Step 1

In a large pot, melt the butter over low heat.

Step 2

Add the marshmallows and stir until completely melted and combined with the butter.

Step 3

Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour. (I used about 4 drops red and 12 drops yellow). Mix well.

Step 4

Add the Rice Krispies and stir to combine.

Step 5

Coat both sides of your hands with a generous amount of cooking oil or butter, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil/butter to your hands after each ball.

Step 6

While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)

Step 7

Allow to cool until firm.