Pumpkin Spice Scotcheroos

Directions

1. Coat a 9x13 inch baking dish with non-stick cooking spray or line it with wax paper.
2. Place 6 cups of rice krispie cereal into a large bowl and set it aside.
3. In a small saucepan over medium-low heat, combine the corn syrup and sugar. Stir now and then until the sugar dissolves and the mixture comes to a boil.
4. Take the pan off the heat and mix in the peanut butter, pumpkin spice extract, cinnamon, nutmeg, ground ginger, and allspice until smooth.
5. Pour the peanut butter mixture over the cereal and stir quickly with a spatula so all the cereal gets evenly coated.
6. Press the cereal mixture into an even layer in the prepared pan. Let it cool for 10 minutes.
7. In a small pan over low heat (or in the microwave at 50% power), melt the semi-sweet chocolate chips with 3 tablespoons of vegetable oil, stirring until the chocolate is smooth.
8. Spread the melted chocolate evenly over the cereal layer. If desired, melt 1/4 cup white chocolate chips with 1/2 tablespoon vegetable oil, stir in 1/2 teaspoon pumpkin pie spice, and swirl it over the chocolate layer.
9. Let the chocolate set completely, then cut into bars. Garnish with candy corn pumpkins if you like.