These gooey cannabis infused pumpkin pie rice krispies treats are the perfect fall treat!
Prep Time10 minutesmins
Cooling Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Marshmallow, No Bake
Servings: 12
Equipment
Sauce pan
9x13" pan
Ingredients
1tablespooncannabis butter
5tablespoonsunsalted butter
¼cupcanned pumpkin puree
110 oz. bagmini marshmallows
¼teaspoonpure vanilla extract
1teaspoonpumpkin pie spice
1/8teaspoonsalt
6cupscrispy rice cereal
Instructions
Line a 9x13 baking pan with parchment paper or spray with non-stick spray. Set pan aside.
In a large saucepan, melt both butters over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Stir in the vanilla extract, pumpkin pie spice, and salt.
Fold in the marshmallows, stirring frequently until completely melted, and remove from heat.
Pour the marshmallow mixture over the cereal and stir until all of the cereal is evenly coated.
Pour mixture into the prepared baking pan and spread out evenly using a silicone spatula. Allow to cool for about 30 minutes before cutting into squares.
Store in an airtight container up to one week.
Video
Notes
Sometimes I like to use an 8x8" pan for really thick treats!