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For the treats:
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In a large sauce pan, melt butter, marshmallows, and pumpkin over low heat. Stir until completely melted.
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Remove from heat and add pumpkin spice, vanilla, and salt. Let mixture cool for 5 to 10 minutes.
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Once cooled, add Rice Krispies one cup at a time and stir until it is all well blended. Then add the chocolate chips and stir gently. Some of the chocolate may melt. It's ok.
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Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper. Place in fridge to cool.
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For the maple butter:
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Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened. Add maple syrup and mix together with hand mixer until smooth. Place in fridge for 1 hour to set.
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For the decoration:
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Place dark chocolate candy melt in a microwave safe bowl and melt for 30 seconds at a time until completely melted. Outline the shape of the stem with the candy melt and fill in.
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Then melt the orange candy melt and place in another Ziploc bag with the tip snipped off and carefully outline the pumpkin shape with the candy melt and fill in.
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Last, melt the green candy melt in the same fashion and place in a third Ziploc bag with the tip snipped off and carefully draw a leaf and a curly vine.
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Place the treats back in the fridge to cool.
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Recipe adapted from In Sock Monkey Slippers, Brown Butter Pumpkin Rice Krispie Treats, also found here in Tasty Kitchen.
