Pumpkin Rice Krispies

By dublinburro

Ingredients

• 3 tbsp. butter
• 5 cups Rice Krispies
• 1 bag (8 0z.) Kraft Pumpkin Marshmallows
• tootsie rolls
• green icing (tan if you are making the pie shapes)
• orange food coloring (optional)

Details

Servings 1
Adapted from grinandbakeit.com

Preparation

Step 1

Melt butter in a large saucepan. Add marshmallows and stir until melted. Remove from heat. Add a few drops of orange food coloring and stir to combine. Add rice krispies and stir until thoroughly coated. Let sit for 3-5 minutes.*

To make pumpkins: form rice krispie mixture into balls. If your hands are super sticky, you can spray them with a little non-stick spray. Insert half of a tootsie roll for the stem. Once firm, pipe green icing for the vine.

To make pumpkin pies: Spray a standard cupcake pan with non-stick spray. Fill each cupcake with rice krispie mixture and press down to mold. I filled mine about half-way. Once firm, use royal icing or frosting to pipe. I used royal icing tinted with a little gold and warm brown. The criss-cross lines were piped with Wilton tip #46 and the border was piped with tip #102.

*It’s important to let the mixture sit in the pan for a few minute so that it’s firm enough to form into pumpkins.