Pumpkin Rice Krispie Treats
3 tablespoons salted butter
10-ounce bag of marshmallows
Orange food dye Decorations: Rolo candy for stems, spearmint jelly-candy leaves, colored frosting, tubes of colored gel icing, and assorted hard candy or candy corns to make the face
Butter a 9x13-inch baking pan and lay a sheet of parchment paper across the pan, leaving the ends folded over the edge for use as handles to lift the treats out.
Melt butter over medium-low heat in a large pot or saucepan. Once the butter has melted, add marshmallows and several drops of dye. Stir until the marshmallows melt into a nearly smooth mass. (These steps can be accomplished with a microwave by heating both the marshmallows and the butter in the microwave on high for about two minutes and then stirring them to redistribute. Heat again for another minute on high and then stir until all is
melted together.)
Pour the crisped rice into the pot and stir until the rice is evenly coated and no more large clumps of marshmallow remain. Pour the mixture into the prepared pan and spread into an even layer. Let cool until firm. Using a pumpkin cookie cutter or the top of a cup, cut out shapes. Let children make their own pumpkins using the candy and frosting decorations
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