These Rice Krispie treats are like no other—made with salted butter, brown sugar, spiced apple cider, dried apples, and toasted marshmallows (plus the classic cereal, of course). They’re extra-gooey, a little toasty, and perfectly sweet, with real apple flavor and a cinnamon-cider caramel swirl. You’re going to love these—fun to make at any age, and the fall treat for Halloween and Thanksgiving snacking.

I’m deep into fall baking this season, and clearly still on my apple kick. I love pumpkin too (promise a sweet pumpkin recipe is coming next week!), but apples are my favorite. I don’t usually go for marshmallow desserts, but I make an exception for a really good Rice Krispies treat—especially in October.

Every year growing up, my mom would make a couple of batches for school parties. One year we even made a giant pumpkin-shaped Rice Krispie “cake” for my cousin’s birthday. It was so fun—and yes, there was a lot of orange food coloring. Different times!

Point is, I love an occasional fall Rice Krispie, and these are so special. The cider-brown-sugar caramel and chewy dried apples bring cozy autumn flavor, and toasting the marshmallows adds that perfect, lightly smoky depth. Best part? They’re incredibly easy. Mix, press, set—then try not to eat the whole pan!

Here are the Ingredients

• salted butter
• dark brown sugar – preferably organic, I swear it makes a difference!
• apple cider – I like to use a cinnamon-spiced/no sugar-added cider
• mini marshmallows – these melt evenly
• brown rice krispies cereal
• dried apple chips/slices – ideally no added sugar and Granny Smith!
• regular marshmallows

Kitchen Tools Needed 

Ideally, a large pot, something nice and big that you can mix everything together in. And a baking sheet lined with parchment paper. Plus a good spatula for stirring.

The steps

Step 1: Make the brown-sugar cider caramel

Use salted butter, dark brown sugar, and apple cider (not vinegar). Add everything to your largest pot and bring to a boil over medium heat. Cook, stirring, until slightly thickened, about 5 minutes. Stir in a pinch of flaky sea salt (I always do).

Step 2: Melt in marshmallows, then add cereal + apples

Stir the mini marshmallows into the hot caramel until fully melted and glossy. Fold in the Rice Krispies and the dried apple pieces (I use a 3-oz bag of dried Granny Smiths). It won’t look fancy, but it smells amazing.

Step 3: Toast extra marshmallows

Spread marshmallows on a baking sheet and broil until golden and toasty. Do not walk away—broilers go from white to black in seconds. Gently fold the toasted marshmallows into the cereal mixture; streaks are fine—no need to fully mix.

Step 4: Press and set

Press the mixture into a parchment-lined pan (lightly butter your spatula or hands to prevent sticking). Let it set for at least 30 minutes, then cut into bars. They’ll be extra gooey and a bit messy—that’s the charm.

Looking for easy party desserts? Here are a few ideas: 

Chewy Chocolate Peanut Butter Bars

Crinkle Top Brownies

Chocolate Peanut Butter Pretzel Blondies

Homemade Vegan Peanut Butter Twix Bars

Caramel Butter Cake with Fudgy Chocolate Frosting

Retro-Style Chocolate Sheet Cake

Lastly, if you make these Salted Caramel Apple Rice Krispie Treats, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Make this protein-packed pumpkin spice puppy chow! A fun, seasonal twist on a classic treat that’s easy to make, family-friendly, and full of fall flavor.
Ya’ll loved my OG protein puppy chow so much, the gals and I set out to create a pumpkin version — and omg it is so dang good and a perfect start to Fall.

Ingredients Needed

Pumpkin pie spice: Any pumpkin pie spice will do, but here’s my opportunity to plug my homemade pumpkin pie spice. I keep a jar on hand in my spice cupboard!

Pumpkin puree: This is crucial to the pumpkin flavor of this puppy chow! I tested this recipe with ONLY pumpkin pie spice instead of pumpkin pie spice and pumpkin puree, and it definitely wasn’t pumpkin-forward enough in the flavor department.

Peanut butter:

Chocolate chips and butterscotch chips:

Protein powder: My go-to protein powder is Garden of Life Vanilla, but you can also use collagen protein (I’ve tested this, and it works great!). Swap the protein powder for collagen powder 1:1. My favorite collagen is Vital Proteins Vanilla or Unsweetened.

Fun Halloween toppings: You can choose your own adventure here, but I like using Halloween m&ms or Reese’s Pieces or even candy corn to make things extra festive!

How to Make Pumpkin Spice Protein Puppy Chow

A Protein-Packed Feel-Good Treat

Not only is this a delicious treat that feels indulgent, but it’s also full of protein. I’m talking about 14g of protein per serving, which is such a massive improvement in the protein department from traditional puppy chow or muddy buddies recipes . Plus, my kids gobble it up every time I make it, so that’s obviously a big win, too!

After the Chex are coated in protein powder, allow the chocolate to coating to harden. Store the puppy chow in an airtight container in a cool place out of direct sunlight for up to 5-7 days

More Pumpkin Treats to Try

FAQs

Is it called Muddy Buddies or puppy chow?

Should I use regular M&Ms or Reese’s Pieces M&Ms?

Can I make this ahead for a party?

Red candy apples are a classic fall treat with their shiny bright color, hard candy coating, and sweet or tart crisp apple underneath. It’s the best thing to make after apple picking, for a Halloween party, or just when you feel nostalgic and want to be a kid again.

Candy apples may look like an impressive dessert (and hard to make), but it’s actually pretty easy (just like our Easy Caramel Apples!)! We’ll show you how …

And just as a side note, since the sugar is extremely hot and you can get burned if not careful, we don’t recommend doing this project with kids. Just let them eat the final result rather than help with this one.

Looking for more fall treats? Check out:

What are candy apples?

Candy apples are a whole apple on a stick dipped in hot melted sugars which hardens to form a thin candy shell. While usually red, they can also be dyed other colors and they first appeared in 1908 in New Jersey when candy maker William Kolb created them. Red Hots candies were a popular choice to use for the outer coating, so some prefer to make theirs a cinnamon flavor coating to mimic that nostalgic flavor.

Ingredients for candy apples:

• Apples: Using smaller apples will get you more finished apples out of one batch of candy coating. Try and pick ones with a nice round shape for the best looking candy apples.
• White sugar: This candy apple recipe uses plain granulated white sugar to give the candy coating its sweetness.
• Light corn syrup: Corn syrup helps you get that smooth candy finish.
• Water: The water mostly boils off while the candy rises up to the proper hard crack stage temperature.
• Red food coloring: Gel food coloring is preferred if you have it since it’s more concentrated so the color is brighter for the best candy apples.

Supplies for candy apples:

• Apple skewers: You can also use popsicle sticks or even sticks from branches for your skewers, but we like these bamboo ones since they already have a point for easy insertion.

How to prepare your apples:

Wash and dry apples: You want to try and remove any wax coating that’s on the apples so your coating will stick and you can avoid getting annoying bubbles that pop out of the coating.

You can scrub them really well with a clean textured scrubber after rinsing them in hot water and rub them dry with a textured towel to try and remove as much wax as you can, or some people like to boil water and dip the apples in the water for about 5 seconds before rubbing dry (longer than 8-10 seconds can start to cook the apples, so don’t leave them in too long!).

Make sure the apples are fully dry before dipping as any amount of water will create bubbles in your coating.

Add skewers: Push or tap your wooden skewers or lollipop sticks halfway into the top of your dried apples and set aside.

How to make candy apples:

Prepare your pan: Prepare a sheet pan or parchment paper sprayed with nonstick spray or butter so you’ll be able to remove the apples easily once cooled.

Cook your coating: Combine sugar, water, corn syrup, and food coloring in a saucepan over medium heat. Stir together with a wooden spoon or silicone spatula and bring the sugar mixture to a boil with a candy thermometer clipped to your pot (make sure it’s not touching the bottom of the pot or it won’t be an accurate read).

Bring coating up to 300°: Let the mixture boil for about 15-20 minutes on medium-high heat until it reaches between 300°-310°. Remove the coating from the heat and allow the bubbles to settle down for a minute until smooth.

Dip your apples: Working quickly, tilt your pan to the side and dip an apple in the candy mixture, swirling the apple to get each side coated. Pull the apple out and let the excess drip off before placing on a prepared baking sheet, wax paper, silicone mat or parchment paper (just coat whichever one you use with cooking spray).

If the candy coating starts to harden before you are done dipping all your apples, put it back on medium heat until it thins out again.

NOTE: Remember, this sugar is very hot, so be sure to keep your skin away from the sugar to avoid burns. You can also have a bowl of ice water nearby just in case you make contact with the sugar so you can quickly dip your hand in that, or even use heatproof gloves made for cooking.

Let cool: Once all your apples are dipped, let the coating harden (it just takes a few minutes) and your apples are ready to eat! Remember, candy apples have a hard sticky coating, so eat with caution!

Tips for Making Candy Apples

• Use organic apples if you can since some companies don’t use wax on their apples so you don’t have to try to remove it. Or use apples from a local orchard that doesn’t wax their apples.

• Make sure your sugar reaches the 300° mark or the coating won’t harden and it will be more of a taffy texture.

• Try and keep the candy shell thin when you dip; it doesn’t need to be super thick and will be harder to eat.
• If you want to add a topping to your apples, just roll them in chopped coconut, nuts or sprinkles before the candy coating sets.

• You can make your candy apples a color other than red if you want! Just remember the color of the apple comes through a bit and may muddle your final color depending on what shade you pick, but purple or black for Halloween is fun!

What the best way to clean your pot after making candy apples?

Now that your candy apples are made, you may be staring at your pot thinking “Now, how am I ever going to clean that?!” It’s actually pretty easy!

• Fill your pot with water.
• Boil the water on the stove, stirring every so often.
• Once the candy leftover is dissolved, pour the water out and the hardened sugar is gone!

If you have some sugar up on the sides of your pot above the boiling water line, just use a spatula to keep pulling up some of the hot water over that spot until it starts to dissolve.

You can also dip your thermometer into the water as it boils to remove any hardened candy for the tip of that as well.

How do you store candy apples?

Candy apples can be stored in an airtight container for up to three days in the refrigerator, although they are usually best eaten in the first 24 hours. The outer hard shell will last longer than three days, but the hole that is poked into the apple is what starts to oxidize the apple after a few days and makes it mushy inside.

Whip up this Healthy High-Protein Chocolate Chip Pumpkin Mugcake in just 2 minutes! Gluten-free, protein-packed, and full of cozy fall flavor with melty chocolate chips.

Craving something sweet, cozy, and satisfying—but don’t want to spend an hour in the kitchen? This Healthy High-Protein Chocolate Chip Pumpkin Mugcake is the perfect single-serve dessert (or snack!) that’s ready in just 2 minutes. Packed with fall flavors, a boost of protein, and melty chocolate chips, it’s everything you want in a pumpkin treat for fall.

Whether you’re a pumpkin spice lover, a busy student, or just need a quick post-workout pick-me-up, this fluffy, high-protein pumpkin mugcake is about to be your new go-to.

Why You’ll Love This Recipe

• No Added Sugar: Sweetened naturally with pumpkin and a touch of vanilla extract.
• High Protein: Packed with protein to help fuel your day.
• Gluten-Free: Made with gluten-free ingredients, so everyone can enjoy it.
• Quick & Easy: Ready in under 5 minutes!

Print

Pro-Tips for the Perfect Mugcake

• Adjust sweetness – If you like things sweeter, add a teaspoon of date syrup or your favorite sweetener.
• Make it extra indulgent – Top with a dollop of Greek yogurt, coconut whipped cream, or nut butter drizzle.
• Meal prep hack – Pre-mix the dry ingredients in small jars, then just add pumpkin and almond milk when you’re ready.

Nutrition Information (Per Serving)

• Calories: ~200
• Protein: 15g
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 3g (from natural sources)
• Fat: 8g

A Healthy Treat That Doesn’t Feel Healthy

This protein-packed pumpkin mugcake is proof that dessert can be both nourishing and indulgent tasting. It’s high in protein, low in sugar, full of fiber, and made with real ingredients you can feel good about.

Perfect for breakfast, a midday snack, or a nighttime treat when the sweet tooth hits, you’ll want to make this recipe on repeat all season long.

 

 

 

 

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