Vickys Pumpkin Spiced Rice Krispie Treats

Ingredients

• 3 tbsp sunflower spread / butter plus extra for greasing
• 60 grams pumpkin puree
• canned is perfect
• 330 grams mini marshmallows
• 1/4 tsp pumpkin spice mix
• recipe link below
• 1/4 tsp vanilla extract
• 1 pinch salt
• 150 grams Rice Krispies or gluten-free puffed rice cereal

Instructions

1. Grease a baking tray or line with parchment paper
2. Melt the 3 tbsp sunflower spread in a heavy pan.
3. Add the pumpkin puree and warm through
4. Add 280g of marshmallows, vanilla, salt and pumpkin spice.
5. Stir until the marshmallows are melted then remove from the heat
6. Let the mixture cool for 10 minutes then fold in the remaining 50g marshmallows.
7. Let cool to room temperature.
8. It'll take around 30 minutes
9. Add the cereal and stir in, get it all coated well
10. Spoon the mixture into the greased tray and press it down.
11. Let it sit for 45 minutes then cut into squares and serve