Monday, November 5, 2012

candy corn rice crispy treats

the goods:
9 tablespoons unsalted butter, divided
12 cups mini marshmallows, divided
3/4 teaspoon fine salt, divided
9 cups puffed-rice cereal, divided
1 tablespoon grated orange zest
orange food coloring
1 tablespoon grated lemon zest
yellow food coloring

Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons butter over medium. Add 4 cups marshmallows and 1/4 teaspoon salt; stir until melted. Stir in 3 cups 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 orange food coloring to marshmallow mixture before adding cereal, then press into pan.
To third batch, add lemon zest and yellow food coloring to marshmallow mixture. Press third batch into pan.
Let set for 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 slices. Cut each slice in half crosswise.

Using your hands, gently mold each treat into a candy-corn shape.

Individually wrap each treat in plastic, and do some reverse trick-or-treating like me and my kids did, or enjoy them with your family!

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