So cute and easy, this is a perfect dessert to make with kids! Pumpkin pie spices take on the classic, sticky cereal treat to add a new layer of flavour, while orange food colouring and fun shapes and faces make for an adorable treat that’s an impeccable match to the fall season.
ingredients
directions
In a large pot over medium heat, melt butter in a large saucepan. Stir in vanilla, cinnamon, ginger, nutmeg, allspice and salt, followed by marshmallows and stir until melted, about 3 to 4 minutes. Remove pot from heat and stir in rice cereal and food colouring, adding gradually to achieve desired saturation, mixing until fully combined. Set mixture aside until cool enough to handle, about 5 minutes.
Line a large rimmed baking sheet or large plate with parchment paper. Grease hands with a little butter to prevent sticking. Form cooled cereal mixture into ½ cup rounds of varying round “pumpkin” shapes. Press lightly onto prepared baking sheet or plate to flatten bottom and prevent tumbling. Insert a pretzel stick into the top of each to resemble a pumpkin stem. Set assembled cereal pumpkins aside.
In a small, microwave-safe bowl, microwave molding wafers, stirring every 30 seconds until melted, about 1½ min. Place melted molding wafers in a piping bag fitted with a small writing tip or into a small zip-top plastic bag with a tiny hole snipped in one corner. Pipe jack-o’-lantern faces on the pumpkins. Allow chocolate to dry before serving, about 20 minutes.