These super-cute Jack-O-Lantern treats are guaranteed to bring out the kid in you!
Ingredients:
2 tablespoons Smart Balance Light
4 cups mini marshmallows
2 tablespoons pumpkin puree
5 cups Rice Krispies
12 mini black licorice bites, or 6 mini Tootsie rolls, cut in half
½ teaspoon cinnamon
¼ teaspoon nutmeg
dash of cloves
dash of ground ginger
You'll also need:
Orange food coloring
Black decorators gel
Ready to use fondant, dyed green (if desired)
Toothpicks
Non-stick cooking spray
Directions: Line a large cookie sheet with aluminum foil and grease the foil with cooking spray. In a small prep bowl, mix together all the spices. Set aside. In a large pot, melt Smart Balance light over medium heat until well melted and it coats the pan (this will prevent the marshmallows from sticking). Add the mini marshmallows and put on medium heat until they are nearly melted. Add pumpkin puree and spice mixture. Mix well. Add a drop or two of orange food coloring (depending on your desired shade of orange). Remove from heat and add Rice Krispies. Mix until all of the Rice Krispies are mixed in. Spray your hands with cooking spray and scoop up about ⅓ to ½ cup of the Rice Krispies mixture. Start to shape the mixture into a pumpkin-like shape.
To decorate: Place the 'pumpkins' on the prepared baking sheet and press down a bit so they stand up on their own. Then press a half of a midget tootsie roll into the top of the balls (they should look like the stem of your pumpkin!). Wait until the Rice Krispies treats are completely cool to create the Jack-o'-Lantern face with the black decorators gel. For the green vines, take about the size of a dime's worth of the green ready-to-use fondant, and roll it in between your hands to make a long and skinny string. Wrap the string around a toothpick and let sit on a baking sheet until completely hardened. Once dry, remove from toothpick and place one or two vines to the right and left of the stem to complete your pumpkin.
Makes 12 servings
Nutrition score per serving (1 'pumpkin'): 105 calories, 0.8g fat, 25g carbohydrates, 12g sugar, 0.1g fiber, 94mg sodium, 1.0g protein
Recipe provided by Krystal Conover of My Buttercup Bubble
