Rice Krispie Treats Pumpkins

Easy and adorable Rice Krispie treats pumpkins dyed orange with a kit kat stem, M&M leaf, and cute candy faces! Perfect as a Halloween dessert!

How cute are these little pun’kins? I recently bought candy eyeballs planning to make hocus pocus brownies,  but ended up having enough time to order in the super pretty ones from Amazon. This left me with a surplus of standard candy eyeballs and with Halloween just around the corner, my gears got to turning.

I wanted a treat I could take into work; something cute and simple, delicious and festive, unique and blog worthy. Which lead me to…pumpkins with faces! Rice Krispie Treats Pumpkins, if you please. With a kit kat stem and an M&M leaf, it’s the perfect Halloween treat!

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RICE KRISPIE TREATS PUMPKINS

This recipe is going to start with a good old classic Rice Krispie treat. You know the drill. Melt some marshmallows in butter. Add some cereal. Bada bing bada boom–you’ve got one of the most delicious snacks in America.

So let’s be thorough here in case anyone has forgotten this classic recipe:

Heat 3 Tbsp butter in a large saucepan over low heat. Add in a 10 oz bag of marshmallows and stir until completely melted. (Or you can do this in the microwave, heating in 30 second intervals and stirring until melted.)

Add in red and yellow food coloring until desired color of orange. I used 10 drops of red and 40 drops of yellow. Pour 6 cups of Rice Krispies cereal into the marshmallow mixture and stir until combined.

Spray a platter lightly with cooking spray then spray your hands with cooking spray. Once cool enough to handle, begin rolling the Rice Krispies into tight balls. Push a mini kit kat into the top as the stem. Press a green M&M next to the kit kat to look like a leaf.

Using the cookie frosting, dot the back of the candy eyeballs and stick them to the pumpkins, then make a mouth with the frosting.

Enjoy! You can store these in an airtight container for up to 2-3 days….but we all know Rice Krispie treats never last that long. 😛

Notes: Keep the cooking spray around and respray your hands as you work to keep the Rice Krispie treats from sticking to your hands. I also found it was easier to stick the M&M’s in at the end once the Rice Krispie treats were a little hardened. 

Rice Krispie Treat Pumpkins

★★★★★ 5 from 1 reviews

• Author: Caitlin
• Prep Time: 10 mins
• Cook Time: 2 mins
• Total Time: 12 mins
• Yield: ~24 pumpkins
• Category: Dessert, Halloween
• Method: Simmered, Mixed
• Cuisine: Holiday

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Description

Easy and adorable Rice Krispie treats pumpkins dyed orange with a kit kat stem, M&M leaf, and cute candy faces! Perfect as a Halloween dessert!

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Scale 1x2x3x

Ingredients

• 3 Tbsp unsalted butter
• 1 (10 oz) bag marshmallows
• 6 C Rice Kripies cereal
• Red and yellow food coloring (I used 10 drops red and 40 yellow)
• Kit Kat minis
• Green M&M’s
• Black cookie frosting
• Candy eyeballs

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Instructions

1. Heat 3 Tbsp of butter in a large saucepan over low heat. Add in a 10 oz bag of marshmallows and stir until completely melted.
2. Add in food coloring until desired color of orange. (I used 10 drops of red and 40 of yellow.)
3. Pour 6 C of Rice Krispies cereal into the marshmallow mixture and stir until combined.
4. Spray a platter lightly with cooking spray then spray your hands with cooking spray. Begin rolling the Rice Krispies into tight balls. Push a mini kit kat into the top as a stem.
5. Press a green M&M next to the kit kat to look like a leaf.
6. Using the cookie frosting, dot the back of the candy eyeballs and stick them to the pumpkins. Make a mouth with the frosting.
7. Enjoy! Store in an airtight container for 2-3 days, if they even last that long! 😛

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Notes

Keep the cooking spray around and respray your hands as you work to keep the Rice Krispie treats from sticking to your hands. I also found it was easier to stick the M&M’s in at the end once the Rice Krispie treats were a little hardened.

Keywords: Halloween dessert, cute pumpkin treats, classroom snack, easy Halloween Rice Krispies, Rice Krispies treats

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**Recipe adapted from Cooking Classy

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂