Halloween Crisp Candy Corn Treats Recipes

Steps:

• Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
• Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
• Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a 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.

Steps:

• Melt butter and marshmallows; stir until smooth.
• In a large bowl, mix rice cereal, candy corn and miniature chips together.
• Add orange food coloring to marshmallow mixture.
• Add marshmallow mixture to cereal mixture; stir quickly to combine.
• Spread on a large buttered jellyroll pan; press with buttered hands.
• While warm, press on candy pumpkins spaced 1 to 2 inches apart.
• Refrigerate and cut into squares.