# Ingredient List:
→ Base
01 - 6 cups Rice Krispies cereal (certified gluten-free if needed)
02 - 4 cups mini marshmallows
03 - 4 tablespoons unsalted butter
→ Pumpkin & Flavorings
04 - 1/3 cup canned pumpkin purée (not pumpkin pie filling)
05 - 1/2 teaspoon pumpkin pie spice
06 - 1/4 teaspoon ground cinnamon
07 - 1/4 teaspoon pure vanilla extract
→ Salted Caramel
08 - 1/2 cup granulated sugar
09 - 2 tablespoons unsalted butter
10 - 1/4 cup heavy cream
11 - 3/4 teaspoon flaky sea salt (plus more for topping)
# Directions:
01 - Line a 9x9-inch pan with parchment paper and lightly grease; set aside.
02 - In a large saucepan over medium heat, melt 4 tablespoons butter. Add the mini marshmallows and stir until completely melted and smooth.
03 - Stir in pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract. Cook for 2 to 3 minutes, stirring occasionally to slightly reduce the mixture.
04 - Remove from heat. Add the Rice Krispies cereal and quickly mix until well combined. Spread the mixture evenly into the prepared pan and gently press with a buttered spatula.
05 - In a small heavy-bottomed saucepan over medium heat, melt granulated sugar while stirring constantly until it forms a deep amber caramel. Add 2 tablespoons butter and stir until melted. Carefully pour in the heavy cream (it will bubble) and whisk until smooth. Immediately stir in 3/4 teaspoon flaky sea salt.
06 - Drizzle the warm salted caramel evenly over the Rice Krispie mixture. Sprinkle with additional flaky sea salt if desired.
07 - Allow to cool completely at room temperature for at least 1 hour before slicing into 16 squares.
