Instructions: In a saucepan, melt margarine and marshmallows. Mix until melted and smooth. Add food coloring. Stir until until desired shade. In a mixing bowl, combine cereal, candy corn, and chocolate chips. Add marshmallow mixture to cereal mixture, stirring quickly. Spread on a large buttered jelly roll pan; press with buttered hands. While still warm, press on candy pumpkins spaced two inches apart. Refrigerate until ready to serve.

Serving Ideas : Cut into squares.

NOTES : For the Halloween Crisp Candy Corn Treats, I used reduced fat margarine which worked very well. The reduced fat margarine can be used in almost any recipe as long as the recipe calls for the margarine to be melted. The finished squares look like little pumpkins sitting in a pumpkin patch.

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