We had a party to go to last night, so E’s Sunday yummy was a day early! We were sticking with the Rice Krispie theme since we have RKs, pumpkin marshmallows, and Ghiradelli white chocolate chips….mmmmmmm.
Let’s get started!
We gathered our pumpkin marshmallows, rice bubbles-divided, butter, and white chocolate.
E made the Rice Krispies using the pumpkin spice marshmallows but using 1 less cup of rice bubbles. She microwaved the butter and the marshmallows for ~1m. We found that they melted much quicker than traditional white marshmallows so 1 min was plenty of time. For tips on making your Rice Krispies soft and crunch rather than crushed and hard, read here.
Check out the great color! E stirred well after one minute and the pumpkins melted quickly and well.
She poured in the rice bubbles and stirred well.
She poured them in the pan and I spread them out, gently….
While I spread the rice bubbles in the pan, Q scraped the bowl for me so I could fill in any gaps in the pan. He earned scraping the bowl clean and E got in on the action as well!
So after laying the rice bubbles in the 13X9 pan, we got to work on melting the white chocolate. Baker beware! It’s time to learn from our mistakes. This is what our white chocolate looked like after 1 min, stirred, and 30 more seconds. One big hard clump of white chocolate. (I’m glad I didn’t use the Ghiradelli to start!) We threw that clump away :(.
Plan #2. Broke out the Ghiradelli and tried the microwave on ‘power 2.’ No go! Since I was not about to throw away Ghiradelli, I dug out my double boiler which is what I should have done from the get-go. Lesson learned. Remember, I am new to enjoying white chocolate ;). We read that white chocolate is very tricky to melt. Here is a nice explanation of the differences between chocolate and white chocolate. It really only took about 3 min to melt smoothly. Phew. The double broiler worked well. About 10 more seconds of stirring from the lumpy pic below and it was smooth. Yay!
The next part step needed to be done very quickly; no time for pictures. We poured the remaining 1 cup of rice bubbles into the white chocolate, stirred, and spread it on the pumpkin Rice Krispies. Quickly!
This is where you can get creative. I didn’t have Halloween sprinkles other than orange sugar. I also didn’t have candy corn or candy pumpkins which I think would have been cute on top. I’d planned to run out and get some, but by the time I was able to go, the white chocolate was set. I could not have gotten the candy to set in without crushing the white chocolate. So, plain they remain, but still yummy!
*Note: Cut these before the white chocolate sets completely. Our white chocolate set and crumbled a bit. It didn’t affect the taste, but they were a wee bit messy because of the crumbling.
They were a hit at the pre-parade party.
Pumpkin Rice Krispies with a Crunchie White Chocolate Topping
- 1 bag pumpkin marshmallows (note that they are 8oz rather than typical 10)
- 5 C Rice Krispies divide (4 C for the Rice Krispie treat part and 1 cup for the topping)
- 1T butter
- 1 bag white chocolate ~10oz
- Make Rice Krispies using 4 C of rice bubbles and 1T butter. See directions here (note that you are using 1 less cup of rice bubbles than this recipe) Spread them in the sprayed 13X9 pan as usual.
- Melt the 1 1/2 cups white chocolate chips in a double broiler using caution not to over heat the chocolate or getting water splashed into the white chocolate.
- Once the chocolate is melted, work very quickly to stir in the remaining 1 cup rice bubbles and mix well.
- Quickly drop the white chocolate and rice bubbles onto the pumpkin Rice Krispies and spread.
- Add embellishments: sprinkles, candy corn or other fun toppings
- Allow to set but not completely. Cut them before the white chocolate sets completely as it will be easier and prettier to cut before it sets completely.
Alternatives: Next time I might try using 1/2 regular marshmallows and 1/2 pumpkin marshmallows. The pumpkin ones are very flavorful.
Next time: We have to start E’s costume!!