Rice crispy pumpkins
Prep time: 40 minTotal time: 
Rice crispy pumpkins
Other than a quick zap in the microwave, these spooky spheres are no-cook – and a fun Halloween treat. Get inventive making silly or scary faces on each mini pumpkin – just make sure you dampen your hands before shaping to avoid sticky fingers
Prep time: 40 minTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 120g marshmallows
- 60g butter
- 1 tsp orange food colour gel
- 190g rice pops cereal
- 6 x Taste the Difference Wafer Curls
- black and green writing icing
Step by step
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Put the marshmallows and butter in a heatproof bowl and microwave on high for 1-2 minutes, stirring every 30 seconds, until melted. Mix in the food colouring, then add the cereal to the bowl in batches, stirring until completely coated.
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With a small bowl of water close by, dampen your hands and very firmly shape small handfuls of the mixture into 18 balls, pressing your thumb gently into the top of each to create a little indent. Cut each wafer curl into three and press each piece into the pumpkin tops to create stalks. Leave for a few minutes to firm up.
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Use the black writing icing to create faces and the green icing to create leaves and vines on top of the pumpkins. Let the icing set, then enjoy. The pumpkins will keep in an airtight container for up to 3 days.
