Candy Corn Swirled Rice Krispie Treats
Equipment
- Large saucepan
- Mixing bowls
- 8x8 baking pan
Ingredients
- 2 tablespoons unsalted butter
- 4 cups mini marshmallows
- 3 cups Rice Krispies cereal
- 3/4 cup candy corn, chopped
- 4 drops orange gel food coloring
- 4 drops yellow gel food coloring
Instructions
- Line an 8x8 inch pan with parchment paper and set it aside.
- Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until fully melted and smooth.
- Divide the melted marshmallow mixture evenly between two bowls.
- Stir the orange food coloring into one bowl and the yellow food coloring into the other bowl until each reaches a consistent shade.
- Add 1 1/2 cups of cereal to the orange bowl and stir until coated. Add the remaining 1 1/2 cups of cereal to the yellow bowl and stir until coated.
- Drop spoonfuls of both mixtures into the prepared pan, alternating colors. Gently press them together to create swirls without fully blending.
- Sprinkle the chopped candy corn over the top and press lightly to set it in place. Let the treats cool for 30 minutes before slicing.
Notes
Press the mixture lightly rather than packing it down hard so the swirls stay visible. If the candy corn feels too firm, warm it briefly in the microwave for a few seconds to soften before chopping. Store leftovers in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Large saucepan, Mixing bowls, 8x8 baking pan
Cuisine: American
Equipment: Large saucepan, Mixing bowls, 8x8 baking pan