Pumpkin Rice Krispie Jell-O Treats
*3 tablespoons Butter
*1 (10 ounce) bag Kraft Marshmallows (about 43 Marshmallows)
*6 cups Rice Krispies
*2 ounces Orange Jell-O
*1 to 2 drops orange food coloring, optional for darker orange color
*1/2 cup Ghirardelli White Melting Wafers, melted in double boiler, chocolate glue
*Mini Chocolate covered Tootsie Rolls, Stem
*Caramel M & M’s, Green for leaf
*Orange Sprinkles, around stem to cover white melted wafers “glue”
*1/2 cup Disher or Scoop for Large Pumpkin
*1/4 cup Disher or Scoop for medium Pumpkin
On medium low-heat in a stock pot or enamel coated cast Iron skillet, melt butter and add marshmallows and stir occasionally until melted. Then add the Jell-O Orange flavor and orange coloring, stir just until incorporated. Add the Rice Krispies, stir until coated.
Scoop out Rice Krispies onto Silpat/baking mat. Then form each scoop into a pumpkin shape, making an indentation on the top of the pumpkin for the stem.
Attach the Tootsie roll stem by dipping one end of the Tootsie roll in melted chocolate and add to the indent in the top of the pumpkin. Then add the green leaf (caramel M & M’s), one to each pumpkin, attach by dipping one side/edge of M & M in melted chocolate, place next to the stem.
Allow the pumpkins to set and enjoy!
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