Directions

Line a 7×11 baking pan with wax paper; set aside. Lightly spray large mixing bowl with cooking spray. Measure rice cereal and add to mixing bowl, set aside. Melt butter over low heat in a large saucepan. Once butter is melted, add miniature marshmallows and stir until they are melted and smooth. Stir in vanilla extract and salt to combine. Pour marshmallow mixture over rice cereal and gently stir until evenly coated. Spread mixture in baking pan. Using a greased measuring cup, flatten rice krispies until smooth and even. Let cool to room temperature.

Pull treats out with wax paper and set on flat surface. Use a Mickey shaped cookie cutter to make several individual Mickey’s and set another sheet of wax paper. In small microwaveable bowl, melt white chocolate for dipping. Dip tip of popsicle stick in melted chocolate, then carefully skewer the bottom of Mickey with stick. If you fill like its too hard and will mess up the shape, use a sharp knife to make a hole where the stick should go. The chocolate will harden and keep the popsicle stick in place once it hardens. Place back on wax paper to harden.

Once Mickey’s are set, re-melt white chocolate in a shallow microwaveable dish. Pick up a rice krispie pop and dip the front into the white chocolate. Carefully, shake off excess chocolate. Place back on wax paper and sprinkle with orange sanding sugar. Repeat with remaining rice krispie pops. Once hardened, melt dark chocolate in a microwavable bowl. Carefully pour melted chocolate in a new icing bag. Let cool for a couple mins, to make easier to design faces on the rice krispies. Cut the tip off the icing bag and decorate your Mickey Pumpkin to your liking. (It’s always a good thing to test your design on the wax paper first, just so you get the feel of it) Repeat with remaining Mickey Pumpkins. Let harden and store in air-tight container.