Candy Corn Rice Krispies Treats
Ingredients:
- 9 cups Rice Krispies cereal (divided into 3 equal parts)
- 1 (16-oz) bag mini marshmallows (about 9 cups, divided into 3 equal parts)
- 6 Tbsp unsalted butter (divided into 3 equal parts)
- Orange and yellow gel food coloring
- ½ tsp vanilla extract (optional, for flavor)
- Cooking spray or parchment paper
Directions:
1. Prep pan: Line a 9-inch round cake pan with parchment paper and spray lightly with cooking spray.
2. Make white layer: In a saucepan, melt 2 Tbsp butter and 3 cups marshmallows over low heat until smooth. Stir in vanilla if using. Mix in 3 cups Rice Krispies. Press evenly into the center of pan (forming a circle about 3 inches across).
3. Make orange layer: Repeat with 2 Tbsp butter, 3 cups marshmallows, and 3 cups cereal, tinting mixture orange with gel coloring. Press around the white layer, forming a ring.
4. Make yellow layer: Repeat again, this time tinting mixture yellow. Press around the orange layer to fill the pan.
5. Set & slice: Let cool completely. Remove from pan and cut into wedges to resemble candy corn.
Tips:
- Use parchment + lightly greased hands to press layers without sticking.
- Add candy eyeballs or Halloween sprinkles for an extra spooky touch.
- Swap flavors: try pumpkin spice marshmallows for fall flair.
- Store in an airtight container for up to 3 days.
- For parties, wrap wedges in cellophane and tie with orange/black ribbons.