I’ll have to be honest here…I’ve been sampling rice krispie treats my entire life, and none of them have held a candle to my mom’s recipe. She claims that she followed the recipe on the box, but I found out that’s not true. She improvises on things that she decreases or adds. Ah ha! That’s where I get that quality from! About 8 years ago, I attempted to make the treats on my own. This was before I learned, well mostly everything I have learned, and they were a disaster. This time, we put our heads together and made these for Halloween.
Look at this! Okay, so this may not sound very appetizing, but I honestly couldn’t tell the difference between the regular and the healthier kind. In fact, my brother jumped in and started eating them, and I tested him. He gobbled his treat down quickly, and I asked how he liked it. “Really good!” he said. I smiled, “Oh, really? They’re made out of gluten-free whole grain brown rice krispies.” He looked confused. “Well, maybe I do taste a little difference.” Ha! Just don’t tell your family when you use these. :)
When the mixture is almost completely melted, take the pot off the stove and stir frequently until smooth. Add the krispies, one cup at a time, stirring in gradually. If you try to add all of the krispies at once, it makes it more difficult when stirring everything together.
I saw my mom rubbing butter on her hands, and she told me that this keeps the krispies from sticking to her hands, making it a lot easier when pressing into the pan to set or rolling into balls, like we do here. The balls are about the size of the palm of my hand, and I pressed them down slightly to give them more of a pumpkin shape.
Here, I took melted chocolate and put it in a squeeze bottle…then piped it on the treats to give it more of a pumpkin look. To top it off, we added a chocolate chip on top as the stump. Although they’re not the exact shape of pumpkins, we thought they were super cute AND yummy!