Description
Festive and fun Candy Corn Rice Krispie Treats are a colorful twist on the classic marshmallow cereal bars, perfect for Halloween or fall celebrations.
Ingredients
Units
Scale
- 6 cups Rice Krispies cereal
- 4 tablespoons unsalted butter
- 1 (10 oz) bag mini marshmallows
- 1/2 teaspoon vanilla extract
- Yellow food coloring
- Orange food coloring
- 1/2 cup candy corn (optional, for garnish)
- Non-stick cooking spray or butter (for pan)
Instructions
- Grease an 8-inch or 9-inch round cake pan with non-stick spray or butter.
- Divide the Rice Krispies and mini marshmallows into three equal parts (2 cups cereal and ~3.3 oz marshmallows per layer).
- In a saucepan, melt 1 tablespoon of butter over low heat, add one third of the marshmallows and stir until melted. Add a few drops of yellow food coloring and vanilla extract, mix well.
- Stir in 2 cups of cereal until evenly coated, then press into the outer ring of the prepared pan using a greased spatula or wax paper.
- Repeat with the orange food coloring for the middle ring of the pan.
- Make the final layer without any food coloring and press it into the center of the pan.
- Let the treat cool completely, then remove from the pan and slice into wedges.
- Optional: Press candy corn pieces onto the treats for added decoration.
Notes
- Use fresh marshmallows for best texture.
- Grease your hands or spatula to prevent sticking when pressing layers.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg