New Idea

Crispy Pumpkin Treats

Makes 18, Prep and Cook 30 mins


6 cups Rice Bubbles (200g) 280g bag pink and white


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.

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