Line your baking sheet with parchment paper or lightly spray it with non-stick spray to prevent sticking.
In a large saucepan over medium heat, melt the butter, listening for a gentle sizzle and watching it turn to a fragrant, melted pool.
Add the mini marshmallows to the melted butter, stirring constantly until they dissolve completely into a smooth, bubbly mixture that smells sweet and toasted.
Remove the pan from heat and quickly pour in the rice cereal, folding it gently into the marshmallow mixture using a spatula until evenly coated and sticky.
Divide the marshmallow-cereal mixture into two bowls. Add a few drops of orange food coloring to one bowl and black food coloring to the other, stirring gently to create vibrant, uniform colors.
Drop the orange food-colored mixture onto the prepared baking sheet and gently press it into a rough layer.
Repeat with the black mixture, placing dollops around the orange layer.
Using a toothpick or skewer, swirl the colors together in a gentle figure-eight pattern, creating a marbled, pumpkin-inspired design.
Press lightly on the mixture to compact the treats without disturbing the marbled effect.
Allow the treats to cool and set at room temperature for about 30 minutes, until firm and sliceable.
Cut into squares or pumpkin-shaped pieces, revealing vibrant swirls and a chewy, crunchy texture.
Serve your colorful pumpkin-inspired Rice Krispie treats and enjoy their festive look and classic marshmallow flavor with a seasonal twist!
