Description
Apple Pie Rice Krispie Treats are a delightful twist on the classic recipe, featuring warm apple pie spice and a caramel drizzle for a cozy fall-inspired dessert. Soft, chewy marshmallows combine with crunchy rice cereal and aromatic spices, then topped with rich caramel sauce for an irresistible treat that’s quick and easy to make.
Ingredients
Base Ingredients
- 10 oz bag mini marshmallows
- 5 cups rice cereal
- 2 tablespoons milk
- 1 tablespoon butter
Flavorings
- 1 teaspoon vanilla extract
- 1 teaspoon apple pie spice
Topping
- 1/4 cup caramel sauce (suggested: easy tahini vegan salted caramel)
Instructions
- Reserve Marshmallows. Set aside 1/2 heaping cup of mini marshmallows to mix in later for texture.
- Melt Marshmallows. In a large pot over medium heat, combine the remaining marshmallows, milk, and butter. Stir frequently until the marshmallows have completely melted and mixture is smooth.
- Add Flavorings. Remove the pot from heat and stir in the apple pie spice and vanilla extract thoroughly to infuse the mixture with warm, aromatic flavors.
- Combine Cereal and Marshmallows. Pour in the rice cereal and stir gently to coat the cereal evenly. Then add the reserved marshmallows and stir again until everything is well mixed and coated.
- Spread Mixture in Pan. Transfer the mixture into an 8×8 inch baking pan lined with parchment paper. Use your fingers or parchment paper to press down lightly and evenly.
- Set the Treats. Allow the mixture to cool and set at room temperature until firm enough to hold its shape, approximately 30 minutes.
- Drizzle Caramel. Once set, drizzle the caramel sauce evenly over the top of the treats to add sweetness and a decadent finish.
Notes
- For a vegan option, use vegan marshmallows and the suggested tahini vegan salted caramel sauce.
- Press the mixture firmly but gently into the pan to avoid breaking apart when serving.
- The apple pie spice can be adjusted or substituted with a cinnamon and nutmeg blend.
- Store the treats in an airtight container at room temperature for up to 3 days.
- Use parchment paper to make removal from the pan easy and to prevent sticking.
