Salted Pumpkin Caramel Cinnamon Toast Crunchies
 
Prep time
Cook time
Total time
 
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Makes: about 16 treats
Ingredients
  • 6 T grassfed butter
  • ½ cup canned pumpkin, moisture blotted (see instructions)
  • 1 bag marshmallows (10 oz)
  • 7 cups Cinnamon Toast Crunch cereal
  • flaked sea salt, for serving
  • coconut oil spray or non-stick cooking spray
Instructions
  1. Spray a square baking dish or loaf pan (see note) with cooking spray and set aside.
  2. In a large stock pot or Dutch oven, melt butter over med-high heat until just browned.
  3. While butter melts, arrange a stack of 3-4 paper towels on a counter and spread pumpkin over top (don't be precise, just glop it on). Cover with another 3-4 paper towels and press gently, allowing moisture from pumpkin to absorb into paper towels. Re-arrange pumpkin and paper towels to take advantage of max absorption (you'll be amazed it doesn't stick!). When the puree is dry enough that you can gently handle it without falling apart, you're good to go.
  4. Add pumpkin to browned butter, stir until completely incorporated and smooth, and cook for 2 minutes.
  5. Reduce heat to medium, add marshmallows and stir until completely melted; then allow mixture to bubble for another 3-5 minutes, stirring occasionally, until deep orange-brown.
  6. Remove from heat and immediately fold in cereal, coating cereal completely.
  7. Press cereal mixture into prepared pan, using greased parchment paper, if necessary, to pack it tightly. Allow to cool slightly, then refrigerate for 30 mins or until set.
  8. Using a serrated or bread knife, cut chilled treats into 16 squares or portions, sprinkle generously with flaked salt, and serve immediately or keep stored, tightly covered, at room temperature for up to three days. Enjoy!
Notes
This recipe is written for either a square baking dish (about 8x8) or a standard loaf pan. The baking dish will produce 16 more traditional, shallow treats; the loaf pan will allow you to slice the treats into 8 pretty, slender slabs that you can then halve into 16 petite bars. I've also made this (and other cereal treats) in a larger, 9x13 pan, pressing the mixture toward one side of the pan to create the exact size and depth that I'm after.
Recipe by the pig & quill at https://thepigandquill.com/salted-pumpkin-caramel-cinnamon-toast-crunchies/