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Rice Krispie Pumpkins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 95 reviews
  • Author: Alvarez
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 pumpkin treats
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Rice Krispie Pumpkins are festive, kid-friendly Halloween treats made by molding classic rice krispie cereal treats around fun-sized candy centers. Enhanced with vibrant orange and green food coloring and topped with mini marshmallow stems and piped buttercream vines, they are perfect for seasonal celebrations and easy to make with a simple stovetop method.

Ingredients

Scale

Rice Krispie Pumpkin Treats

  • 2 tablespoons butter (add 1/4 teaspoon salt if using unsalted butter)
  • 5 ounces mini marshmallows (about 3 cups), plus 8 mini marshmallows reserved for stems
  • 3 cups Rice Krispie cereal
  • Orange liquid food coloring
  • Green liquid food coloring
  • 8 fun-sized candy pieces (such as chocolate kisses, peanut butter cups, Snickers, or Milky Way), unwrapped

Small Batch Buttercream Frosting

  • 1 recipe Small Batch Buttercream Frosting (ingredients according to your favorite recipe, typically includes butter, powdered sugar, vanilla, milk or cream)

Instructions

  1. Melt Butter and Marshmallows: In a Dutch oven or large wide pot over low heat, melt the butter. If using unsalted butter, add 1/4 teaspoon salt. Once melted, add the mini marshmallows and stir continuously with a wooden spoon until about 90% of the marshmallows are melted but not overcooked, to keep the treats soft.
  2. Add Food Coloring and Cereal: Turn off the heat and stir in orange food coloring thoroughly. Then fold in the Rice Krispie cereal until it is completely coated with the melted marshmallow mixture.
  3. Form Pumpkin Balls: Using a 1/2 cup measuring cup, scoop out portions of the cereal mixture. Shape each scoop around one fun-sized candy piece into a ball. If the mixture sticks to your hands, use greased parchment paper to handle and shape it more easily. Repeat until all cereal mixture and candies are used.
  4. Prepare Green Buttercream and Attach Stems: Add green food coloring to the buttercream frosting. Fold in the reserved mini marshmallows until they are coated with the green frosting. Attach one mini marshmallow stem to the top of each pumpkin treat.
  5. Pipe Vines: Transfer the remaining green buttercream into a piping bag and pipe curly vines onto the pumpkins for an authentic pumpkin look.
  6. Serve and Store: Serve immediately for best texture and flavor. You can store the treats in an airtight container at room temperature for up to 3 days.

Notes

  • Rice Krispie Pumpkins are a fun and easy Halloween treat perfect for children and festive parties.
  • Be careful not to overheat the marshmallows, or the treats may harden instead of staying soft and chewy.
  • Use greased parchment paper or buttered hands to prevent sticking when shaping the pumpkin balls.
  • These treats are best eaten the day they are made but will keep fresh for a few days if stored in an airtight container.
  • You can customize the candy filling based on your favorite chocolates or treats for added surprise inside.

Nutrition

  • Serving Size: 1 pumpkin treat
  • Calories: 210
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://mycopyrecipe.com/rice-krispie-pumpkins-recipe/