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A pumpkin spice scotcheroos dessert bar with a swirled chocolate topping, cut into squares and each topped with a small candy pumpkin. A metal spatula is lifting one of the bars from the tray.
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5 from 1 rating

Pumpkin Spice Scotcheroos

Take the classic scotcheroo dessert recipe and turn it into a pumpkin spice scotcheroo with a few additional ingredients! We look forward to making these pumpkin scotcheroos each fall - bring on all the pumpkin spice!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: allspice, cinnamon, corn syrup, creamy peanut butter, ground ginger, nutmeg, pumpkin pie spice, pumpkin spice extract, rice krispies, semi-sweet chocolate chips, sugar
Servings: 20 servings
Author: Beth

Equipment

Ingredients

  • 1 cup light corn syrup
  • 1 cup sugar
  • ¾ cup creamy peanut butter
  • 1 tsp [Rodelle Pumpkin Spice Extract]
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground ginger
  • ½ tsp allspice
  • 6 cups rice krispies cereal
  • 2 ½ cups semi-sweet chocolate chips
  • 3 tbsp vegetable oil for melting chocolate chips

Optional topping (drizzled white chocolate):

  • ¼ cup white chocolate chips
  • ½ tbsp vegetable oil
  • ½ tsp pumpkin pie spice
  • Candy corn pumpkins

Instructions

  • Spray a 9x13 inch baking pan with non-stick cooking spray or line with wax paper.
  • In a large mixing bowl, measure out 6 cups of rice krispie cereal. Set aside.
  • In a small pot over medium-low heat, combine the corn syrup and sugar, occasionally stir the mixture until the sugar dissolves and the mixture begins to boil.
  • Remove the pot from the heat and stir in the peanut butter, Rodelle Pumpkin Spice extract, and all spices.
  • Pour this mixture over the rice krispies and mix immediately with a spatula until all the cereal is evenly coated.
  • Press the cereal into an even layer in the prepared pan. Let the scotcheroos cool for 10 minutes.
  • In a small pot over low heat (or in the microwave on 50% power), melt the chocolate chips and the oil, stirring until it’s smooth.
  • Pour the chocolate evenly over the cereal layer. Optional: melt 1/4 cup white chocolate chips with 1/2 tsp vegetable oil, then add in 1/2 tsp pumpkin pie spice and swirl the white chocolate top of the chocolate layer.
  • Allow the chocolate to set. Then cut and serve. Top with candy corn pumpkins if desired!

Video

Nutrition

Calories: 319kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 104mg | Potassium: 210mg | Fiber: 3g | Sugar: 34g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 4mg