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Rice Krispie Pumpkins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 133 reviews
  • Author: Nora
  • 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

Rice Krispie Pumpkins are a fun and festive Halloween treat featuring orange-colored rice crispy cereal treats shaped like pumpkins with a surprise candy center and green buttercream stems and vines. These kid-friendly sweets are easy to make, combining melted marshmallows and crispy cereal with colorful touches and a delicious candy-filled center for a playful seasonal snack.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons butter (add 1/4 teaspoon salt if unsalted)
  • 5 ounces mini marshmallows (roughly 3 cups) + 8 mini marshmallows reserved for stems
  • 3 cups rice crispy cereal
  • Orange liquid food coloring
  • Green liquid food coloring

Fillings

  • 8 fun-sized candy pieces such as chocolate kisses, peanut butter cups, Snickers, or Milky Way, unwrapped

Frosting

  • 1 recipe Small Batch Buttercream Frosting

Instructions

  1. Melt Butter: In a Dutch oven or large wide pot over low heat, melt the butter. If using unsalted butter, add 1/4 teaspoon of salt during melting.
  2. Incorporate Marshmallows: Once the butter is melted, add the mini marshmallows and stir constantly with a wooden spoon until about 90% of the marshmallows have melted completely. Avoid overheating to prevent hard treats.
  3. Add Coloring and Cereal: Turn off the heat and stir in orange liquid food coloring until the marshmallow mixture is uniformly orange. Then, quickly fold in the rice crispy cereal until coated evenly.
  4. Shape Pumpkin Treats: Using a 1/2 cup measuring cup, scoop out the cereal mixture and shape it around one piece of unwrapped candy into a ball. If the mixture sticks to your hands, handle it with a greased piece of parchment paper. Repeat this process to make a total of 8 pumpkin treats.
  5. Prepare Pumpkin Stems: Add green food coloring to the small batch buttercream frosting. Fold in the reserved mini marshmallows to coat them with the green frosting. Attach one coated mini marshmallow to the top of each pumpkin as a stem.
  6. Pipe Vines: Transfer the remaining green buttercream frosting into a piping bag and pipe decorative vines around the pumpkins to complete the look.
  7. Serving and Storage: These treats are best served the same day they are made but can be stored in an airtight container for up to 3 days.

Notes

  • Rice Krispie Pumpkins make a festive, kid-friendly Halloween treat that’s fun to make and delicious to eat.
  • Be careful not to overheat the marshmallows to avoid hard rice crispy treats.
  • If the mixture sticks to your hands when shaping, use greased parchment paper for easier handling.
  • You can customize the candy filling based on preference for peanut butter cups, chocolates, or caramel-filled candies.
  • Best eaten fresh but can be stored airtight for up to 3 days.

Nutrition

  • Serving Size: 1 pumpkin treat
  • Calories: 180
  • Sugar: 16g
  • Sodium: 85mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 15mg

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