Caramel Pumpkin Rice Crispy Treats

I have totally become that girl on Pinterest who goes crazy for fall and re-pins every last pumpkin whatever recipe. But what other times of the year do we get to eat so much pumpkin and not feel like an addict? Never. And it’s a wonderful time of year.

I brought these in to my last day of work at my previous job and my coworker justified eating them at 9am because  “rice crispies are cereal and cereal is breakfast!” I may just use that logic more often when it comes to treats in the AM.

 

 

Caramel Pumpkin Rice Crispy Treats

  • 6 cups rice crispies
  • 1/2 cup caramel ice cream topping
  • 2 1/2 tsp pumpkin pie spice
  • 1 bag of mini marshmallows
  • 3 tbsp butter
  1. Melt butter in a sauce pan.
  2. Add bag of marshmallows and stir constantly until melted.
  3. Immediately remove from heat and add caramel and pumpkin pie spice.
  4. (If you’re me, move to a much larger bowl and) Add melty goodness to rice crispies and stir your heart out.
  5. Add batter to a greased 9×13 pan, flatten with a greased spatula and let it cool.

Taste Rating: 6/10

I really wanted these to be excellent, but they kind of fell short for me. The rice crispy cereal was kind of soggy, and I couldn’t really taste the caramel. They were also wayyyy gooey-er than usual rice crispies (I’m guessing the caramel had something to do with that) and didn’t feel like they’d ever completely set up.

Ease of Cooking: 9/10

Confession – I’d never actually made rice crispy treats before this. I was really glad the recipe was so simple, and if you follow it to a tee, I can’t imagine how you could screw this up. It seems like I had roommates in college mess up rice crispy treats all the time and now I’m seriously questioning their intelligence.

 

Thanks to 30 Handmade Days for the great Fall recipe!

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Chocolate Caramel Crinkle Cookies

Alliteration. Big time. But totally worth it.

 

Chocolate Caramel Crinkle Cookies

  • 1 package fudge brownie mix (9X13 inch pan size)
  • 1 cup all-purpose flour
  • 1 egg
  • 1/2 cup water
  • 1/4 cup canola oil
  • About 24 caramels, cut in half
  • Powdered Sugar, for rolling
  1. Preheat oven to 350.
  2. In a large bowl beat the brownie mix, flour, egg, water and oil until well blended.
  3. Place powdered sugar into a separate bowl. Scoop up a tablespoonful of dough (you can use a cookie scoop if you want, but it will still work if you don’t have one) and push a piece of caramel in the middle.
  4. Roll the dough around the caramel so it is completely covered.
  5. Drop by tablespoonfuls into the powdered sugar and gently roll, shaping into a ball.
  6. Place 2 inches apart on lightly greased baking sheets. Bake 8-10 minutes or until set.
  7. Remove from pans to wire racks to cool.

 

Sometimes, if you eat these when they’re still hot, you will burn your mouth. And die.

No but really, it’s super painful. Wait for these to cool. You will regret it for weeks if you don’t.

And this happens sometimes.

All the caramel-y goodness comes out in one bite and you’re left with a brownie cave covered in powdered sugar (while never a bad thing, it’s still kind of sad in this case).

 

Taste Rating: 8/10

I don’t know if there’s a bad way to eat powdered sugar, brownie and caramel, so these were bound to be delicious. But, like I said before, I ate these too soon and wanted to cry (again, my impatient self). Boiling hot caramel sticks to your mouth and buuuuurns like no other. Don’t eat these right for at least, uhh, 10 minutes? Wait at least that long.

Ease of Cooking: 7/10

It was kind of hard to get the brownie over the caramel and some of the caramel leaked out during baking and made the cookies stick to the pan (also made washing the melted caramel off really difficult). Then to also cover the already fragile balls of brownie/caramel with powdered sugar – it was just messier than I expected, so be prepared for that.

 

Thanks to Six Sisters’ Stuff for the recipe!

Monkey Bread

because I’m an idiot (and always hungry), I always eat my food before I remember that I have a food blog and should probably take a photo of it before I scarf half of it down.

soooooooooorry.

Monkey Bread

  • 1 can of pop biscuits
  • 3/4 cup margarine
  • 1 cup brown sugar
  • 1/4 tsp cinnamon (optional)
  1. Preheat oven to 350 degrees.  Grease a bread pan.
  2. Cut biscuits into quarters.
  3. Melt about 1/4 cup of the margarine in the microwave (or stove if you’re fancy).
  4. Toss biscuit chunks in melted margarine, just enough to coat the pieces.
  5. Melt the brown sugar and remaining margarine (again, through melting method of choice).
  6. Put the biscuit pieces in the bread pan and cover with melted sugar mix (and optional cinnamon).
  7. Cook at 350 until “not doughy” – I think I cooked it for a little under 20 minutes? but my oven is also crazy. Go by the biscuit wrapper directions.

Taste Rating: 10/10

This was our favorite dessert as kids in my house. We would always fight over who got the pieces at the bottom covered in the most sugary goodness. I could probably eat the whole pan by myself (I may have eaten like half before asking my roommate if she wanted some). I never add cinnamon and it’s divine without it.

Ease of Cooking: 9.9/10

I also like to base the ease of this recipe on it’s cost. Super simple, and the oven is what takes the longest part. Definitely my kind of recipe (and will of necessity be repeated again very soon).

 

Thanks to my mommy dear for this recipe. I found decent ones online, but I wanted my mom’s recipe. Of course, she never uses recipes so I bugged her about it and she made one up for me 🙂 Now that’s love.