Chocolate Pumpkin Eater Treats
Preparation Time: 20 minutes
Total Time: 1 hour
3 tablespoons butter or margarine
1 package (10 oz, about 40) regular marshmallows
– OR –
4 cups miniature marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
6 pretzel rod sticks, broken in half
– OR –
12 wooden ice cream sticks
1 cup semi-sweetened chocolate morsels
1 tablespoon shortening
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.
3. Using 1/2- cup measuring cup coated with cooking spray, divide warm cereal mixture into 12 equal portions. Using buttered hand, shape each portion into a ball. Push one pretzel piece or wooden ice cream stick into each ball. Cool.
4. In small saucepan, combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into melted chocolate. Decorate with sprinkles. Place on wax paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap.
Best if served the same day.
In microwave-safe bowl, heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. In small microwave-safe bowl, combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7 oz) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
or nutritional information, please visit www.RiceKrispies.com.
®, ™, © 2010 Kellogg NA Co. Kellogg Kitchens recipes are the property of the Kellogg Company.
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