FALL-LEAF MARSHMALLOW CRISPY TREATS

Steps:

• Combine 3 tablespoons butter, 1 1/2 teaspoons yellow food coloring and 1/2 teaspoon red food coloring in a medium nonstick saucepan. Add the remaining 3 tablespoons butter and 1/2 teaspoon of yellow food coloring to a second nonstick saucepan. Place both pans over medium heat until the butter melts.
• Stir 1 1/2 cups marshmallows into each pan and cook, stirring frequently, until smooth, about 5 minutes. Turn off the heat and quickly stir 2 cups of cereal into each pan, stirring until the cereal is completely coated.
• Place a silicone cutting board on a work surface. Coat your hands with nonstick spray and drop alternating dollops of the cereal mixtures onto the cutting board to form a rectangle. Press and mold the mixture into a 7 1/2-by-11 1/2-inch rectangle about 1/2 inch thick. (The mixture will cool rapidly, so work quickly!) Alternatively, you can shape the mixture inside a 9-by-13-inch baking dish lined with parchment paper and sprayed with nonstick spray, and then turn it out onto the cutting board.
• Use a 3-inch or 4-inch metal leaf cookie cutter (use various shapes if you like) to cut out leaves. Press the scraps together, keeping the base 1/2-inch thick, and cut out more leaves. Store the treats in an airtight container at room temperature for up to a week.