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!

Candy Corn Treats

Recipe By: Glorious Treats
Yield: 16 servings/wedges

Ingredients:

Orange Ring
4 1/2 cups puffed rice cereal
5 cups mini marshmallows
3 tablespoons butter
Yellow food coloring
Yellow Ring
2 3/4 cups puffed rice cereal
3 1/2 cups mini marshmallows
2 tablepsoons butter
Orange food coloring
White Center
2 cups puffed rice cereal
2 1/2 cups mini marshmallows
2 tablepsoons butter

Directions:

Make sure you have all your ingredients measured properly. It’s easier to have everything at hand!
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.
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 pan with non-stick spray (or butter the pan like I did) and set aside. Lightly spray two rubber spatulas with cooking spray.
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.
Carefully remove marshmallows from microwave and add yellow food coloring. I used 2 drops of Orange Food coloring gel – be generous. You want VERY bright colors.
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.
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 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. I found that When using a measuring cup it gave me better results (compare the Orange and Yellow rings).
Repeat the same process with the ingredients for the yellow 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. 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.
To add a cookie stick, or paper straw (as shown), first create a hole with a wooden skewer.

Candy Corn Cookies

I made these Candy Corn Cookies last year, and they were everyone’s favorite. Especially for my sister in law, so … Vanessa, get ready for some.
I warn you, you do need some time to make these. Plan ahead of time so you can make the dough one day, and then do the baking on a different day. I always do this when I make special holiday cookies, otherwise… I just feel like it’s so much work!
I usually set up one afternoon to make the cookie doughs I want, then when I am ready to bake I just pull them out of the freezer. Depending on the type of cookie and how much decorating goes into it, I’ll separate the process into three days. One day to make the dough or doughs, another day to bake (this usually means from 50 to even over 100 cookies, depending on the recipe), and another day to decorate. This recipe was no exception.

You do need a loaf pan to make this, so you can stack the three different layers (you’ll see in the photographs). Then you just slice and bake. But the work is worth it! They look pretty and they are delicious. Since by just baking the cookie dough you get two layers of “white” dough with the orange in the middle, you need yellow Candy Melts to dip the bottom part of the cookie to get the traditional yellow, orange and white coloring.

Happy baking!

Candy Corn Cookies

Recipe from Sweet Sugarbelle
Yields: I forgot to count them! but you get A LOT.

Ingredients

2 sticks of butter, softened
1 cup confectioners sugar
1 egg
2 teaspoons vanilla
2 teaspoons almond extract
2 teaspoons orange juice
1/4 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Yellow Candy Melts, for dipping

Procedure:

Cream together sugar and butter. Add egg, vanilla, almond extract, and orange juice. Whip until light and fluffy.
Sift together flour, baking soda, and salt and add slowly to the wet ingredients until well incorported.
When the dough is formed, remove it from the bowl, and divide it into thirds. Tint one third of the dough orange and leave the other two-thirds uncolored.
Afterward, line a 9×5 loaf pan with plastic wrap. Press one third of the white dough into a flat layer on the bottom. Next, add the orange dough on top creating the second layer. Finally, use the last of the uncolored dough to make layer three. Cover the top with the overhanging plastic wrap, and chill, preferably overnight. Slice into “candy corns” and bake at 375 for 7-10 minutes.
Dip the bottom of each cookie into melted yellow Candy Melts

Note: In Guatemala you can find Candy Melts at Wilton’s store (Pasteles Artisticos, Zona 10), or purchase yellow chips from Blossom, Zona 10.