Ingredients:
8 cups rice cereal
2 – 7 ounce jars Marshmallow Fluff
3 tbsp. butter
1/4 tsp pumpkin spice extract
Sprinkles
12-15 caramels
2 tbsp. water
Parchment paper
Directions:
In a medium sauce pan, melt butter on medium heat. Be careful not to burn butter. Add Marshmallow Fluff, pumpkin spice extract and incorporate with the butter until melted and mixed well. Remove from heat and fold mixture into the rice cereal. Lay flat on a lightly greased sheet pan or on parchment paper. Set in the refrigerator to cool for about 30 minutes.

Remove from the refrigerator and coat the top of the rice cereal with sprinkles. Place back in the fridge for another one hour.

Remove the rice cereal. Form into Hay Bales. Place back in the refrigerator to set up.

In a small sauce pan add water and caramels. Allow the mixture to melt. Once melted, drizzle caramel over the hay bales. Refrigerate until caramel has stiffened.

Serve