Spooky Pumpkin Crispy Rice Treats
Place butter in a large, deep pot over low heat on the stove-top. Stir just until melted with a large wooden spoon or silicone spatula. Overcooking the marshmallows will make them hard.
Add fresh marshmallows (they should be very soft and squishy) and stir constantly, until melted.
Remove from heat and slowly stir in the cereal. You may add more cereal to the mixture if it is too marshmallow-y, but add slowly because these treats should be more malleable than regular bar treats.
The mixture will begin to harden as it cools, so work quickly and if possible, have a partner or kid ready to help! **Scoop out balls of equal size (expect anywhere from 12-14, depending on size), then roll the balls in orange sanding sugar while pressing and smoothing them into pumpkin shapes. An ice cream scoop is helpful here, since the mixture will be hot.
Using a sharp knife, cut the spearmint leaves into stems and slice thinly for leaves. Wet the ends lightly and press onto formed pumpkins. Decorate the faces, if you like, using frosting or other gluten-free candies. Seal in airtight containers if they’re not all eaten right away!
Nutrition Facts
Gluten Free Pumpkin Crispy Rice Treat Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.