12 ounces chocolate chips
1/4 pound butter
1 cup walnuts
10 1/2 ounces colored mini marshmallows
1 cup flaked coconut

Melt chocolate chips in butter. Cool for 5 minutes. Add nuts and marshmallows. Mix. Sprinkle coconut on wax paper. Spoon mixture over coconut. Roll up tightly to form two large 3-inch diameter logs. Refrigerate until firm. Cut into slices.

Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
12 C. Bowl (not plastic)

Preparation:
Melt butter on low heat and add marshmallows. Stir marshmallows frequently. When marshmallows have dissolved, add food colors and mix well. When the marshmallow mixture is uniform in orange color add cereal and stir and mix until rice crispies are completely coated.

Pour mixture into the bowl that has been well sprayed with a non-stick spray. Carefully press down cereal (spray the spoon or your hands when pressing the cereal, this helps so the cereal will not stick). Place into the refrigerator until completely chilled and firm. When the pumpkin is chilled remove from refrigerator and invert onto a plate. Remove bowl and decorate with leaves and stem. A great jack o lantern smile will be the finishing touch.

The Jack-o-lantern makes a great centerpiece and a delightful treat.