Pumpkin Rice Krispie Treats
pumpkins
Ingredients
- ¼ cup salted butter
- 4 cups mini marshmallows
- 1 teaspoon vanilla extract
- 5 cups Rice Krispies cereal
- 5-10 drops orange food coloring
- ½ cup green icing
- 5 small Tootsie Rolls
- ¼ cup black icing
Instructions
- In a large saucepan over medium heat, melt the butter.
- Once the butter has melted, use a wooden spoon to stir in the mini marshmallows and vanilla extract. Stir frequently until the marshmallows have melted.
- Add the orange food coloring, starting with 5 drops and adding more until you get the desired shade of orange you want. Stir continuously for an additional 2 minutes to incorporate the food coloring and make sure all the marshmallows are melted.
- Add the cereal and toss to coat. Allow the rice Krispie mixture to cool slightly off heat before forming the pumpkins.
- Coat your clean hands in cooking oil or spray and roll the rice cereal into balls. You should get about 5-6 4 inch balls. One by one, place them on a nonstick surface like parchment or wax paper. Once you have all of them rolled, flatten the tops just slightly and use a butter knife to make vertical lines from top to bottom to represent the grooves in the pumpkins. Set aside to set and cool completely.
- Once cooled, use a small amount of green icing to attach the tootsie roll to the top of the pumpkin and place the remaining green icing in a piping bag with a small round tip. Make vines with loops and twirls with the icing. Place the black icing into a piping bag and pipe jack-o-lantern faces on all or some of the pumpkins.
- Let thjem sit for 5 minutes to allow the icing to harden before serving!
Nutrition
Calories: 415kcal | Carbohydrates: 73g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 283mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 45g | Vitamin A: 1792IU | Vitamin C: 15mg | Calcium: 17mg | Iron: 7mg