Rice Krispie Pumpkins

rice krispie pumpkinWith just a few weeks to go until Halloween, I’ve prepared a little care package for my favorite preschooler, my goddaughter Maureen. She’s mildly allergic to cinnamon, so the pumpkin chocolate chip bread I’m sending will really be for her parents, and while I would’ve liked to have sent her some pumpkin-shaped sugar cookies, they’re not quite as sturdy for shipping.

These Rice Krispie pumpkins are a good alternative, as they can be packed in an airtight container with little risk of breakage between Pittsburgh and southern Maryland. My Rice Krispie treats use a high marshmallow-to-Krispie ratio, as I like a softer treat, but you can use an additional cup of Krispies if you’re after something a bit sturdier. I’m hoping that they’ll stay fresh during the few days they’ll be in transit!

If you’re not shipping your treats, you might consider adding some frosting or melted chocolate embellishments to make the pumpkins look like Jack-o-Lanterns. You could also gently press in some candy corn or other Halloween-related candy into the tops of the treats and simply cut them into bars if you like.

Ingredients

  • 3 tablespoons margarine
  • 4 cups miniature marshmallows
  • yellow liquid food coloring
  • red liquid food coloring
  • 5 cups Rice Krispies

Preparation

Spray a 9 x 13 pan with nonstick spray; set aside.

In a large pot, melt margarine over medium heat. Add marshmallows and stir until completely melted; add about 15 drops of yellow food coloring and two drops of red to achieve your desired orange color.

Add Rice Krispies and stir until completely coated with marshmallow mixture; immediately pour into your prepared pan and smooth out using a spatula.

Allow to cool completely, then turn out onto a sheet of parchment. Spray a pumpkin cookie cutter with nonstick spray and cut; reshape scraps and cut again, or hand-form into pumpkins.

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Rice Krispie Shamrocks

rice krispie shamrockNearly every American child has probably had, at one time or another, a Rice Krispies Treat. I have distinct memories of standing next to the stove with my mom, waiting to pour in cup after cup of Rice Krispies as she stirred the marshmallow mixture. My grandmother was also fond of making these, and she employed a range of cereals, from Cocoa Krispies to Frosted Flakes, to create her own versions.

According to Wikipedia, the original recipe for Rice Krispies Treats was pioneered in 1927 by Malitta Jensen and Mildred Day, two employees in the Kellogg Company home economics department, as a fundraiser for the Camp Fire Girls. Later, these treats were popular additions to care packages for soldiers stationed abroad during the 1940s. And while they are currently available in store-bought varieties, I think the best treats are still the kind you make on your own stove, waiting for that melted marshmallow smell to waft out of the pot.

The recipe below is an adaptation of the original, using one fewer cup of cereal to yield a more pliable, marshmallowy texture.

Ingredients

  • 3 tablespoons margarine
  • 4 cups miniature marshmallows
  • green liquid food coloring
  • 5 cups Rice Krispies
  • shamrock sprinkles, optional

Preparation

Spray a 9 x 13 pan with nonstick spray; set aside.

In a large pot, melt margarine over medium heat. Add marshmallows and stir until completely melted; add as much green liquid food coloring as desired to achieve the shade of green you’d like.

Add Rice Krispies and stir until completely coated with marshmallow mixture; immediately pour into your prepared pan and smooth out using a spatula. Sprinkle with shamrocks, if desired, using the spatula to press sprinkles into the Krispies.

Allow to cool completely, then turn out onto a sheet of parchment. Spray a shamrock cookie cutter with nonstick spray and cut into shamrocks; reserve the scraps for snacking.