Look at these adorable marshmallow-cereal treats! Coloring part of the mix with orange food coloring and flavoring with pumpkin pie spice gives the classic dessert a fall or Thanksgiving twist.
Prep: 20 mins
Cool: 30 mins
Total: 50 mins
Servings: 12
Yield: 12 tarts
Ingredients
Nonstick cooking spray
6 tablespoons butter
6 cups miniature marshmallows (1, 10.5-oz. pkg.)
6 cups crisp rice cereal
1 teaspoon vanilla
Salt
½ teaspoon pumpkin pie spice
few drops orange food coloring
1 cup canned white frosting
Directions
Coat 2 1/2-inch muffin cups with nonstick cooking spray. In a large saucepan melt 4 tablespoons of the butter over medium-low. Add 4 cups of the marshmallows; cook and stir until melted. Remove from heat. Stir in 4 cups of the cereal, 1/2 tsp vanilla, and a pinch of salt. Press into bottoms and up sides of prepared muffin cups.
In same saucepan, melt remaining 2 tablespoons butter over medium-low. Add remaining 2 cups marshmallows. Stir in pumpkin pie spice, 1/2 teaspoon vanilla, pinch salt, and food coloring; stir until marshmallows melt. Remove from heat. Add remaining rice cereal; stir until evenly coated. Press the orange mixture into the center of each “crust”. Set aside until cooled and firm, at least 30 minutes. Remove from cups.
Place frosting in a pastry bag fitted with a star tip. Pipe frosting on top of each tart. Wrap each individually in plastic wrap, if desired.
Photo: Matthew Clark
Source: bhg.com
