Nothing conjures up images of fall like a pumpkin. Although brightly colored leaves, Halloween ghosts, and Thanksgiving turkeys have their place—leaves fall, ghosts return to the ether, and turkeys get eaten. Yet through it all, the mighty pumpkin remains relevant, through all the days of October and November. You can carve them, bake with them, use them as serving bowls, eat the seeds—the list goes on and on.
So, as the clear King of Autumn, it’s only right that we create a dessert sculpted in its image! Using a combination of candy, food dye, and rice cereal, you can fill that impressive 61-day window with this rice krispie replica of everyone’s favorite squash!
In a large saucepan, melt butter. Add vanilla and marshmallows. Stir until the marshmallows are completely melted, then add the food dye, mixing until the color is uniform. (If necessary, adjust the drops of food dye until you achieve your desired shade of orange.) Add the cereal and stir until well combined. Turn off the heat and let cool until workable. Spray your hands with cooking oil and mold the mixture into spheres. Unwrap the tootsie rolls and press one into the top of each pumpkin, creating a stem.
If desired, add M&Ms eyes and a candy corn nose to create a face, using a dab of frosting as an adhesive.
Ingredients
Directions
In a large saucepan, melt butter. Add vanilla and marshmallows. Stir until the marshmallows are completely melted, then add the food dye, mixing until the color is uniform. (If necessary, adjust the drops of food dye until you achieve your desired shade of orange.) Add the cereal and stir until well combined. Turn off the heat and let cool until workable. Spray your hands with cooking oil and mold the mixture into spheres. Unwrap the tootsie rolls and press one into the top of each pumpkin, creating a stem.
If desired, add M&Ms eyes and a candy corn nose to create a face, using a dab of frosting as an adhesive.
Thanks to Yummy Health Easy for the recipe!
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