Rice Krispie Treat Pumpkins Recipe: A Spooky and Delicious Halloween Treat

Introduction

Halloween is just around the corner, and what better way to celebrate this spooky holiday than by making Rice Krispie Treat Pumpkins? These adorable and tasty treats are not only a hit with kids but also a fun activity for the whole family. In this article, we’ll guide you through the step-by-step process of creating these pumpkin-shaped delights. So, grab your apron and let’s get started!

Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the ingredients you’ll need:

For the Rice Krispie Treats

• 6 cups of Rice Krispies cereal
• 1/4 cup of unsalted butter
• 4 cups of mini marshmallows
• Orange food coloring

For the Pumpkin Decorations

• Green fruit roll-ups
• Pretzel sticks

Step 1: Preparing the Rice Krispie Treat Mixture

1. In a large saucepan, melt the unsalted butter over low heat.
2. Add the mini marshmallows to the melted butter and stir until they are completely melted and the mixture is smooth.
3. Remove the saucepan from the heat and add a few drops of orange food coloring to achieve the desired pumpkin color. Stir well.

Step 2: Mixing in the Rice Krispies

4. Gently fold in the 6 cups of Rice Krispies cereal into the marshmallow mixture. Make sure all the cereal is well coated.

Step 3: Shaping the Pumpkins

5. Grease your hands with a little bit of butter to prevent sticking, then scoop out a portion of the Rice Krispie mixture and form it into a ball.
6. While the mixture is still warm and pliable, use your hands to shape the ball into a pumpkin-like shape, with a slightly flattened top and ridges on the sides.

Step 4: Adding Pumpkin Details

7. Take a small piece of green fruit roll-up and roll it into a stem shape. Insert a pretzel stick into the top of the pumpkin as the stem, securing it with the green fruit roll-up.

Step 5: Letting Them Cool

8. Place the finished Rice Krispie Pumpkins on a wax paper-lined tray to cool and set for about 30 minutes.

Step 6: Enjoy Your Spooky Treats

9. Once the Rice Krispie Treat Pumpkins have cooled and set, they are ready to be enjoyed! Serve them at your Halloween party or share them with friends and family.

Conclusion

Making Rice Krispie Treat Pumpkins is a delightful Halloween tradition that adds a touch of sweetness to the spookiness of the season. With just a few simple ingredients and some creativity, you can create these adorable pumpkin-shaped treats that are perfect for both kids and adults. So, this Halloween, try your hand at making these tasty and fun treats that will surely be a hit with everyone.

FAQs

1. Can I use a different cereal for this recipe?
   • While Rice Krispies are the traditional choice, you can experiment with other cereals for unique flavors and textures.
2. How long do these treats stay fresh?
   • If stored in an airtight container, Rice Krispie Treat Pumpkins can stay fresh for up to a week.
3. Can I use food coloring gel instead of liquid food coloring?
   • Yes, food coloring gel works well and provides a more vibrant color.
4. Are there any alternatives to pretzel sticks for the pumpkin stems?
   • You can use green licorice or even a small piece of green gumdrop for the stems.
5. Can I make these in advance for a Halloween party?
   • Absolutely! You can make them a day or two in advance and store them in an airtight container until the party.

Remember to have fun while making these Rice Krispie Treat Pumpkins and let your creativity run wild.

Source: onelittleproject.com

Yield: 8

Cheddar Pierogies with Caramelized Onions and Bacon Recipe

Print

Cheddar Pierogies with Caramelized Onions and Bacon is a comforting and savory dish that combines the classic flavors of cheddar cheese, sweet caramelized onions, and crispy bacon. This dish is perfect for a cozy dinner and is sure to satisfy your cravings for something rich and delicious.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Ingredients

• DOUGH
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons salted butter, melted
• 1 cup plain full fat greek yogurt, plus more for serving
• 1 large egg
• FILLING
• 4 Russet potatoes, peeled and quartered (about 3 pounds)
• 2 tablespoons salted butter, at room temperature
• 2 cups shredded sharp cheddar cheese. plus more for topping
• 2 ounces cream cheese
• kosher salt and black pepper
• ONION BUTTER SAUCE
• 4 thick cut slices bacon, chopped
• 4 tablespoons salted butter
• 2 yellow onions, thinly sliced
• 3 tablespoons apple cider vinegar
• 1 tablespoon fresh thyme leaves

Instructions

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 30 minutes.

2. To make the filling. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

3. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding the butter, cheddar cheese, and cream cheese. Season to taste with salt and pepper. 

4. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of filling into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal, pressing out all the air. Be sure to keep the dough covered as you work to prevent from drying out. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months. 

5. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes, or until they float. Drain.

6. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean, then set back over medium-high heat and melt 1 tablespoon butter. Add the onions and cook 5 minutes, until softened. Add the apple cider, season with salt and pepper and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are golden and caramelized. Add the remaining butter and thyme and cook 2-3 minutes, until the butter is browned. Remove from the heat.

7. Drop the pierogies into the sauce, gently tossing to combine. Spoon the pierogies and onions onto plates. Top with cheddar and bacon. EAT!

INSTANT POT

1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.

2. Finish as directed above from step 3 on.