1/2 large bag of marshmallows (about 3-4 cups)
3 Tbs. margarine
1 c. pumpkin puree
6 c. crispy rice cereal
1 1/2 c. Craisins
1 bag semi-sweet chocolate chips
1 Tbs. canola oil
1 1/2 tsp. pumpkin pie spice
Candy eyes
In a large pot, heat the butter on medium heat. Once it starts to melt, add the marshmallows. Continue to melt and stir frequently until the marshmallows are almost all of the way melted, and then stir in the pumpkin puree. In a large bowl, mix together the crispy cereal, Craisins and the liquid pumpkin mixture until everything is well combined. Pour into a greased or tinfoil lined 13x9 baking pan and spread out into a thin layer. Refrigerate for 1-2 hours until chilled. Cut into 12 squares. Take each of the squares and roll them into a large ball using your hands and set aside.
Meanwhile, in a small pot, heat the chocolate chips and oil together on medium heat (or melt, if you have that feature). Stir frequently, and when the chocolate is fully melted, add the pumpkin pie spice. On the bottom of cupcake liners, place about 1/2 tsp. of the melted chocolate, and then set a pumpkin cereal ball on top, pressing down slightly. Pour about 1 Tbs. of the chocolate on top of the pumpkin balls and shake the pan to make the chocolate run down the sides covering all of the exposed pumpkin. Add lolipop sticks or decorative picks on top while the chocolate is still warm, along with the candy eyes. Refrigerate again until ready to serve and the chocolate is solid.
* Note: These are NOT crispy treats, they taste more like a truffle, and are soft on the inside and melt in your mouth!
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