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Rice Krispie Treat Pumpkins
Beth Klosterboer
Pumpkin-shaped Rice Krispie treats look great plain but can be decorated using frosting to look like Jack-O-Lanterns or pumpkins with vines and leaves.
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Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Course
Dessert
Cuisine
American
Servings
11
Calories
348
kcal
Ingredients
4
tablespoons
salted butter
cut into slices
1
(10 ounce bag)
mini marshmallows
1
cup
orange candy melts
(= 6 ounces)
orange food coloring
6
cups
Rice Krispies cereal
6
Tootsie Roll Midgees
Instructions
Start by melting the butter over low heat on the stove in a medium-large saucepan.
Once the butter has melted stir in the marshmallows and orange candy melts.
Continue to heat, stirring often, until about 75% of the marshmallows have melted.
Then remove the pan from the stove and continue to stir vigorously, smashing down on the marshmallows until they are completely melted and smooth.
Stir in a few drops of orange food coloring.
Spray a large mixing bowl with baking spray and pour in the Rice Krispies cereal.
Pour the orange marshmallow mixture over top of cereal and stir until well blended.
Set the bowl aside for about 5 minutes until the cereal treat mixture is cool enough to handle.
Grease your hands well with butter or baking spray.
Scoop out eleven ½-cup size scoops of the cereal treat mixture and roll into balls.
Use a knife to create the vertical grooves around the pumpkins.
Cut your mini Tootsie Rolls in half and stick one piece, cut side down, in the center on the top of each pumpkin.
As you press the tootsie roll into the Rice Krispie Treat pumpkin the slits will open a little wider giving your pumpkin a nice realistic look.
Notes
Store in an airtight container at room temperature for up to 10 days.
Keyword
Halloween, pumpkins, rice krispie treats