2 tbsp - Butter
300g – UWeigh Marshmallows
150g – UWeigh Crispy Rice Cereal
20g – UWeigh Toffee Crumble
Orange Food Colouring
In a large saucepan, gently melt the butter over low heat.
Once the butter is melted, pour in the marshmallows. Allow them to melt completely, stirring occasionally to ensure even melting.
Pour in the crispy rice cereal, stirring continuously to coat it evenly with the marshmallow mixture.
Add a few drops of orange food coloring and continue to stir until the mixture is a coated
Allow the mixture to cool slightly, so it's easy to handle but not completely set. Scoop out portions of the mixture and roll them into small pumpkin balls
Insert small pieces of toffee crumble into the top of each pumpkin for the stalks.
Let the pumpkin crispy cakes cool completely at room temperature. This will ensure they hold their shape.
Note: You can get creative with decorating your pumpkin crispy cakes further, using edible gel or sweeties to add spooky faces or other decorations.