The Pumpkin Patch

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The Original Kripie Bar recipe

Krispie Bars Ingredients:
  • 3 T. butter
  • 1 package (10 oz., about 40) Marshmallows
  •    or 4 C. Miniature Marshmallows
  • 6 C. Kellogg's Rice Krispies
  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.      Remove from heat.
  2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Pumpkin Cake Pops
  • 1 cake mix of your choice
  • 1 can white cake frosting, or you can use your favorite frosting.  You will only need about a cup.
  • 1-2 packages of candy melts, I used orange for the pumpkins
  • 1 small bag of Tootsie Rolls (for stems)

  1. Bake the cake according to package instructions. Let the cake come to room temperature after baking.
  2. Break the cake up in a large bowl until fine crumbs.
  3. Start adding cake frosting a little at a time. I started with 1/3 cup and added a little more to make sure the cake crumbs stayed together.  You don't want the crumbs dry, but you don't want them too wet either.  You'll know by the way they feel.
  4. Take an small ice cream scoop or about 2 tablespoon of the cake crumbs and form them into firm balls. Take a teaspoon and make indents on the cake balls to create the pumpkin look. Then put a stick in each ball so it's easier to dip in the candy melts. Don't put them in too far, as it will be to hard to remove them after they are dipped. Place them on a cookie sheet, cover and freeze for about a half hour.
  5. In the mean time start melting your candy melts according to package instructions.
  6. Remove from freezer and work in small batches, as the cake balls will become too soft if you leave them out too long. Put the ones you are not working with in the refrigerator until you need more to dip. Note: I wipe off my cake pops to get rid of any moisture or crumbs that might fall into the candy melts.
  7. Have another cookie sheet ready to go for placing the dipped cake pops on to set. Cover the cookie sheet with either aluminum foil or wax paper so they don't stick.
  8. Cut the tootsie rolls into small pieces and form them into a stem. Once you remove the stick, dip the tootsie roll pieces into a little of the candy melt and put the stem in the hole that was created by the stick.
  9. If you want, at this point you can add leaves or decorations with other candy melts or buttercream frosting.