Can I make Thanksgiving Rice Krispies Treats ahead of time?

Yes, absolutely! These treats are perfect for making a day or two before Thanksgiving. Just store them at room temperature in an airtight container to keep them soft and chewy. Avoid the fridge, since cold air can make the marshmallows hard and the cereal less crispy.

How long do Thanksgiving Rice Krispies Treats stay fresh?

They’ll stay fresh for up to three days when stored properly. After that, they might start to lose their texture. If you want to keep them longer, wrap each slice tightly in plastic wrap and freeze them for up to a month.

Can I make these treats gluten-free?

Yes! To make gluten-free Thanksgiving Rice Krispies Treats , use a certified gluten-free crispy rice cereal. Most marshmallows are already gluten-free, but it’s always a good idea to double-check your labels to be safe.

Can I use a different extract instead of maple?

Yes! While the maple extract adds a wonderful fall touch, you can substitute vanilla or almond extract for a different flavor. Vanilla keeps it classic, while almond adds a nutty note that pairs beautifully with the pumpkin spice filling.

What size pan should I use?

A 9-inch round cake pan works best for that “pumpkin pie” look. If you don’t have one, you can use an 8-inch pan or even a springform pan — just make sure to grease it well so you can remove the slices easily.

Thanksgiving Rice Krispies Treats Delicious No Bake Dessert

Description

Festive, no-bake Thanksgiving Rice Krispies Treats that look like pumpkin pie and taste like fall — made with marshmallows, maple extract, and pumpkin pie spice.

Ingredients

Scale

Nonstick cooking spray
1 ½ tablespoons unsalted butter
18 marshmallows
1 teaspoon maple extract
3 cups Rice Krispies cereal
2 ½ tablespoons unsalted butter
25 marshmallows
2 teaspoons pumpkin pie spice
8 drops orange food coloring (or 5 yellow and 3 red)
4 cups Rice Krispies cereal
24 mini marshmallows (optional, for garnish)

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Instructions

Spray a 9-inch round cake pan with nonstick cooking spray.
In a saucepan, melt 1 ½ tablespoons butter over medium-low heat.
Add 18 marshmallows and 1 teaspoon maple extract. Stir until melted and smooth.
Remove from heat and stir in 3 cups of Rice Krispies.
Press mixture around the sides of the pan to form the crust. Leave the center empty.
In another saucepan, melt 2 ½ tablespoons butter over medium-low heat.
Add 25 marshmallows and stir until melted.
Stir in pumpkin pie spice and food coloring.
Add 4 cups of Rice Krispies and stir to coat evenly.
Spoon the mixture into the center of the crust and flatten gently.
Let sit at room temperature for 15 minutes.
Slice into 8 wedges and top each with 3 mini marshmallows if desired.

Notes

Use parchment paper sprayed with cooking spray to press the crust without sticking. Let the pie set before slicing for clean cuts. Store at room temperature in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 12g
Sodium: 105mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 1g
Cholesterol: 10mg