  Well, that’s just what I made.  I am really beginning to like pumpkin.

I also ended up throwing in some leftover dark chocolate chips at the last minute.  That was a good call.

This is such a quick and easy recipe.  And so far this is my favorite of all my Rice Krispie treats.  It has all the wonderful flavors of pumpkin spice, maple, and dark chocolate with an added crunch factor.  It doesn’t taste anything like your average Rice Krispie treat.

In fact, it almost tasted like a granola bar.  It had a bit of a nutty flavor and was super moist and chewy.

I cut mine out in the shape of a pumpkin for fun, but you can certainly make yours into bars and drizzle with dark chocolate.

Maple Pumkin Rice Krispie Treats

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: no bake dessert pumpkin maple butter dark chocolate chips rice krispies rice krispie treats fall

Ingredients (12 pumpkins or 24 squares)

For the treats

  • 5 tablespoons maple butter (see recipe below)
  • 1 package (16 oz.) marshmallows or 4 cups mini marshmallows
  • 1/3 cup canned pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract or paste
  • 1/4 teaspoon salt
  • 7 cups Rice Krispie cereal
  • 1 cup dark chocolate chips

For the maple butter

  • 3/4 cup butter, softened
  • 1 cup pure maple syrup

For the decoration

  • 2 cups orange candy melt
  • 1/2 cup dark chocolate candy melt
  • 1 cup green candy melt


For the treats

In a large sauce pan, melt butter, marshmallows, and pumpkin over low heat. Stir until completely melted.

Remove from heat and add pumpkin spice, vanilla, and salt. Let mixture cool for 5 to 10 minutes.

Once cooled, add Rice Krispies one cup at a time and stir until it is all well blended.

Then add the chocolate chips and stir gently. Some of the chocolate may melt. It’s ok.

Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place in fridge to cool.

For the maple butter

Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened.

Add maple syrup and mix together with hand mixer until smooth.

Place in fridge for 1 hour to set.

For the decoration

Place dark chocolate candy melt in a microwave safe bowl and melt for 30 seconds at a time until completely melted. Outline the shape of the stem with the candy melt and fill in.

Then melt the orange candy melt and place in another Ziplock bag with tip snipped off and carefully outline the pumpkin shape with the candy melt and fill in.

Last melt the green candy melt in the same fashion and place in a third Ziplock bag with tip snipped off and carefully draw a leaf and a curly vine.

Place the treats back in the fridge to cool.

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