Hot Chocolate Pumpkin Spice Rice Krispie Treats Mugs
These adorable hot chocolate pumpkin spice rice krispie treats shaped like mugs will get you in the mood for fall!
These yummy fall rice crispy treats combine the cozy flavors of hot cocoa and pumpkin spice and are topped with chocolate and tiny marshmallows.
These cute rice krispies treats are the perfect Thanksgiving dessert or make them for a fall bake sale if you want an item that will sell out!
The flavors are even great for a Christmas treat too. Imagine how adorable these little rice krispies treats mugs will look in a Christmas treat box.
I love making shaped rice krispie treats like my Halloween raw meat rice krispie treats and my shamrock rice krispie treats.
Ingredients For The Hot Chocolate Pumpkin Spice Rice Krispie Treats
- 6 cups crispy rice cereal
- 4 Tbsp. butter
- 1 (15oz) mini marshmallows (about 9 cups), 1 ½ cups reserved
- 2 packets powdered hot cocoa mix
- 1 tsp vanilla
- 2 tsp pumpkin pie spice, plus a little extra for sprinkling on top
- ½ cup chocolate chips
- ½ cup dehydrated marshmallows
- 8 mini pretzels (you’ll need 8 pretzels for 16 “mug handles” but allow for extra in case of error when breaking them) ***Be sure to get the mini ones. The ones in the photo below are the regular-sized pretzels and are too big.
How To Make The Pumpkin Spice Crispy Treat Cocoa Mugs
Spray some cupcake pans with nonstick spray and set aside.
Melt butter in a large pot over low heat.
Add the mini marshmallows to the butter (leaving out the reserved 1 1/2 cups) and stir until melted and smooth.
Remove the pot from the heat, and stir in the 2 packets of powdered hot chocolate mix until fully combined.
Add in the pumpkin pie spice and vanilla and stir until combined.
Working quickly but carefully, gently stir in the crispy rice cereal into the marshmallow mixture until the cereal is thoroughly coated. Gently stir in the reserved 1 ½ cups of mini marshmallows. These reserved marshmallows will make the rice krispie treats extra gooey.
Spray your hands with some nonstick spray or use a little bit of oil or butter to keep the rice krispie mixture from sticking to your hands.
To make the little mug shapes, gently press the rice krispie mixture into the sprayed openings of the muffin/cupcake pans.
Allow the rice krispies to sit in the pans for at least 30 minutes to cool and set.
Once cooled and set, use a butter knife to carefully pop out each of the rice krispie “mugs” from the pans.
Gently break off the two top curves from each of the mini pretzel twists to use for the handles on the rice krispies mugs.
In a microwave-safe bowl, melt the chocolate chips in the microwave on full power in 30-second intervals, stirring between each interval until the chocolate chips are fully melted and smooth.
Dip the ends of the broken-off pretzel curves into the melted chocolate, and attach them to each rice krispie mug by gently pressing them into the sides to create the handles.
Next, using a spoon or small spatula, spread some of the melted chocolate over the center top of one of the mugs to create the look of hot cocoa in the mug. Immediately sprinkle some of the dehydrated marshmallows onto the chocolate so they will stick to the chocolate as it sets. Repeat for each mug until all are complete.
If the melted chocolate starts to thicken while you’re working, simply place it back in the microwave for 10-15 seconds to melt it again.
Sprinkle a little bit of pumpkin pie spice over the top of each of the mugs for extra pumpkin spice flavor.
Hot Chocolate Pumpkin Spice Rice Krispie Treats Mugs
Ingredients
- 6 cups crispy rice cereal
- 4 Tbsp. butter
- 1 15oz mini marshmallows (about 9 cups), 1 ½ cups reserved
- 2 packets powdered hot cocoa mix
- 1 tsp vanilla
- 2 tsp pumpkin pie spice plus a little extra for sprinkling on top
- ½ cup chocolate chips
- ½ cup dehydrated marshmallows
- 8 mini pretzels you’ll need 8 pretzels for 16 “mug handles” but allow for extra in case of error when breaking them
Instructions
- Spray some cupcake pans with nonstick spray and set aside.
- Melt butter in a large pot over low heat.
- Add the mini marshmallows to the butter (leaving out the reserved 1 1/2 cups) and stir until melted and smooth.
- Remove the pot from the heat, and stir in the 2 packets of powdered hot chocolate mix until fully combined.
- Add in the pumpkin pie spice and vanilla and stir until combined.
- Working quickly but carefully, gently stir in the crispy rice cereal into the marshmallow mixture until the cereal is thoroughly coated. Gently stir in the reserved 1 ½ cups of mini marshmallows. These reserved marshmallows will make the rice krispie treats extra gooey.
- Spray your hands with some nonstick spray or use a little bit of oil or butter to keep the rice krispie mixture from sticking to your hands.
- To make the little mug shapes, gently press the rice krispie mixture into the sprayed openings of the muffin/cupcake pans.
- Allow the rice krispies to sit in the pans for at least 30 minutes to cool and set.
- Once cooled and set, use a butter knife to carefully pop out each of the rice krispie “mugs” from the pans.
- Gently break off the two top curves from each of the mini pretzel twists to use for the handles on the rice krispies mugs.
- In a microwave-safe bowl, melt the chocolate chips in the microwave on full power in 30-second intervals, stirring between each interval until the chocolate chips are fully melted and smooth.
- Dip the ends of the broken-off pretzel curves into the melted chocolate, and attach them to each rice krispie mug by gently pressing them into the sides to create the handles.
- Next, using a spoon or small spatula, spread some of the melted chocolate over the center top of one of the mugs to create the look of hot cocoa in the mug. Immediately sprinkle some of the dehydrated marshmallows onto the chocolate so they will stick to the chocolate as it sets. Repeat for each mug until all are complete.
- If the melted chocolate starts to thicken while you’re working, simply place it back in the microwave for 10-15 seconds to melt it again.
- Sprinkle a little bit of pumpkin pie spice over the tops of each of the mugs for extra pumpkin spice flavor.
Notes
- Being gentle is key! Don’t press the treats into the muffin pans too firmly. Compacting them too tightly can make them too dense and hard.
- Dehydrated marshmallows: If you don’t have dehydrated marshmallows or don’t want to buy them you can use regular mini marshmallows instead.
- Powdered Hot Cocoa Mix Packets: Use any variety/brand you would like. I used classic milk chocolate without any marshmallows in the packet.
- Chocolate Chips: You can use any dark-colored chocolate chips such as milk chocolate, semi-sweet, or dark chocolate chips.
- Pretzels: At first bought the original-sized pretzel twists instead of the mini twists but the handles ended up being too tall to fit against the sides of the mugs. Unfortunately, my ingredients photo has the original size ones in it. Please be sure to use the mini-sized pretzels.
- Make ahead: It is best to serve these either the same day or the next day. The longer they sit, the harder and less fresh they will become. If you need to make them a few days ahead, you could make just the circular rice krispie treats without the “handles” or topping and then freeze them until ready to finish and serve. Thaw them out at room temperature for 4 hours or overnight, then add the handles and the chocolate topping.
- Storage: Store the rice krispie treat mugs in an airtight container at room temperature for up to 3 days for maximum freshness.
- Freezing: Freeze in an airtight container or freezer-safe bag for up to 1 month. Thaw at room temperature overnight.
