4 tablespoons unsalted butter
10.5 ounce package Mini Marshmallows
2 tablespoons pure pumpkin purée
2 teaspoons homemade pumpkin pie spice
1/2 teaspoon pure vanilla extract
7 cups crisped rice cereal
milk chocolate bars
1. Line a 9 x 13 x 2 inch baking pan with foil. Butter the foil or spray with nonstick cooking spray.
2. In large saucepan, melt butter over low heat. Add in Mini Marshmallows and stir until completely melted. Add pumpkin purée and pumpkin pie spice and stir until the mixture is smooth. Remove from heat and stir in vanilla extract.
3. Add crisped rice cereal stirring until well coated.
4. Using a buttered spatula, press the mixture into the prepared pan. Cool. Cut into squares.