Rice Krispie Pumpkins
How cute are these Rice Krispie Pumpkins and they're super easy to make. They take just 5 minutes and use a few simple ingredients.
Nutrition Facts
Ingredients
Instructions
Make the Rice Krispie pumpkins: Add the chocolate and the butter into a saucepan, and gently melt over a low to medium heat. Then add the mini marshmallows and gently stir until they've melted and combined. Alternatively, melt the chocolate and butter in the microwave, then add the marshmallows. Blast for 30 seconds and stir until fully melted.
Add the orange food colour gel to the melted chocolate mixture and stir through to get an even colour. The food colour gel is concentrated so you will only need a small amount.
In a large mixing bowl, add the Rice Krispies. Pour over the melted marshmallow and chocolate mixture and stir together until fully coated. Leave the mix to cool slightly.
Using a tablespoon divide the mixture into equal amounts, and roll each into a pumpkin ball. Dampen your hands a little before rolling, it helps stop your pumpkins sticking to your hands.
Place the pumpkins on to a baking sheet lined with baking parchment and allow the pumpkins to chill in the fridge for 30 minutes.
Make the decorations: Melt the white chocolate. Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Place in a piping bag or freezer bag, and set aside to cool.
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Continue Reading at Crumbscorkscrews →Chef's Notes
The puddings will keep in the fridge for up to a week.
Dampen your hands a little before rolling out your Christmas Puddings; it helps them to not stick to your hands.
The mixture can be a little stiff so if you prefer a softer Rice Krispie treat, cut down on the chocolate to 100g instead.
When heating the mixture, gentle, low heat will give your soft and chewy treats. Too high and you’ll end up with rock hard puddings.
Be careful when heating the butter and chocolate as overheating the chocolate can cause it to cease. It should be nice and smooth.
Dampen your hands a little before rolling out your Christmas Puddings; it helps them to not stick to your hands.
Frequently Asked Questions
Q: How many pumpkins does the recipe make?
A: Depending on their size, the recipe will make 18-24 Rice Krispie pumpkins. I recommend making the pumpkins about 1 inch in diameter.
Q: How should I store the pumpkins?
A: They are best stored in an air-tight container at room temperature if you plan on eating them straight away. If you want to keep them for longer, pop the pumpkins in a a containers and store in the fridge. Allow the pumpkins to come up to room temperature before eating.
Q: How long will they keep for?
A: If you can resist eating them all at once, the pumpkins will keep for up to 3 days at room temperature or 2 weeks in the fridge, if stored correctly.
Q: Can I make the pumpkins ahead and freeze them?
A: Yes you can freeze the pumpkins. I recommend freezing the Rice Krispie pumpkin balls undecorated, then finish them off when you are ready to serve. Store the pumpkins in an air-tight, freezer-proof container and put greaseproof paper between them. They will freeze for up to 8 weeks. Remember to allow them to come up to room temperature before decorating and serving.
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