Happy Halloween! What a fun weekend it has been and now, I’m looking forward to dressing up as a fam and taking Knox trick-or-treating. This holiday will always bring back so many memories, because it was the day that Knox’s road to a diagnosis began (you can read more about that in this post). I will never forget that night when he could barely walk to trick-or-treat, so being able to watch him excitedly run house to house, laughing, ringing door bells and filling his bucket with candy with friends makes this momma’s heart want to explode with gratefulness. These day’s it’s always the little things that I relish in, like the special time with him in the kitchen last week making these Candy Corn Rice Krispie Treats. Knox wanted to make them himself and shoot a video doing it! I just adore that he loves being in the kitchen with me and my little sous chef that will hopefully one day be better than me! You’re welcome 5-year-old future brides that will have a young man that will cook for you! LOLWe are both in love with candy corns and when I saw these cute little treats, I knew I had to try it out! It was a little bit more work than your easy peasy three ingredient Rice Krispies treats, but was well worth it. Knox loved them and they are the perfect kid friendly treat for fall and to celebrate Halloween! These Rice Krispies treats are so fun to make with your kids and the perfect twist on the favorite classic ooey gooey treat! I hope you and your kiddos have so much fun this evening…BOO!
Candy Corn Shaped Rice Krispie Treats
- 1 10 ounce bag marshmallows
- 4 Tablespoons butter melted
- 7 cups Rice Krispies cereal divided
- Food coloring yellow and red
Lightly spray a pie plate with non-stick cooking spray.
In a large bowl, melt marshmallows and butter in microwave approximately 2-3 minutes until warm and puffy (ideally, melt on low on the stove top for an even tastier treat!).
Carefully remove from microwave.
Using your oiled spatula separate melted marshmallow into three bowls for the parts of the candy corn rings: big (yellow), medium (orange), small (white). There is no exact amount, just use your best judgement separating into a 3:2:1 ratio.
In the largest amount of melted marshmallow, add approximately 6 drops of yellow food coloring until desired color is reached.
Add 3 1/2 cups of Rice Krispies to yellow mix and stir until fully incorporated.
In the medium marshmallow bowl, add 3-4 drops each of yellow and red food coloring to create orange and mix until desired color is reached.
Stir in 2 1/2 cups Rice Krispies into orange mixture and combine.
Stir in 1 cup of cereal into the smallest marshmallow bowl to create the small middle white end.
Butter your hands, and using the yellow mixture, create a circular ring around the outer edge of the plate, about 1 1/2 inches wide (you will need to place the marshmallow mixtures in microwave for 15 seconds to soften the marshmallow so that it's easier to mold).
Repeat process with the orange mixture to create second ring (middle).
Fill in remaining space with the white mixture to fill in the center.
Once the three color rings are pressed gently into the plate creating a round candy corn circle, let cool and set, for at least 30 minutes.
When ready to cut the triangles, place on a cutting surface and cut into eighths.
Spray your rubber spatula with cooking spray to keep marshmallows from sticking to it.
Butter the inside of your hands with a stick of butter, before molding mixture to keep it from sticking to your hands.
Microwave and reheat marshmallow mixtures for 10-15 seconds to soften them up, making them easier to stir or mold.
For a soft and warm treat, microwave for 10 seconds prior to eating.
Best if eaten within 24-48 hours of baking.
Adapted from Chef in Training