Halloween Ghost and Pumpkin Marshmallow Crispy TreatsOle & Shaina Olmanson
Today my kindergartener had a play date with a friend from class. He’s invited him over, and then as I stood making dinner last night, my son demanded to know, “Mom, what kind of treats will you have for us when we get home? Will there be brownies or cookies? We like treats, you know.” I have to admit it was pretty cute.
Lucky for my little one, I had treats in mind. Rice Krispies Treats, to be exact, covered in a soft marshmallow jacket of purple and orange. This afternoon I enlisted my preschooler to help make the treats, knowing that it would help gain her some favor with her brother’s new friend and maybe, just maybe they wouldn’t kick her out of the “boy’s club” in the backyard after all.
Rice Krispies Treats (or squares depending on where you are) are one of my favorite go-to holiday treats because they’re so versatile. While they’re still warm, you can mold them and shape them, and then cover them up with frosting, icing, melted chocolate or fondant and you’ll have a group of happy kids.
These treats have been covered in a homemade marshmallow fondant. My kids had a great time kneading in the dye (with gloves on), and rolling out the pieces to cover their treats.
Halloween Ghost and Pumpkin Marshmallow Crispy Treats
3 tablespoons butter
40 large marshmallows
6 cups crisp rice cereal
1 recipe marshmallow fondant
orange and purple food coloring
Halloween cookie cutters 3″ or 4″ (ghost and pumpkin)
black gel icing or black decorator icing
Make marshmallow fondant according to recipe directions. Dye half purple and half orange or desired colors. In a large bowl, microwave the butter and marshmallows for 1-2 minutes until marshmallows are large and puffy. Stir until butter is completely melted with a buttered spoon or spatula. Stir in crisp rice cereal.
Grease a large cookie sheet and grease cookie cutters. Place 1/2 cup or so crisp rice mix into the cookie cutter and press down to mold. Add more if necessary. Remove from cookie cutter and allow to cool. Repeat until all of the cereal mixture is used up.
On a powdered sugar surface, roll out fondant with a greased rolling pin. Carefully lift fondant and place over crisp rice shapes. Cut off excess. Decorate the ghosts and pumpkins with the black decorator icing. Allow to set. Serve.
Makes 8-12 ghosts and pumpkins depending on cookie cutter size.