rice crispy treat recipe: Candy Corn Krispie Treats

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This summer I made some fun Watermelon Slice Krispie Treats, and it recently hit me that I could use the same general concept to create candy corn krispie treats! I love rice krispie treats, and I’m always drawn to fun desserts that incorporate the look of candy corn, so these treats are a perfect combo!

Although the assembly process does take a bit more time than a traditional batch of rice krispies treats… they are still much quicker to make than a decorated cookie, for example.

Wrap the final treats in cellophane bags, add some fun ribbon and you have an adorable fall or Halloween party favor.

Candy Corn Krispie Treats

Traditional rice krispies treats get a festive update for Halloween.

Yield: 16 servings/wedges

Ingredients:

For the yellow ring
4 1/2 cups rice krispies cereal
5 cups mini marshmallows
3 tablespoons butter

For the orange ring
2 3/4 cups rice krispies cereal
3 1/2 cups mini marshmallows
2 tablepsoons butter

For the white center
2 cups rice krispies cereal
2 1/2 cups mini marshamallows
2 tablepsoons butter

Yellow food coloring
Orange food coloring

Directions:

Assemble your ingredients and gather 2 large bowls (one must be microwave safe), two rubber spatulas, two 8" cake pans and non-stick cooking spray.

Also, have a stick of butter out, which you will need to use to grease your hands as you handle the krispie treat mixture.

Spray the cake pans with non-stick spray and set aside. Also, lightly spray two rubber spatulas with cooking spray.

For the yellow ring-
Add 5 cups mini marshmallows and 3 tablespoons butter to a large, microwave safe bowl.

Microwave the butter and marshallows about 3 minutes, or until warm and very puffy.

In another large bowl, measure 4 1/2 cups rice krispies cereal.

Carefully remove marshmallows from microwave and add yellow food coloring (I used 2 drops of yellow Americolor gel).

Stir the melted marshmallows, butter and coloring until smooth and fully combined. Immediately, pour the marshmallow mixture into the bowl with the cereal. Use an oiled spatula and stir quickly until fully incorporated.

Divide yellow rice krispie mixure between the two cake pans, and use your hands to create a "ring" around the inside edge of the cake pan (as shown below), about 1 1/2 inches wide. Rub a bit of butter on your hands as necessary to prevent the mixture from sticking to your hands. Work quickly, as the mixture is more difficult to mold as it cools.

Wash your bowls and spatulas and repeat the same process with the ingredients for the orange ring, and then the white center.

Once your three colors are pressed into the pans, allow to fully cool and set, at least 30 minutes. When you want to cut the triangles (candy corn shapes), flip over your cake pans onto a cutting surface, and tap pan on cutting board to remove krispie treat round. Cut the round large round in half, then quarters, then cut each quarter in half.

To add a cookie stick, or paper straw (as shown), first create a hole with a wooden skewer.

General recipe by Kelloggs. Candy corn idea and proportions by Glorious Treats.