Oh my gosh — and so much more.
The name is long, but these bars are packed with dried cranberries and pepitas, plus toasted quinoa for extra crunch and flavor. The brown rice Krispies add a deeper, nuttier cereal base. I’m calling them HARVEST RICE KRISPIE TREATS — because they absolutely deserve it.
Fall food is my favorite.
I always associate toasted marshmallows with summer, but they’re quintessential autumn treats too — think bonfires, hayrides, crisp air, and all the cozy chaos of the season.
Confession: I have a few middle school flashbacks tied to bonfires — awkward flirting, shy first kisses, and sleepovers where we’d call a crush’s number over and over. The nostalgia is real.
Back to the recipe: the marshmallows are lightly toasted first, then melted into browned butter along with cashew butter until silky smooth. That glossy mixture becomes the glue that binds the brown rice Krispies, toasted quinoa, dried cranberries, and pepitas into irresistible bars.
Sometimes we even skip the pan and eat these straight from the pot — they’re that good. Hot, sticky, and utterly addictive.
We gave these harvest bars the same extra-special treatment, and they were gone fast.
Harvest Rice Krispie Treats
Yield:
12
squares
45 mins
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Ingredients
- 5 cups mini marshmallows
- 3 tablespoons uncooked quinoa
- 6 tablespoons unsalted butter
- 1/4 cup cashew butter
- 6 cups brown rice krispies
- 1/2 cup dried cranberries, chopped
- 1/4 cup pepitas
Instructions
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Lightly toast the mini marshmallows with a kitchen torch or under the oven broiler for 30 to 45 seconds, watching them closely. Set aside.
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Rinse the quinoa in a fine mesh sieve. Drain and add to a skillet over medium heat. Stir often until the quinoa puffs and toasts slightly, about 5 to 6 minutes. Remove from heat and set aside.
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In a large pot over medium heat, add the butter and whisk constantly until it begins to brown. When small brown bits appear, reduce heat to low and whisk in the toasted marshmallows. Stir in the cashew butter until the mixture is silky.
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Fold in the brown rice Krispies until evenly coated. Add the toasted quinoa, pepitas, and chopped cranberries, stirring gently to combine.
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Line a 9×13-inch baking dish with foil and spray with nonstick spray. Press the mixture firmly into the pan and let set for at least 30 minutes. Slice into squares and serve.
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So toasty!