Chocolate Pumpkin Eaters

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   In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

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   Add

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   cereal. Stir until well coated.

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   Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Push one pretzel piece into each. Cool.

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   In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

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   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. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.

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   For best results, use fresh marshmallows.

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   1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

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   Diet, reduced calorie or tub margarine is not recommended.

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    Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

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    Kellogg's(R) has reduced the sodium content of Rice Krispies(R) to meet current consumer flavor- and nutrition-preferences. Rice Krispies(R) Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.

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    This recipe has been tested and endorsed by Kellogg's(R) Rice Krispies(R)

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    Go to

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    for more recipes and nutrition information.

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    (R), TM, 2008 Kellogg NA Co

* Per serving · 4 servings · Values may vary.