Pumpkin Rice Crispy Treats
I could live off of rice crispy treats. They may not be totally healthy, but living with gastroparesis means I eat what I can and I can eat rice crispy treats every day. My favorite is the kind with M&Ms on top. Since it’s fall, I decided to get creative and make pumpkin rice crispy treats.
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I discovered Dandies marshmallows at Vegfest in Lancaster over the summer. While trying to find a place that sold them at an affordable price, I found them on Amazon in pumpkin flavor. I knew right away they’d be great in this recipe.
If you’re sensitive to coconut oil, you can just use butter instead. Feel free to use any butter of your choice. I used regular butter since I love dairy. Melt the butter and coconut oil together and then add the marshmallows. The Dandies take a bit more time to melt than regular marshmallows. Just keep stirring!
Once they are nice and melted, pour in the crisp rice cereal. Stir again and then spread everything evenly in a 9×13 baking dish. Allow them to cool, cut, and enjoy!
Pumpkin Rice Crispy Treats
Ingredients
- 1 10 oz bag of Dandies mini pumpkin marshmallows
- 2 Tbsp coconut oil
- 2 Tbsp butter
- 5 cups crisp rice cereal
Instructions
- In a large pan, melt the butter and coconut oil over medium-low heat.
- Stir in the marshmallows and continue to stir until melted, about 8 minutes.
- Once the marshmallows are melted, stir in the cereal. Stir to combine evenly.
- Spread the rice crispy treat mixture evenly in a 9x13 baking dish.
- Cool.
- Enjoy!
Buy pumpkin flavored Dandies: