Description
Sweet Halloween magic emerges with candy corn rice krispie treats, blending nostalgic marshmallow goodness and festive autumn colors. Crispy, gooey squares promise delightful seasonal indulgence you’ll savor with pure sugary excitement.
Ingredients
Scale
Main Ingredients:
- 6 cups crispy rice cereal
- 6 cups mini marshmallows
- 5 tablespoons (75 ml) butter
Additional Ingredients:
- Orange gel coloring
- Dark chocolate candy coating
- White chocolate candy coating
Decorative Coating:
- Dark chocolate candy coating
- White chocolate candy coating
Instructions
- Prepare a generously buttered baking dish to ensure easy treat removal.
- Melt butter in a spacious pot over medium-low temperature, allowing it to become smooth and glossy.
- Gradually introduce mini marshmallows, stirring continuously until they transform into a silky, uniform mixture.
- Incorporate vibrant orange food coloring, creating a warm, autumn-inspired hue throughout the marshmallow base.
- Fold rice cereal into the marshmallow mixture, ensuring each crisp piece becomes thoroughly coated with the sweet binding.
- Transfer the mixture into the prepared baking dish, using a spatula to evenly distribute and gently press the treats.
- Allow the treats to cool and solidify completely at room temperature, approximately 30-45 minutes.
- Carefully slice the set treats into precise triangular shapes, softly rounding the edges to mimic classic candy corn contours.
- Prepare candy melts by gently warming white and dark chocolate coatings in separate microwave-safe bowls.
- Dip the base of each triangular treat into dark chocolate, letting excess coating drip away.
- Immediately dip the opposite point into white candy coating, creating the signature candy corn gradient.
- Place decorated treats on a non-stick surface, allowing chocolate to completely set and harden.
- Store completed candy corn rice krispie treats in an airtight container, maintaining freshness for up to three days.
Notes
- Customize marshmallow melting by stirring constantly to prevent burning and ensure smooth, glossy texture.
- Use gel food coloring for vibrant orange color without altering marshmallow consistency.
- Spray your hands with cooking spray when pressing treats into pan to prevent sticky mess and achieve clean, even surface.
- Create precise candy corn shape by cutting triangles with a sharp knife and gently rounding edges for authentic look.
- Allow chocolate coatings to set completely at room temperature for crisp, clean lines and professional finish.
- Store treats in single layer to maintain chocolate coating and prevent sticking or smudging.
- For gluten-free version, substitute rice cereal with gluten-free alternative like crispy rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg