Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  reduced fat margarine -- melted
  10              cups  crispy rice cereal
  9               cups  miniature marshmallows
  3              drops  orange food coloring
  2               cups  candy corn
     3/4           cup  semisweet chocolate chips
  24            pieces  candy pumpkins

Preparation:

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. Cut in squares.

Nutritional Information:

111 Calories (kcal); 2g Total Fat; (12% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 92mg Sodium