Pumpkin Scotcheroos
A peanut butter Rice Krispie treat base with a chocolate topping and pumpkin spice infused throughout!
I had to go ahead and get started sharing some fall treats. If you’re new to my blog, I am one of those basic witches who loves pumpkin and fall. My spooky seasons starts July 31st and no one can tell me any different - even when I’m sweating in 90 degree weather. This treat is definitely reminiscent of the traditional Midwest scotcheroo treat, but instead of butterscotch to compliment peanut butter and chocolate, it’s pumpkin pie spice.
What you need:
1 cup light corn syrup
1 cup granulated sugar
3/4 cup creamy peanut butter
1 tsp. pumpkin spice extract [or 1 tsp. vanilla extract]
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. allspice
6 cups Rice Krispies cereal
2 1/2 cups semisweet chocolate chips
3 Tbsp. vegetable oil
Directions:
In a large mixing bowl, pour out 6 cups of cereal and set aside.
In a small pot, combine corn syrup and sugar over medium-low heat. Occasionally stir until sugar dissolves and it begins to boil.
Remove from heat and stir in peanut butter, pumpkin spice extract, cinnamon, nutmeg, ginger, and allspice.
Pour the peanut butter mixture over cereal and mix until cereal is evenly coated.
Press cereal mixture into a 9x13-inch baking dish that has been coated with nonstick spray or lined with wax paper. Let cool for 10 minutes.
In a small pot over low heat or in a glass bowl in the microwave at 50% power, melt chocolate chips with oil. Stirring occasionally until smooth.
Pour chocolate over the top of the cereal mixture and spread evenly.
Allow chocolate to set before cutting.
Recipe from The First Year Blog