Although these rice cereal treats might resemble pumpkins, they feature the dessert’s classic buttery, marshmallow taste, which is enhanced with a hint of salt from the pretzel-stick “stems” and a chocolatey burst from the candy “leaves.” Pictured with our Petite Pumpkin Whoopie Pies and Mini Pumpkin Pie Slices.
Pumpkin Rice Cereal Treats
Makes 13
Ingredients
- ¼ cup unsalted butter
- 3 cups (5 ounces) mini marshmallows
- ¼ teaspoon fine sea salt
- 2 to 3 drops orange gel food coloring
- 3 cups crisp rice cereal
- 7 pretzel sticks, halved
- 24 mini green candy-coated chocolate pieces
Instructions
- Line a rimmed baking sheet with parchment paper.
- In a medium saucepan, melt butter over medium heat. Stir in marshmallows and salt until melted and smooth. Stir in enough food coloring to achieve desired orange hue. Turn off heat and stir in rice cereal until completely coated.
- Using a 2-tablespoon levered scoop, portion cereal mixture into 13 mounds. Place, evenly spaced, on prepared baking sheet. With gloved or lightly oiled hands, lightly shape into pumpkins. Insert a pretzel stick half into tops of each ball and add 2 mini green candy-coated chocolate pieces to each for leaves. Store in an airtight container and serve within 2 days.
