Pumpkin Spice White Chocolate Rice Crispy Bars

Pumpkin Spice White Chocolate Rice Crispy Bars

It's the time of year when the leaves begin to change, the days become shorter, cooler and the need for comfort food becomes constant. It is Fall and I don't know about you but I love all of its rich, spicy flavors that remind me of home, falling leaves, family meals and warm blankets! 'Tis the season for pumpkin spice and all things nice! Imagine your favorite childhood treat spiced up and elevated with the addition of our pumpkin spice caramel sauce and then dipped in a smooth white chocolate! These fun rice crispy treats are easy to make, elegant to serve and are sure to satisfy all of your fall sweet tooth cravings!! Simple enough for your kids and fancy enough for your guests! These bars will please everyone! Make sure you bookmark this recipe to make again when Thanksgiving comes around! 


  • 6 cups crispy rice cereal
  • 1 10oz package mini marshmallows
  • 1 stick (8oz) butter
  • 1/4 c Caramel Kitchen Pumpkin Spice Caramel Sauce
  • 6 oz white chocolate bars (I like to use Lindt White Chocolate bars)


  1. Butter a 9x11 baking dish and set aside. (You can also use an 8x8 or 9x9 pan if you prefer thicker bars).
  2. Add the butter, marshmallows and pumpkin spice caramel sauce to a large pot over medium-low heat and stir continuously until most of the marshmallows are melted.
  3. Remove the pot from the heat and stir in the crispy rice cereal. Continue to stir until the marshmallow mixture evenly coats the cereal.
  4. Transfer the contents of the pot to the prepared baking dish and use a greased rubber spatula to smooth out the cereal until evenly distributed. 
  5. Allow to cool completely before cutting into equal size bars. 
  6. Coarsely chop the white chocolate bars and add them to a double boiler. Completely melt the white chocolate over low heat and transfer to a shallow dish.
  7. Take one rice crispy bar at a time and dip the bottom into the melted white chocolate.
  8. Place each dipped bar on a piece of parchment paper to allow to set up. (I placed a piece of parchment paper on a cutting board that I placed in the freezer for a couple of minutes to cool, allowing the chocolate to set faster when the bars were placed on it).