We are big, big fans of doughnuts in this house, so when my mom taught me a little twist on them last fall, I couldn’t help but be inspired to whip up some doughnuts of my own. In fact, I made bright pink Valentine’s Day doughnuts and today I’m sharing my own little twist for fall. This is a very easy recipe for Rice Krispie Doughnuts, but the very best part is that once you have the basics you can completely customize them for any occasion you wish! Today I added in an extra ingredient to make them a little bit more savory for autumn – what could be better?! Let’s dive in, because these Autumn Spice Rice Krispie Doughnuts are delish.
Autumn Spice Rice Krispie Doughnuts
First things first, you’ll need a doughnut pan. This part is crucial, because while you could mold these with your hands, the mixture is EXCEPTIONALLY hot, so I advise this pan. It’s cheap (less than $10 or two for $13.50), saves your skin, is non-stick and can be used about 50 different ways for yummy desserts. While we are chatting, I would also spring for the 2 pack, because it will make this process go a lot faster. Who doesn’t want doughnuts faster?!
For this recipe, you will need:
3 tbsp. ghee (I use this brand)
6 cups puffed rice cereal
1 bag marshmallows
1 tsp. vanilla
2 tsp. Calicutts Autumn Harvest
doughnut pan (or 2!)
1 cup melted chocolate in white, green, orange, red or yellow (basically any fall or Halloween color you want!)
sprinkles (your pick!)
I’m not re-inventing the wheel here, but just in case anyone is unfamiliar with the classic Rice Krispie recipe, I’ll share it below.
1. In a large pot on the stove over medium heat, melt the ghee and marshmallows, stirring constantly until marshmallows are completely melted.
2. Mix in vanilla, Autumn Harvest spice and rice cereal.
**NOTE: Sprinkle in the Autumn Harvest spice, so it does not clump together.
3. Now, you’ll need to work a little bit quickly, because the mixture “sets” pretty fast, so have your doughnut pans ready! Even though they are non-stick, I did spray them a little extra with coconut oil cooking spray. I also sprayed my hands in case any of that hot marshmallow touched me it wouldn’t stick on and burn (not that I know anything about that..HA!)
4. Using a skinny spatula (I use this one), scoop the mixture into the pans and gently press down to mold it using your greased hand. In the time it takes you to do two doughnut pans, they will be ready to be taken out. To easily do this, lay a cooling rack on top, flip the pan over and voila! The doughnuts should pop right out.
5. Wait until they have cooled completely before melting the chocolate, drizzling and decorating.
*I added a sheet of parchment paper below the doughnuts before drizzling with the melted chocolate because – have you ever tried to clean chocolate off a cooling rack – ANNOYING!
When finished, store in a cool, dry area, but be warned – putting them in the refrigerator will make them hard as rocks, so your countertop should be fine 🙂
I know I indicated fall colors above, but if you’re decorating for a different holiday or birthday party or football game – whatever…You can also go a little crazy with the colors to customize them for any occasion you might like and just omit the Autumn Blend seasoning. Happy baking 🙂