PREP TIME: 20 MINUTES | TOTAL TIME: 20 MINUTES
• ¼ cup butter
• 1 bag large marshmallows (approximately 40 marshmallows)
• 6 cups Rice Krispies
• Red & Yellow Liquid Food Coloring
• Mini Rolos
• Green M&M’s
• ¼ cup cooking oil in a small bowl
(to keep it from sticking to your hands)
In a large pot, melt the butter over low heat.
Add the marshmallows and stir until completely melted and
combined with the butter.
Remove from the heat. Add several drops of yellow food
coloring, mix it together, then add red food coloring one drop
at a time, mixing as you go. Add red/yellow drops until you
reach your desired color. (I used about 4 drops red and 12 drops
yellow). Mix well.
Add the Rice Krispies and stir to combine.
Coat both sides of your hands with a generous amount of
cooking oil, and roll the Rice Krispie mixture into small balls.
Set on parchment paper. Add oil to your hands aft er each ball.
While the balls are still warm, gently press a Mini Rolo into the
top of each pumpkin for the stem and add a green M&M beside
it as the leaf. (Tip: If the pumpkins cool before you’re fi nished,
use the end of a thick marker or apple corer to make a small
indent in the top for the chocolate to sit in.)
Allow to cool until firm.