Ingredients
3tbspunsalted butter
¼cuppumpkin puree,canned, or fresh
10ozmini marshmallows,(1 bag)
¼tsppure vanilla extract
½tspground cinnamon
¼tspground nutmeg
⅛tspground cloves
⅛tspsalt
6cupscrispy rice cereal
4ozwhite chocolate,such as Ghirardelli
24mellowcreme pumpkins,optional
Preparation
Generously spray a 9×13-inch baking pan with non-stick spray. Set the pan aside.
In a large saucepan, melt the butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through.
Fold the marshmallows, stirring frequently until almost completely melted. Stir in the vanilla, cinnamon, nutmeg, cloves, and salt, and remove from heat.
Allow the marshmallow mixture to cool for 20 minutes or until it is at room temperature. Add the cereal and stir until combined.
Pour mixture into prepared baking pan and gently spread out evenly. Spray the back of a large spatula with non-stick spray and gently press the mixture without packing it down.
Allow to set for about 30 minutes before cutting into squares.
Melt the white chocolate and drizzle on top, then serve, and enjoy!
