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Crispy Little Pumpkins


Planning Tip:
Make up to 1 week ahead. Store tightly covered at room temperature.

posted by Woman's Day Magazine


List of Ingredients




3 Tbsp stick butter or margarine
1 bag (10 to 10 1/2 oz) fresh, white marshmallows (any size)
20 drops yellow liquid food color
12 drops red liquid food color
6 cups toasted rice cereal (such as Kellogg’s Rice Krispies)

Stems and features:
Black licorice twists, mini M&M’s and sticks Fruit-Stripe gum

Handles:
Black licorice lace cut in 6-in. pieces



Recipe



Makes: 6
Prep: 25 min
Cook: 8 min
Cool: At least 30 min
Decorate: Depends on skill

1. Have ready a 1-cup measure. Melt butter in a 4- to 6-qt pot (preferably nonstick) over low heat. Add marshmallows; stir until melted. Add food color; stir until mixture is orange. Remove from heat, add cereal and stir until well-coated. Let stand just until cool enough to handle. (If mixture cools too much, scrape onto wax paper and microwave a few seconds at a time, just until malleable.)

2. For each pumpkin: Coat hands and cup measure with nonstick spray or vegetable oil. Pack cup with cereal mixture. Immediately turn out onto work surface, form into a pumpkin shape and insert your thumb into top for stem. Let stand 30 minutes or until firm.

3. To decorate: Cut licorice twists into 2-in. pieces for stems and in tiny triangles for eyes and noses. Firmly press in place. Cut gum into smiling mouths. Firmly press gum and/or M&M’s in place for mouths (see Tip). Make holes for handles with a toothpick; insert handles.

Tip:
Both the Bewitching Hands and Eyeball Cookies use only half a roll of cookie dough. For twice as many hands or eyeballs, use the whole roll and double the other ingredients.