Candy Corn Treats

With everything being as crazy as it’s been, why not whip something up for Halloween? Every kid loves Treats, and by adding a few drops of food coloring to the marshmallow, you can change the look of the usual Puffed Rice Treats. I found that using a measuring cup to make the round shape was much more accurate than making it by hand!

Extra Tip:

  • You can make the recipe as usual, but add a few green food coloring gel to the marshmallow mix and when the treats are set, you can dip the tops in chocolate like Helga did on this post last year and have lil’ Frankenstein Monster treats!
We hope you have a safe and fun Halloween!

Kitty

Candy Corn Krispie Treats

Candy Corn Treats

Recipe by Glorious Treats
Yield: 16 wedges

Ingredients:

Orange Ring
4 ½ cups puffed rice cereal
5 cups mini marshmallows
3 tablespoons butter
Orange food coloring
Yellow Ring
2 ¾ cups puffed rice cereal
3 ½ cups mini marshmallows
2 tablepsoons butter
Yellow food coloring
White Center (colorless)
2 cups puffed rice cereal
2 ½ cups mini marshmallows
2 tablepsoons butter

Directions:

  1. Make sure you have all your ingredients measured properly. It’s easier to have everything at hand!
  2. If you don’t want to be washing the same pot again and again, get three pots where you can melt the butter and marshmallows.
  3. Also, have a stick of butter out, which you will need to use to grease your hands as you handle the krispie treat mixture.
  4. Spray the cake pan with non-stick spray (or butter the pan like I did) and set aside. Lightly spray two rubber spatulas with cooking spray.
  5. For the Orange Ring: Melt 3 tablespoons of butter in low heat and add 5 cups mini marshmallows, or until warm and very puffy. Remove the pot from the heat.
  6. Add the orange food coloring. I used 2 drops of Orange Food coloring gel – be generous. You want VERY bright colors. (I should’ve used more!)
  7. Stir the melted marshmallows, butter and coloring until smooth and fully combined. Immediately, pour the cereal. Use an oiled spatula and stir quickly until fully incorporated.
  8. Pour the sticky rice mix into the cake pan, and use your hands to create a “ring” around the inside edge of the cake pan, about 1 ½ 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. I found that When using a measuring cup it gave me better results (compare the Orange and Yellow rings).
  9. Repeat the same process with the ingredients for the yellow ring, and then the white center. It’s important that you wash your pot so the color won’t transfer from pot to pot and the marshmallows don’t get burned when you repeat the process again.
  10. Once your three colors are pressed into the pan, 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. Or if you have a lettuce knife – aka plastic knife – you can use it to cut the treats like shown bellow. Cut the round large round in half, then quarters, then cut each quarter in half.

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

Candy Corn Krispie Treats

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