I'd like to publicly say: Thank you, Chef Chuck Kerber.
I stumbled across your recipe for holiday spiced Rice Krispie treats and gave an almost silent, "Hallelujah!"
Because I know it's just past Thanksgiving, but I'm experiencing pumpkin overload.
So this recipe, featured on Kerber's site, Pittsburgh Hot Plate, will give me something a little bit different (while still seasonal) to offer to guests at future holiday parties.
Did I mention it's simple?
10 cups Rice Krispies
8 cups mini marshmallows
½ cup butter
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon allspice
Place the butter in a large soup pot on the stove over medium heat. Add the butter and cook until melted. Add the marshmallows and mix with a wooden spoon until melted. Add the cinnamon, nutmeg and allspice- continue to stir until all of the spices are fully incorporated.
Add the Rice Krispies and gently mix until the melted marshmallows have coated the cereal evenly.
Turn out onto two greased 9-inch by 13-inch cookie sheets (you may use one if you want thicker treats).
Let them sit until they become room temperature, and then cut them into 2 to 3 inch squares.
Editor's Note: Check out this and more recipes at Pittsburgh Hot Plate here.