Instructions
HOW TO MAKE CARAMEL PUMPKIN SPICE RICE KRISPIES TREATS PINWHEELS, IF YOU LIKED IT SAY HELLO
- 11 oz bag vanilla caramels
- 3/4 cup sweetened condensed milk
- 1/4 cup butter
- 8 oz pumpkin spice marshmallows buy 2 bags
- 1 cup pumpkin spice marshmallows
- ¼ cup butter
- 5 cups Rice Krispies cereal
- 7 oz jar marshmallow creme
- pretzel sticks optional
- green laffy taffy optional
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Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
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Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth. Let cool for about 10-15 minutes or until nice and thick. Set aside
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Line a 10×15 jellyroll pan with waxed paper. Generously butter the waxed paper and set aside.
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Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended.
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Stir in cereal . Press mixture into prepared pan. Refrigerate for 10 minutes.
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Spread marshmallow creme on top using an offset spatula, leaving 1 – 2 inches on one long edge clear.
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Spread caramel on top – you will not need to use all of it! Refrigerate for 20 minutes.
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Roll up jellyroll style (like a cinnamon roll), starting on the long side. Peel away the waxed paper as you roll. Pinch the seams together.
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Place seam side down and refrigerate for 30-45 minutes.
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Slice and serve!
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To make pumpkins, insert pretzel sticks into the top of each slice and create leaves with green laffy taffy.
Ingredients
- 11 oz bag vanilla caramels
- 3/4 cup sweetened condensed milk
- 1/4 cup butter
- 8 oz pumpkin spice marshmallows buy 2 bags
- 1 cup pumpkin spice marshmallows
- ¼ cup butter
- 5 cups Rice Krispies cereal
- 7 oz jar marshmallow creme
- pretzel sticks optional
- green laffy taffy optional
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