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Easy Halloween Pumpkin Rice Krispie Treats: Best Fall Dessert

Easy Halloween Pumpkin Rice Krispie Treats - featured image
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These no-bake pumpkin-shaped Rice Krispie treats are a fun and festive Halloween dessert that’s easy enough for kids to help make and always a crowd-pleaser at parties.

Ingredients

Scale
  • 6 cups Rice Krispies cereal (or any crisp rice cereal)
  • 4 tablespoons unsalted butter
  • 1 package (10 oz) mini marshmallows (about 4 cups)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Orange gel food coloring
  • Pretzel sticks (for stems, broken in half)
  • Green candy melts or green frosting (for leaves, optional)
  • Black decorating gel (for jack-o’-lantern faces, optional)

Instructions

  1. Line a 9×13-inch pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large microwave-safe bowl, melt the butter in the microwave for about 30 seconds until fully melted. Add the mini marshmallows and microwave in 30-second intervals, stirring between each, until completely smooth (about 2 minutes total). Alternatively, use the stovetop method: melt butter in a large saucepan over low heat, add marshmallows, and stir constantly until melted and smooth.
  3. Stir in the vanilla extract and salt. Add a tiny dab of orange gel food coloring (start with less than 1/4 teaspoon) and stir until the color is evenly distributed.
  4. Pour the Rice Krispies into the marshmallow mixture and fold gently with a rubber spatula until every piece of cereal is coated. Do not overmix.
  5. Transfer the mixture to the prepared pan. Using greased hands or a piece of parchment paper, press the mixture into an even layer with firm but gentle pressure.
  6. Let the treats cool at room temperature for about 20 minutes until set but still slightly warm. Use the parchment overhang to lift the block onto a cutting board. Cut into 12-16 squares using a sharp knife or pizza cutter.
  7. Lightly butter your hands or dip them in a small bowl of water. Take one square and gently roll it into a ball between your palms. Pinch the top to create a slight point for the stem. Use your fingers to press 4-5 vertical indentations around the sides to mimic pumpkin ridges.
  8. While the pumpkins are still slightly warm, press a pretzel stick half into the top point for the stem. If adding leaves, melt green candy melts, pipe small leaf shapes onto parchment paper, let set, and attach with a tiny dab of melted candy. For jack-o’-lantern faces, use black decorating gel to draw expressions.
  9. Place the finished pumpkins on a parchment-lined baking sheet and let them set at room temperature for at least 30 minutes (or refrigerate for 15 minutes) until firm.

Notes

Don’t overheat the marshmallows or they’ll become hard. Work within 10-15 minutes before the mixture firms up. Keep hands wet or buttered to prevent sticking. For best texture, let treats cool slightly before shaping. Store in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.

Nutrition

Keywords: Halloween treats, Rice Krispie treats, pumpkin shaped, no-bake dessert, kid-friendly, fall dessert, easy Halloween recipe

Find it online: https://forkifyfun.com/easy-halloween-pumpkin-rice-krispie-treats-best-fall-dessert/