Welcome back to another lactose free recipe. For this recipe I wanted to do something that was pretty easy to make. These pumpkin rice krispie treats are vanilla flavored however you can use whatever flavoring you wish.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Tips
Use good quality marshmallows. When they get old, they start to get firm and dry. When they are dry, they are harder to melt into a soft smooth mixture.
Heat the marshmallow mix up slowly to avoid burning the mixture.
Customize this recipe with whatever flavoring you like.
Gently press the mixture into the molds. You do not want them top be packed too tight or break the rice bubbles.
Avoid getting sticky hands by wetting your hands before pressing the mixture in.
Ingredients
Instructions
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Fill one saucepan a third of the way with water and bring to a simmer. Place the other saucepan on top. Exactly like you would when melting chocolate. Place the margarine and marshmallows into the top saucepan.
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Bring the water to a simmer. Let the marshmallows and margarine melt stirring occasionally.
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When the marshmallows are completely melted take the saucepan off the heat to the side. Add the salt, vanilla essence and a good squirt of the orange gel food coloring. Stir thoroughly.
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Add the rice bubbles to the mixture and stir until coated.
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Spoon the mixture into the silicon half sphere pan. Press down gently to flatten the mixture.
- Place the mold into the freezer for a good 30 minutes.
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Turn the molds upside down to release them from the molds. Place onto a baking tray covered with paper.
- Refill and freeze the molds with the rest of the mixture. Tip them out onto the baking tray until you are ready to decorate them.
- When it is time to decorate grab two bowls and the icing.
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Add several tablespoons of icing to each bowl. Color one bowl green and one bowl brown. Fit one piping bag with the coupler. This makes it so much easier to change piping tips. Fill this piping bag with the green icing and attach the size 6 tip (the small circle).
- Fit the other bag with the large 1A circle tip. Fill this one with the brown icing.
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To start with we need to pipe the little vine. Grab the green icing. Pipe two little squiggle on one side of each of the rice krispies starting from the centre and going down the side.
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Moving on to the leaf. Attach the other tip to the green icing. Pipe two little leaves on the opposite side of the vine. Again, starting from the centre and dragging the leaf out. Keep going until all the rice krispies have little leaves.
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The final step is to pipe the stem. This will go into the centre of the pumpkin. Pipe a small dot into the centre of the pumpkins. Ideally covering up the edges of the vine and leaves so they look all connected.
- Place the little pumpkins in the fridge to set for an hour. Keep in mind these rice krispies will still be soft and delicious, they are not the hard crunchy type.
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Congratulations you have now made delicious little rice krispie treats.
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Serve, devour and enjoy.
