Pumpkin Rice Crispy Treats


  • 1 Box of Erewhon Crispy Brown Rice - Gluten Free Cereal
  • 2 – 3 C  GF Marshmallows
  • 1 t Pumpkin Pie Spice
  • 1 C Brown Rice Syrup


  1. In a medium to large saucepan heat the brown rice syrup on medium heat until it begins to liquefy, stirring so it does not stick to the bottom.
  2. When the brown rice syrup is a liquid, lower the heat to low and add about 1 C of marshmallows and the pumpkin pie spice and stir them into the brown rice syrup.
  3. Turn the heat off and pour the brown rice cereal into the brown rice syrup mix. Pour in batches about 2 – 3 cups at a time and stir the cereal into the liquid.
  4. Continue until you’ve used the entire box of cereal.
  5. Add about another cup of marshmallows and stir until incorporated. The mixture should be sticky and hard to stir. Add more marshmallows if necessary.
  6. Let the mix cool to room temperature and pour into a 9 x 9 cake pan. Press down on the mix with a spatula so it is firm into the bottom of the pan. 
  7. In about an hour you can cut and eat.

Notes for Heather: If you have a hard time cutting through them and getting them to stay together, stop! They are not ready to be cut yet. Push down again with the spatula and have some patience. :)

Source: Heather Pare