3 Tablespoons salted butter
5 cups crisp rice cereal
1 (8 oz) bag Campfire Pumpkin Spice Marshmallows, plus additional Pumpkin Spice Marshmallows, cut into quarters
11 oz caramel bits
1 Tablespoons heavy cream
3 Tablespoons granulated sugar
¼ teaspoon ground cinnamon
Line an 8×8 pan with foil and spray thoroughly with nonstick cooking spray; set aside.
Pour cereal and quartered marshmallows into a large bowl and toss together until well mixed.
In a medium saucepan over medium low heat, melt butter. Add 8oz bag of marshmallows, stirring frequently until melted.
While that is melting, place caramels and heavy cream in a microwave safe bowl and heat in the microwave, stopping ever 30 seconds to stir until smooth.
Once marshmallow mixture is melted and smooth, pour over cereal/marshmallow mixture in bowl. Mix well, using a rubber spatula that has been sprayed with nonstick cooking spray, until completely coated.
Press HALF of the cereal mixture into bottom of prepared pan.
Pour melted caramel over cereal in pan, spreading to the edges. Carefully top with remaining cereal mixture, pressing gently to cover.
In a small bowl, combine sugar and cinnamon. Sprinkle evenly over top of cereal bars.
Let bars cool completely before cutting and serving
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