• 12servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, C, D, E
MineralsFluorine, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter or margarine

  2. 1 package (10 oz., about 40) regular marshmallows

  3. - or - 4 cups miniature marshmallows

  4. Food coloring (orange)

  5. 6 cups Kellogg's Rice Krispies cereal

  6. 12 bite-size candies (such as peanut butter cups, chocolate-covered nougat bars or large gum drops)

  7. Canned frosting (green)

  8. 12 small green gum drops

Instructions Jump to Ingredients ↑

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Tint with orange food coloring.

  2. Add KELLOGGS RICE KRISPIES cereal. Stir until well coated.

  3. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into 12 portions. Using buttered hands shape each portion into pumpkin shape around one candy piece. Pipe frosting onto each for vines and attach gumdrop for stem. Best if served the same day.

  4. MICROWAVE DIRECTIONS : In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

  5. Note:

  6. For best results, use fresh marshmallows.

  7. Diet, reduced calorie or tub margarine is not recommended.

  8. Store no more than two days at room temperature in airtight container.


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