Pumpkin Spice Rice Krispie Treat in 50 Minutes

Instructions:

1. Prep the pan. Line your 8x8 inch pan with parchment paper. Leave about two inches of overhang on two sides. Note: This acts as a sling so you can remove the treats without them breaking.
2. Brown the butter. In your heavy pot over medium heat, melt the 115g of butter. Whisk it constantly. Watch for the sizzle and pop to die down and for the color to turn amber with brown specks at the bottom. As soon as you smell hazelnuts, reduce heat to low.
3. Bloom the aromatics. Stir the 10g of pumpkin pie spice and 2g of sea salt into the browned butter. Note: You'll smell the cinnamon and ginger open up immediately as they hit the hot fat.
4. Add the vanilla. Whisk in the 5ml of vanilla bean paste. It might bubble a bit; that's normal.
5. Melt the base. Add 225g of the mini marshmallows and the orange gel food coloring. Stir constantly until the mixture is completely smooth and velvety.
6. The off heat fold. Remove the pot from the heat. Quickly fold in the 150g of cereal and the remaining 60g of marshmallows. Mix until every piece of cereal is glistening and coated.
7. The gentle press. Transfer the mixture to the pan. Using your greased spatula, press down very gently. Stop as soon as the top is level; do not compress the treats.
8. The setting phase. Let them sit on the counter for at least 30 minutes. Wait until the pan feels cool to the touch before lifting the treats out.
9. The final slice. Lift the parchment sling onto a cutting board. Use a sharp, non serrated knife to cut into 12 squares.