Rice crispy treats will always be one of those great nostalgic childhood treats. To help ring in fall and pumpkin spice season I thought I’d do a fun sophisticated seasonal twist on the classic. Instead of puffed rice cereal I opted for popcorn and for some extra pizzazz and protein I threw in chopped pecans. Voila an easy no bake fall treat, perfect for lunches, parties or a midnight snack!
Pumpkin Spice Popcorn Crispies
Ingredients
- 3.5 oz Package Popcorn Popped (about 5 cups)
- ½ Cup Chopped Pecans
- 10 oz Package Marshmallows
- 3 Tablespoons Butter
- 2 Teaspoons Pumpkin Pie Spice
- Red and Yellow Food Coloring optional
Instructions
- Grease a 9 x 13 dish generously, these are sticky!!.
- Pop your popcorn and let cool. Once cool break up the popcorn a bit so the pieces are a bit smaller, this will result in better formed bars. Add the chopped pecans to the popcorn and set aside
- In a large saucepan melt the butter and the marshmallows (Make sure the pan is large enough to later incorporate the popcorn and pecans).
- Once the marshmallows have melted with the butter and are bubbly add in the pumpkin spice and food coloring, if desired and mix well
- Turn off the heat and add the popcorn and pecans to the marshmallows and stir vigorously until the marshmallow mixture has completely covered the popcorn
- Transfer the popcorn mixture to the 9 x 13 dish and press until it fills the dish evenly
- Let the treats cool at room temperature
- For some extra fall pizazz we made some pumpkin spice icing to drizzle on top. Combine ½ teaspoon pumpkin pie spice, ¼ teaspoon cinnamon about ¼ to ½ cup confectioners sugar and water.
