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The soft and chewy marshmallow-y goodness you love, meets vanilla, coffee, and autumn-spiced pumpkin flavor, swathed with melted white chocolate and flaked sea salt. I feel like that's all I need to write.

*These bars will stay soft--not harden to teeth-cracking strength--due to the pumpkin puree, so note that they will remain slightly sticky.

Notes: butter is unsalted.


Ingredients: 1/4 cup butter, 1/4 cup pumpkin puree, 1 1/2 tsp. pumpkin pie spice, 2 tsp. espresso powder, 10-ounce bag of mini marshmallows, 6 cups rice Krispies cereal, 1 tsp. vanilla extract, 1/2 cup white chocolate chips, 1 tsp. coconut oil, flaked sea salt.

Makes one 8x8 pan.

1. Melt butter & pumpkin puree: Heat the butter, pumpkin puree, 1 tsp. pumpkin pie spice, and espresso powder in a deep saucepan over low heat until melted and glossy.

2. Add marshmallows and cereal: Tip in the marshmallows. Keep the heat on low, occasionally stirring, until the marshmallows are completely melted. (This keeps it from burning.) Once melted, add the vanilla extract and cereal. Stir until fully coated. Press into the baking dish and allow to set, about 2 hours.

3. Melt white chocolate and finish: Melt the chocolate chips with 1 rounded teaspoon of coconut oil and 1/2 tsp. pumpkin pie spice in the microwave at half-power in 30-second increments, stirring between each, until fully melted. Cut the bars. Dollop the chocolate over, then spread. Finish with flaked (or coarse) sea salt, if you like.

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