While sitting on the couch, feeling cozy with the leaves changing colors and drop in temperatures, one my roommates/best friends and I came up with the idea of making themed rice Krispy treats for all the holidays. This is our first batch of pumpkins, adapted from my original recipe for Fruity Pebble Rice Krispy Treats.
Ingredients
1/3 cup Coconut oil, or vegan butter
4 tbsp Pumpkin Puree
3 tsp Pumpkin pie spice
16oz. Mini marshmallows; can use regular sized as well. Minis just melt quicker and easier.
6 cups Kellogg's Rice Krispies
1 cup Vanilla frosting
Orange food coloring (red and yellow), to die frosting
Chocolate flavored cookie icing
Mini-chocolate chips
Steps
In a medium pot, melt the coconut oil at low heat.
Once melted, stir in the pumpkin puree, pumpkin pie spice, and marshmallows using a rubber spatula, stirring occasionally to make sure all the marshmallows melt.
Add the Rice Krispies and continue to stir until all pebbles are coated.
Spray an 8x8 glass pan with avocado oil and pour the Rice Krispie marshmallow mixture into the pan, spreading and flattening evenly.
While warm, divide into nine even pieces and then use your hands to form balls.
Place in the fridge for 30 minutes. Don't make frosting layer until this step is completed, otherwise the frosting will harden.
To make frosting coating, scoop frosting into a bowl and microwave for 15 seconds to soften.
Add red and yellow frosting to make orange tint of your choice. Scoop each ball into the bowl and coat with orange frosting.
Place back in fridge for 15 minutes to harden.
Once firm, draw on your jack-o-lantern faces with mini chocolate chips and chocolate icing.
