Sweet Tooth Friday (Cooking With Kids Edition!) Rice Krispie Pumpkins
Sometimes, we cook things our Nonnas never made. My Nonna never used orange food coloring and I’m most certain, never had the pleasure of tasting a rice krispie treat. However, as food changes and evolves with each passing year, I like to try new things and most importantly, make my kids smile. Some traditions are passed down and others are created anew.
Rice Krispie treats have been around since I was a kid. I remember quite vividly, in the early 90s, when Kellogg’s started marketing them through TV commercials and then printing the recipe on the box. I also remember telling my mother about it and making them with her. Even she liked them!
So, at least once or twice a year, my girls and I will grab some marshmallows and cereal and whip up a batch. This year, my daughter Veronica is taking a baking class and came home with a cute variation for Halloween, little rice krispie pumpkins. We decided to make them for her school party today so she ‘taught’ me how to make them.
Rice Krispie Pumpkins
Prep time: Total time:
3 Tbsp. unsalted butter
1 10-oz. package mini marshmallows
yellow food coloring
red food coloring
6 cups Rice Krispies
1 chocolate Twizzlers, cut into 10 (½-inch) pieces
Drawable Frosting, black
- In a large pot, melt the butter until it begins to bubble. Add the mini marshmallows and mix, over low heat until combined and marshmallows have melted. Add food coloring red and yellow coloring until desired orange color is achieved.
- Add rice krispies and mix until the cereal is fully coated with marshmallow.
- Using a large cookie scoop or ½ cup measuring cup, scoop out the cereal and pack into balls. Flatten the bottoms to resemble a pumpkin shape.
- Stick the twizzler piece into the pumpkin and decorate the face with the frosting pen.