Chocolate Pumpkin Rice Krispie Treats

• FOR THE TREATS:
• 5 Tablespoons Butter
• 4 cups Mini Marshmallows
• 1/3 cups Canned Pumpkin Puree
• 1/4 teaspoons Salt
• 1 cup Hershey's Pumpkin Spice Kisses, Unwrapped
• 7 cups Kellogg's Cocoa Krispies Cereal
• 1 cup Dark Chocolate Chips
• FOR THE FROSTING:
• 1 cup Butter
• 2 Tablespoons Canned Pumpkin Puree
• 1 teaspoon Vanilla Extract
• 1 teaspoon Pumpkin Spice
• 1 cup Powdered Sugar
• 1 jar (7 Oz. Size) Marshmallow Fluff
• Candy Sprinkles Of Choice, For Garnish (optional)

1. For the treats:
2. In a large saucepan, melt butter, marshmallows and pumpkin puree over low heat. Stir until completely melted. Remove from heat and add salt and Pumpkin Spice Kisses. Stir until the candies are all melted and mixture is smooth.
3. Next add the Cocoa Krispies and stir until completely blended. Then add the chocolate chips and stir gently. Some of the chocolate may melt. It's OK.
4. Pour the mixture into a greased 9 x 13 pan or a similar size cookie sheet and spread it evenly, pressing it into the pan with a piece of greased waxed paper. Place in the fridge to cool.
5. For the frosting:
6. In the bowl of a stand mixer using paddle attachment, 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.
7. For the assembly:
8. Spread frosting evenly over cooled treats and add sprinkles if desired. Place treats back in the fridge for frosting to set. Once frosting is set, cut treats into squares and enjoy.
9. Frosting recipe adapted from Lil' Luna Easy Marshmallow Frosting.

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Taken from tastykitchen.com/recipes/desserts/chocolate-pumpkin-rice-krispie-treats/ (may not work)