Candy Corn Rice Krispies Treats On A Stick Recipes

CANDY CORN KRISPIE TREATS

Steps:

• Assemble your ingredients and gather 2 large bowls (one must be microwave safe), two rubber spatulas, two 8" cake pans and non-stick cooking spray.
• Also, have a stick of butter out, which you will need to use to grease your hands as you handle the krispie treat mixture.
• Spray the cake pans with non-stick spray and set aside. Also, lightly spray two rubber spatulas with cooking spray.

CANDY CORN RICE KRISPIE TREATS

Steps:

• First, line your baking pan with non-stick foil. Or, line the pan with foil or parchment paper and lightly spray with cooking spray. Set aside.

CANDY CORN RICE KRISPIES® TREATS™ ON A STICK

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
• Pat 1 cup cereal mixture into 3-1/2-inch circle on center of large cutting board sprayed with cooking spray. Add red food coloring and 12 drops yellow food coloring to 2 cups of the remaining cereal mixture; mix well. Tint remaining cereal mixture with remaining yellow coloring.
• Pat orange-colored cereal mixture into 1-1/2-inch-wide ring around cereal mixture on cutting board. Repeat with yellow-colored cereal mixture. Cool completely.
• Cut cereal mixture into 12 wedges. Insert wooden popstick into rounded end of each wedge.

CANDY CORN RICE KRISPIES TREATS

Steps:

• Melt butter in large saucepan over medium heat.
• Add marshmallows and stir until smooth.
• Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
• Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 ½ inches apart.
• Cool, then cut into squares.

CRISP CANDY-CORN TREATS

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.