Preschool is such a fun time in a child’s life. They get to go to school for a few hours, play with friends, and have lots of parties! They aren’t ready for the responsibility of elementary school yet, but are working their way towards it.
Tyler did preschool for three years before starting kindergarten this year, and Ryan is in his second year of preschool at the same school. It’s only 12 hours a week, but it’s enough time to get them out of the house and with other kids their age.
And, as I mentioned, there are the class parties. Their preschool does four of them. The first is Halloween, then Christmas, Valentine’s Day, and Easter. Last year, I was the parent in charge of the Halloween party in Ryan’s class for the two-year-olds.
Of course, when you are planning a party for kids that age, you have to think very easy, non-messy, kid-friendly foods, drinks, and snacks. But, I also wanted to keep it themed as much as I could.
When I was at the grocery store browsing through the Halloween section, I found an adorable little pumpkin cookie cutter. I grabbed it, not yet knowing what I wanted to do with it.
As I started thinking further about the foods, Ryan was asking about Rice Krispie Treats. Those are easy to make, can be made the night before, and are good finger-food snacks for the kids.
When I thought about it further, I realized I could probably make the Rice Krispie Treats into pumpkins to use my cutter. Since I always make the boy’s birthday cakes, I have a lot of food coloring gels, including orange.
I know I am writing this recipe for making Halloween Rice Krispies Treats, but you could use the same idea to make them for any holiday or occasion if you have the right cookie cutters.
Also, I tried to add orange sugar crystal sprinkles into the mixture and you couldn’t even see them. I took it out of the recipe since it wasn’t noticeable and only added extra sugar at that point. But, if you wanted a contrasting color sprinkles, that could make a difference.
Step by Step
Start by making the Rice Krispies in the traditional recipe. Melt 3 tbsp of butter in a large sauce pot over low heat.
Add the marshmallows and stir until they are completely melted. Make sure to stir continuously so they don’t burn to the bottom of the pan.
At this point, I removed the pan from the heat and added a few drops of my orange food color gel and stirred that in really well.
Pour in the Rice Krispies cereal and stir until the cereal is well-coated with the marshmallows.
Let it cool for a few minutes, then place the entire thing on a piece of wax paper.
Cover with another sheet of wax paper and use a rolling pin to flatten out the Rice Krispies.
Gently take the top sheet of wax paper off and use the cookie cutter to make as many pumpkins as you can fit.
Move those to a serving platter or storage container. Then roll up the rest of the treats and continue, similar to how you would when making sugar cookies.
Optional: Use a green icing to draw a face on the pumpkins. Since these were for little kids, they really enjoyed the silly faces.
The Rice Krispies treats will stay good if sealed in an airtight container for up to two days. They are best eaten on the day they are made, but Ryan’s school party was at 10am so I wouldn’t have had time to make them that day.
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- 3 tbsp butter
- 10 oz marshmallows
- 2-4 drops orange food coloring
- 6 cups Rice Krispies cereal
In a large saucepan, over low heat, melt the butter
Add the marshmallows and stir continuously until melted
Drop in the orange food color and stir until it’s completely mixed in
Remove from the heat and add the Rice Krispies cereal, stirring until coated well
Lay a sheet of wax paper on the counter, place the Rice Krispies on top, then cover with another sheet of wax paper
Use a rolling pin to flatten the treats
Make shapes with the cookie cutter and set the finished ones on a serving tray
Continue to roll up the remaining Rice Krispies and flatten out to make more pumpkins, similar to how you would make sugar cookies
Optional: use a tipped green food gel to add silly faces
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