Rice Krispie Pumpkins
.
Ingredients
.
- 1/4 cup Butter
- 1 Big Bag Large Marshmallows (40 Marshmallows)
- 4 cups Rice Krispies
- Red and Yellow Colouring
- Mini Rolos
- Green M&Ms
- 1/4 cup melted butter/oil (for your hands to stop them sticking)
.
Directions
.
-
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. (Around 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 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 too cool until firm.
.
