Go Back

Rice Krispie Pumpkins

Print Recipe
Ingredients Method

Ingredients
  

  • 6 Cups Rice Krispie Cereal
  • 1 Tablespoon Butter
  • 1-400 g bag Marshmallows
  • 1 teaspoon vanilla extract
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 12 Tootsie Rolls
  • 1 Green Fruit Roll-up

Method
 

  1. A white ceramic bowl filled with small, white mini marshmallows sits against a plain, light-colored background, evoking the simplicity of a ghostly Halloween treat.
  2. Pour your mini marshmallows into a microwave-safe bowl.
  3. A white bowl filled with mini marshmallows and a small dollop of butter. The ridged edges of the bowl evoke the look of a mini Bundt cake, making it perfect for a cozy Halloween treat. It's placed on a plain, light-colored surface to enhance its simple yet spooky charm.
  4. Add butter, and heat in 30 second bursts until melted.
  5. A large white bowl contains a mixture of melted marshmallow and butter or another ingredient, setting the stage for an Eye Popping Cake. A red spatula is partially embedded in the mixture, showing some of the sticky, gooey texture. The bowl is placed on a cork mat.
  6. Add in vanilla and stir until all clumps of marshmallow are smoothed out. Stir in the Rice Krispies.
  7. Let mixture cool a minute or two before shaping into balls with clean hands (wet your hands with water or oil slightly if the mixture keeps sticking to you).
  8. Insert the Tootsie rolls in the center to make stems while the mixture is still warm.
  9. Set on a lined baking sheet, and cut Fruit Roll-up "leaves" by hand, gently pressing each leaf onto a pumpkin.
  10. Refrigerate until set, at least 2 hours.