I used a tartlet pan to mold the Krispie treats, but you can do the same in a regular muffin tin. This would be an easy thing for the kids to do, just let the batter cool off a little before placing it in the molds. I used a cookie scoop to evenly distribute the batter. For the Oreo truffle filling, I used a mini scoop to place it inside the shells and flattened it out with a spatula.
I also like how all the flavors of these treats come together so well, especially the pumpkin spice in Oreos and in the frosting.
Just look at it. A nice crunchy shell, with a creamy center, topped with a light, fluffy frosting. There is texture, flavor, and visual appeal. What more could you ask for?
Krispie Pumpkin Spice Oreo Tartlets
Prep Time: 30 minutes
Cook Time: 5 minutes
Keywords: no bake dessert snack pumpkin pumpkin spice Pumpkin Spice Oreos marshmallow fluff Halloween rice krispie treats tartlets American fall
Ingredients (24 tartlets)
- 1 1/2 tablespoons butter
- 2 cups mini marshamllows
- 1/4 cup Hershey's Chocolate Spread with almonds
- 3 cups chocolate crispy rice cereal
- 4 oz. cream cheese, softened
- 12 Pumpkin Spice Oreos, crushed
- 1/2 cup butter, softened
- 1 tablespoon pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/2 cup powdered sugar
- 1/2 cup marshmallow fluff
- 24 Brach's Pumpkin Spice candy corn
InstructionsFor the crust
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add chocolate spread. Stir until mixture is smooth.
Next add the rice cereal and stir until completely blended.
With a cookie scoop fill each cavity of a greased tartlet pan(or muffin tin) with the rice cereal mixture.
Then press and mold the mixture into a pie shell shape with you hands.For the filling
In a medium bowl, mix together the cream cheese and crushed Oreos. (I just did it by hand.)
With a mini scoop, place a scoop of mixture into the center of each crispy shell.
Using a small spatula, flatten out the scoops to fill the shell.
Place the pans of treats in the fridge to set while you make the frosting.For the frosting
In a stand mixer, beat butter, pumpkin puree, vanilla, and pumpkin spice on low until well mixed.
Add powdered sugar and beat on low until it is well blended into the butter mixture, then beat on medium/high until fluffy.
Then add the fluff and beat on low speed until all incorporated.
Remove treats from the fridge. With a cake decorating bag and Wilton 1M tip, swirl a small amount of frosting onto each treat.
Place the treats back in the fridge for the frosting to set. (I kept my treats in the fridge in an airtight container.)Optional topping
If you are adding sprinkles or candy corn, add them before placing the frosted treats back in the fridge.
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