Monday, November 18, 2013


Pumpkin Spice Rice Krispies treats with chocolate & chocolate covered sunflower seeds! Yum!
This is what you will need: Pumpkin Spice marshmallows, butter, melting chocolate,  chocolate covered sunflower seeds, Rice Krispies, straws or wooden skewer, ribbon and I forgot to put the pastry brush & non-stick cooking spray in the photo, you will also need both, pan (preferably a removable bottom pan) and either small cellophane bags or plastic wrap.

  • 3 tablespoons butter or margarine
  • 4 cups pumpkin spice marshmallows
  • 6 cups Rice Krispies cereal
  • 8x8 pan
  1. In a large pot melt butter over medium heat (don't burn)
  2. Add the pumpkin spice marshmallows and stir until completely melted.
  3. Remove pot from heat.
  4. Add Rice Krispies cereal and stir until evenly coated.
  5. I like to just put the mixture into the pan (sprayed with the non-stick spray) using wax press evenly into the pan, no sticky hands this way.
  6. Let it sit and cool or put in the fridge for about five minutes and you can then remove and cut.
 This is why I love this pan - just put a little wax paper on your counter and turn the pan over and give a little push and out comes the treats and you simply lift off the bottom of the pan and  you are ready to cut the treats. The pan is also great for cheesecakes, fancy jello, petit fours, cakes, etc. Any item that may be a little difficult to get out of the pan, easy peasy every time and your item has nice crisp edges.
No right or wrong here - you could cut them into squares, smaller rectangles, whatever you want.  I chose to make (8) large "lollipops," out of this batch.
After cutting you will need to insert the "stick" of your choice.  Some of the children these are going to are quite young so I decided to use a straw and not give them a bamboo skewer that could turn into a weapon - safety first!  Using a skewer make a pilot hole in the treats and then you can easily insert the straw length of your choice into the treat.  I cut mine in half so they were 4" each.
To finish you will need to melt the chocolate per directions on the can.  I love the Bakers Dipping Chocolate because it is designed for the microwave and it makes this process so simple.  Using a pastry brush "paint" the treat, I painted the top and all sides, then sprinkle with the chocolate covered sunflower seeds and let them cool on wax paper.

To wrap them just cut a length of plastic wrap (making sure you have enough at the bottom for the ribbon to go around so you get a tight closure). Cover with the wrap and tie with a length of ribbon (I used 14" piece of ribbon).

I put them in a basket with a fall napkin, and they are going into the freezer until I take them on Thanksgiving day.  At that time I will wrap them in cellophane and tie off with the brown/beige gingham ribbon and add this little pilgrim graphic card that I made in Corel Draw.

Orange & white straws, Hobby Lobby
Gingham Ribbon, Michael's
Font on Card, Nymphette
Removable bottom pan link: Fat Daddio's Anodized Aluminum Square Cheesecake Pan with Removable Bottom, 8 Inch x 8 Inch x 2 Inch
Chocolate covered sunflower seeds, Trader Joe's and if you don't have Trader Joe's here is a link:
Trader Joe's Chocolate Sunflower Seed Drops

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