Pumpkin Spice PB Crispy Treats

Switch up your crispy treat game with Peanut Butter Co. Pumpkin Spice flavored peanut butter! YUM!

It’s officially fall! Bring on the pumpkin spice EVERYTHING! Truthfully, I’m not much of a fan of the PSL at Starbucks anymore–it got kinda old after a few years. But this Peanut Butter Co Pumpkin Spice PB? I’m all over it! We’re almost done with our first jar–it’s been a new treat for us.

This recipe is essentially your go-to Rice Crispy treat recipe, with a twist. I use coconut oil instead of butter (totally not necessary) and a nice dollop of the Pumpkin Spice PB. The girls went loco over this special treat. After tasting them, they kind of reminded me of Pad Thai. Not sure if it was the seasoning in the PB or the coconut oil, but once I had that in my head, that’s all I could taste. Totally not a bad thing, just different.

You can pick up this Pumpkin Spice Peanut Butter from the website or in stores–Target is my favorite place to buy in-store. They have so many addicting flavors available. Be sure to also check out the White Chocolate Wonderful too!

Step One: Melt coconut oil in a pan over medium heat.

Step Two: Add Marshmallows and a splash of vanilla extract. Stir to create a smooth, sticky base for the crispy treats.

Step Three: Remove from heat. Add a nice dollop of Pumpkin Spice PB.  Be sure to stir quickly!

Step Four: Fold in Crispy Rice cereal and stir to incorporate all of the marshmallow. You might as well taste test right now 🙂

Press into a 9×13 pan and allow to cool before cutting into squares. YUM! Look at that ooey-gooey-ness. That’s totally a word, right?

Print

Pumpkin Spice PB Crispy Treats

Switch up your traditional Rice Crispy recipe with some Pumpkin Spice Peanut Butter and Coconut Oil. YUM!

Ingredients

• 3 Tablespoons of coconut oil
• 10 oz marshmallows
• 1/4 teaspoon Vanilla extract
• 1/2 cup Pumpkin Spice Peanut Butter
• 6 Cups Crisp Rice Cereal

Instructions

1. Spray a 9x13 inch pan with cooking spray. Set Aside.
2. Over medium-low heat, melt coconut oil. Add marshmallows and vanilla, stirring constantly until melted.
3. Remove from heat. Fold in Pumpkin Spice PB and stir until smooth.
4. Add Crisp Rice and stir to cover all pieces.
5. Press into 9x13 pan and allow to cool. Cut into squares.
6. Store covered for up to 4 days.

Recipe Notes

Feel free to use butter instead of coconut oil.

What’s your favorite Pumpkin Spice flavored dish? Have you seen this peanut butter?

Disclosure: I received a complementary jar of Pumpkin Spice Peanut Butter. All opinions are my own!