⅓ cup solid state coconut oil
1 (10 ounce) bag mini marshmallows
½ teaspoon vanilla extract
¼ teaspoon almond extract
good pinch of fine sea salt
4 ½ cups crispy rice cereal
generous amount of pumpkin pie seasoning
Line an 8x8 inch baking dish with parchment paper, then grease lightly with nonstick or olive oil spray. Set aside.
Add the coconut oil to a large stockpot set over medium heat. Once melted, add in the marshmallows, vanilla extract, almond extract and salt. Stir frequently until the marshmallows are completely melted and smooth.
Remove from the heat then immediately stir in the crispy rice cereal and pumpkin pie seasoning, working quickly to ensure that all the cereal is coated with some of the marshmallow mixture.
Transfer the mixture to the prepared pan. Using a greased spatula or wax paper, gently press the mixture into the pan in an even layer (be sure to just softly press into the pan - if you try to really pack it in, the bars will be hard after setting).
Let the treats cool or enjoy warm, then lift out of the pan using the parchment. Slice into squares and serve. Ingredients
SERVES: 16 Prep Time: 5 min. Total Time: 15 min.