Candy Corn Krispie Treats
Halloween, not exactly one of my favorite holidays. It never has been. Well, except for the flood of fun-sized packets of Skittles, Starbursts and Sweetarts. Yes, I have a very real addiction to fruity-flavored confections that begin with an S.
There are a couple of other things that I really love about this time of year. Chief among them is the annual pumpkin carving with my sister’s delightful family. I was worried that it wouldn’t happen this year after their summer move to Kentucky. But alas, a visit back to Ohio was coordinated and the tradition continued. For a sweet treat, I made these Candy Corn Krispie Treats featured in the October issue of Everyday Food. You can find the original recipe here.
I tweaked the recipe just a bit. They called for adding orange zest and lemon zest to the colored layers. I thought the idea of adding a citrus twist to candy corn shaped treats a bit odd. Instead I added some vanilla extract. The worst part of the recipe, and this is so minor, was repeatedly washing the saucepan between layers of the Rice Krispie loaf.
Candy Corn Krispie Treats - adapted from Everyday Food, October 2012.
- 12 cups miniature marshmallows, divided
- 9 cups puffed crisp rice cereal, divided
- 9 tablespoons butter, divided
- 3/4 teaspoon fine sat, divided
- 3/4 teaspoon pure vanilla extract, divided
- red & yellow food coloring
Lightly coat a 5-by-9 inch loaf pan with cooking spray.
In a large sauce pan, melt 3 tablespoons unsalted butter over medium heat. Add 4 cups miniature marshmallows, 1/4 teaspoon salt and 1/4 teaspoon vanilla extract; stir until melted. Stir in 3 cups puffed crisp rice cereal and immediately transfer to prepared pan. Coat a spatula with cooking spray and firmly press mixture into an even layer.
Rinse saucepan. Repeat the last step twice: To the second batch add enough yellow and red food coloring (about 5 drops, each) to tint marshmallow mixture orange before adding the cereal, then press into pan on top of the previous layer. To the third batch, add yellow food coloring (about 10 drops) to tint marshmallow mixture yellow. Press into pan on top of the orange layer.
Let set 2 hours or overnight. Run a knife around the edges of the pan and invert loaf onto a cutting board. With a sharp serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
Using your hands, gently mold each treat into a candy corn shape pinching the white section to form the tip. Makes 20.
Posted on October 21, 2012, in Everyday Food Challenge, Family, Food & Drink, Holidays!, Martha Stuff and tagged Candy Corn Krispie Treats, candy corn treat, crisp rice cereal, dessert, Everyday Food, halloween, Martha Stewart, rice krispie treats. Bookmark the permalink. 5 Comments.