Candy Corn Rice Krispies Treats

Low Heat30 minutes

Background

This morning, Jason asked me to come up with some ideas for Halloween-themed snacks. We brainstormed some clever ideas, like spiders made out of pretzel-sticks (the legs) and chocolate covered strawberries (the bodies). However, nothing sounded quite right. At the same time, I have been craving some Rice Krispies Treats lately so I was trying to come up with a Halloween-themed snack involving Rice Krispies Treats. Suddenly, it hit me – color and shape them like candy corn!

These Candy Corn Rice Krispies Treats are surprisingly easy to make and are the perfect snack for your Halloween party!  Give them a try and let us know what you think.

Recipe

Candy Corn Rice Krispies Treats

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Author: www.jasonscooking.com

Recipe type: Dessert

Serves: 32

Ingredients

• 6 Tbs Butter, Divided
• 1 16oz bag of Large Marshmallows, Divided
• 6 Cups Rice Krispies, Divided
• Red and Yellow Food Coloring

Instructions

1. Line a 9x9 baking dish with aluminum foil and spray the foil with non-stick cooking spray.

For the White Layer

1. In a small pot over low heat, melt 1 ½ Tbs butter and 14 marshmallows, stirring frequently.
2. Once the marshmallows and butter have melted, remove from heat and mix in 1½ cups of Rice Krispies, stirring until they’re completely coated.
3. Scoop the Rice Krispie mixture in the foiled pan and press into the pan using a bit of parchment paper.
4. Clean the pot with hot water and make the next layer.

For the Orange Layer

1. In a small pot over low heat, melt 3 Tbs butter and 28 marshmallows, stirring frequently.
2. Once the marshmallows and butter have melted, add 6 drops of yellow food coloring and 3 drops of red food coloring and mix until the color is evenly distributed.
3. Remove from heat and mix in 3 cups of Rice Krispies, stirring until they’re completely coated.
4. Scoop the orange layer onto the top of the white layer press to evenly cover using a bit of parchment paper.
5. Clean the pot with hot water and make the next layer.

For the Yellow Layer

1. In a small pot over low heat, melt 1 ½ Tbs butter and 14 marshmallows, stirring frequently.
2. Once the marshmallows and butter have melted, add 4 drops of yellow food coloring and mix until the color is evenly distributed.
3. Remove from heat and mix in 1½ cups of Rice Krispies, stirring until they’re completely coated.
4. Scoop the Rice Krispie mixture in the foiled pan and press into the pan using a bit of parchment paper.

Cool, Cut and Shape

1. After completing all three layers, allow Rice Krispie Treats to cool for about 20 – 30 minutes.
2. Lift the Treats out of the pan using the foil and cut into 32 pieces (4 rows and 8 columns).
3. Using more parchment, squeeze the sides of each treat into a triangular shape to look like candy corn. The small part of the triangle should be the white layer.

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Tips and Tricks

Fill your baking dish with aluminum foil and spray with cooking spray. This will make it easier to get the rice krispies out and will result in one less dish that requires clean up!

When layering rice krispies mixture, use parchment paper to press each layer in the baking dish. Also, use parchment paper to help shape the rice krispies treats. This will keep them from sticking to your fingers.

Feed the Freezer

Rice Krispies Treats can be frozen and enjoyed later. When ready to thaw out, remove from freezer and let stand for 10-15 minutes. They also taste good cold!

Fun Facts

The original recipe for Rice Krispies Treats was developed by an employee of Kellogg, Mildred Day, in 1939.

Summary

Published On

2014-10-27

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