Cooking oil spray
6 cups Rice Bubbles (200g)
280g bag pink and white marshmallows
75g unsalted butter, chopped
2 teaspoons vanilla essence
Electric orange food colouring gel, to tint
18 salted pretzel sticks (5 ½cm long) (See Tip)
1/3 cup Betty Crocker Vanilla Frosting
Leaf green food colouring gel, to tint
Lightly spray a large oven tray with oil. Line with baking paper.
Place Rice Bubbles in a large heatproof bowl.
Combine marshmallows, butter and vanilla in a medium saucepan. Stir over a medium heat for about 4 minutes or until marshmallows are melted and mixture is smooth. Remove from heat. Tint orange. Add to Rice Bubbles. Mix well.
Lightly spray a 1/3-cup capacity measuring cup with oil. Use to measure out portions and place onto prepared tray. Insert a pretzel stick into each one.
Using lightly oiled hands, press and shape into pumpkins. (As the mixture cools, it will become less sticky and easier to shape.) Decorate with mint leaves.
Place frosting in a small bowl. Tint green, then stir in 1 teaspoon water. Transfer to a small snap-lock bag. Squeeze into one corner. Twist bag. Snip tip.
Pipe tendrils onto crispie pumpkins. Refrigerate for 1 hour, or until firm before serving.