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Easy Halloween Rice Krispie Treat Pumpkins Recipe

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These adorable Halloween Rice Krispie Treat Pumpkins are quick, easy, and made with simple ingredients. Perfect for parties, they come together in under 30 minutes and are a crowd-pleasing festive treat.

Ingredients

Scale
  • 3 tablespoons unsalted butter (plus extra for greasing)
  • 1 package (10 ounces) regular marshmallows (about 40 large)
  • 6 cups Rice Krispies cereal
  • 1/2 teaspoon orange gel food coloring (or more for deeper color)
  • Pinch of salt (optional)
  • 1/2 cup green candy melts
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening (optional, for thinning candy melts)

Instructions

  1. Prep your workspace: Line a baking sheet with parchment paper. Lightly grease a pumpkin-shaped silicone mold with butter or cooking spray.
  2. Melt the butter and marshmallows: In a large saucepan over medium-low heat, melt 3 tablespoons butter. Add the marshmallows and stir continuously until smooth and glossy, about 5-7 minutes. Remove from heat.
  3. Add the orange color: Stir in 1/2 teaspoon orange gel food coloring until evenly distributed. Add more if needed for a deeper orange.
  4. Fold in the cereal: Add 6 cups Rice Krispies cereal and fold gently until completely coated, about 2 minutes.
  5. Let it cool slightly: Let the mixture sit in the pot for 2-3 minutes until cool enough to handle but still warm.
  6. Grease your hands: Rub butter or cooking spray on your hands to prevent sticking.
  7. Press into the molds: Take a golf ball-sized handful of mixture and press firmly into each mold cavity, filling all ridges. Repeat until all cavities are filled (makes about 12-14 pumpkins).
  8. Let them set: Refrigerate the filled mold for 20-30 minutes until firm.
  9. Pop them out: Gently press on the back of each cavity to release the pumpkins. Place on parchment-lined baking sheet.
  10. Make the stems: In a small microwave-safe bowl, melt 1/2 cup chocolate chips in 20-second intervals, stirring between each, until smooth. Spoon about 1/4 teaspoon onto the top center of each pumpkin. Let set for 5 minutes at room temperature or 2 minutes in the fridge.
  11. Add the green vines: In another bowl, melt green candy melts the same way. If too thick, stir in 1 teaspoon coconut oil. Transfer to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle thin green lines over the top of each pumpkin, starting from the stem and curling outward.
  12. Final set: Let pumpkins sit at room temperature for about 15 minutes until chocolate and candy melts are fully hardened. Serve at room temperature.

Notes

Use gel food coloring for best results; liquid will make treats soggy. Grease hands with butter or water to prevent sticking. For make-ahead, prepare bases up to 2 days in advance and add stems/vines the day of serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: Halloween, Rice Krispie treats, pumpkins, no-bake, easy, kid-friendly, party treat

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