Put a layer of dulce de leche on top and sprinkled rice crispies over it. (Should microwave dulce de leche to make it easier to drizzle in the future. A drizzle might look more aesthetic than the thicker dulce de leche layer with rice crispies sprinkled on top.)
Placed unmelted mini marshmallows into the finished treats for extra chunks/ texture at the very end, plus flaky sea salt. V cute!
Added ~ 1.5 tbsp cinnamon powder to the melted butter and marshmallow mixture, and sprinkled it throughout each layer too (instead of using cinnamon rice crispies)
Baked in red heart shaped pan. Took a long time to bake fully through and cake ended up slightly dry when finished. Use more butter, less flour, and more cream in the caramel sauce to keep it from hardening next time I make it. (Also use smaller/ more thin pan to allow for a thinner cake next time, since it took a long time to fully bake in the 8 inch heart pan)
With graham cracker crust, pre-baked for 10 minutes before adding pumpkin pie filling.
Made turkey and leaf accents out of gluten free pastry dough that I baked separately and added on top of the pie, once it was was cooled. (Next time I bake this pie, I want to use https://tidymom.net/pie-crust-cookies/ for the recipe to make the accents to top the pie.)
Recipes
Journal
Shopping
