Crispy Pumpkin Snacks (Print Version)

# Ingredients:

01 - 1/2 cup candy corn, for topping (optional).
02 - 1/4 cup white chocolate chips, optional for extra sweetness.
03 - 1/2 tsp of pumpkin spice blend.
04 - 1/2 cup canned pumpkin (pureed).
05 - 1/4 cup plain unsalted butter.
06 - 1 cup of mini marshmallows, for melting.
07 - 6 cups of puffed rice cereal (Rice Krispies).
08 - A handful of sprinkles for decorating (optional).

# Instructions:

01 - In a big pot, slowly melt butter over low heat.
02 - Toss the marshmallows into the pot and stir until smooth and gooey.
03 - Mix in the pumpkin and spice blend, stirring well until it's all one color.
04 - Take the pot off the heat and toss in the cereal, stirring fast so it all sticks together.
05 - Gently fold in the chocolate chips if you'd like some extra sweetness.
06 - Butter or spray a dish lightly, then press the cereal mix evenly across it with a spatula.
07 - Let everything sit until firm—leave at room temperature for around half an hour.
08 - Once firm, chop into squares and top with sprinkles and candy corn, if you're using them.

# Notes:

01 - Top with sprinkles or candy corn, based on preference.
02 - Want extra sweetness? Add in the white chocolate chips!
03 - These goodies are best enjoyed once they've cooled.

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