Pumpkin Rice Krispie Treats Recipes

PUMPKIN RICE KRISPIE TREATS

Steps:

• Measure out rice krispies cereal and pour into a bowl. Melt butter in a 4 quart non-stick saucepan or pot over medium-low heat.
• Add marshmallows and stir and as they begin to melt start adding in the gel food coloring until desired color is achieved. Stir constantly until marshmallows have melted.
• Remove from heat then immediately pour in rice krispies cereal and gently stir and fold with a spatula until cereal is evenly coated. Let mixture cool slightly (until it's cool enough to handle with your hands).
• Spray hands with non-stick cooking spray then shape rice krispie treat mixture into balls about the size of a baseball, then insert 1 piece of the pretzel rod into the top center and reshape the pumpkin as needed. Transfer to a plate or dish sprayed lightly with cooking spray.
• Beginning on one side of the airhead candy cut out a leaf shape with clean scissors then use the remaining portion of the piece of candy to roll and shape into a thin rope shape then twist into a vine shape (or just shape the fondant accordingly, no cutting required).
• Place candy on the sides of each pretzel on the pumpkin (as pictured). Repeat with remaining candy. Store in an airtight container.

RICE KRISPIE TREAT PUMPKINS

Steps:

• 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 colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour. (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 or butter, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil/butter to your hands after 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 finished, 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.

PUMPKIN PIE CRISPY RICE TREATS

Steps:

• For the crust: Coat an 8-inch round cake pan with cooking spray. Set it aside.
• Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the crispy rice cereal until the cereal is well coated.
• Transfer the mixture into the prepared cake pan and press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
• For the filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the crispy rice cereal until the cereal is well coated.
• Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges. Pipe whipped cream with a star-shaped tip on top if desired.