- 6
Ingredients
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Preparation
Step 1
Planning Tip:
Make up to 7 week ahead. Store tightly covered
at room temperature.
3 Tbsp stick butter or margarine
1 bag (10 to 10 1/2 oz) white marshmallows
20 drops, yellow food coloring
12 drops, red food coloring
6 cups toasted Kellogg's Rice Krispies cereal
Stems and features: black licorice twists,
mini M&M's and sticks Fruit-Stripe gum
Handles: black licorice lace cut in 6-in. pieces
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1. Have ready a 1-cup measure. Melt butter in a 4- to 6-qt pot (preferably nonstick) over low heat. Add marshmallows; stir until melted. Add food color; stir until mixture is orange. Remove from heat, add cereal and stir until well-coated. Let stand just until cool enough to handle.
(If mixture cools too much, scrape onto wax paper and microwave a few seconds at a time, just until malleable.)
2. For each pumpkin:
Coat hands and cup measure with nonstick cooking spray. Pack cup with cereal mixture. Immediately turn out onto work surface, form into a pumpkin shape and insert your thumb into top for stem. Let stand 30
minutes or until firm.
3. To decorate:
Cut licorice twists into 2-in. pieces for stems and in tiny triangles for eyes and noses. Firmly press in place. Cut gum into smiling mouths. Firmly press gum or M&M's in place for mouths. Make holes for handles with a toothpick; insert handles.