Crispy Pumpkin Treats
Makes 18, Prep and Cook 30 mins
6 cups Rice Bubbles (200g) 280g bag pink and white
marshmallows
75g unsalted butter, chopped 2 tsps vanilla essence Electric Orange food
colouring gel, to tint 18 salted pretzel sticks
(5½cm long)
18 lolly mint leaves
¹∕³ cup vanilla frosting Leaf Green food colouring
gel, to tint
1 Lightly spray a large oven tray with cooking oil. Line with baking paper.
2 Place Rice Bubbles in a large heatproof bowl.
3 Combine marshmallows, butter and vanilla in a medium saucepan. Stir over a medium heat for about 4 minutes, or until marshmallows are melted and mixture is smooth.
Remove from heat.
Tint orange. Add to Rice Bubbles. Mix well.
4 Lightly spray a ¹∕³-cup capacity measuring cup with cooking oil. Use to measure portions and place on tray. Insert a pretzel stick into each one.
5 Using lightly oiled hands, press and shape into pumpkins. As the mixture cools, it will become less sticky and easier to shape. Decorate with mint leaves.
6 Place frosting in a small bowl. Tint green, then stir in 1 tsp water. Transfer to a small snap-lock bag. Squeeze into one corner. Twist bag. Snip tip.
7 Pipe tendrils onto pumpkins. Refrigerate for 1 hour, or until firm, before serving.