Description
Delightful Rice Krispie treats infused with candy corn for a festive fall snack.
Ingredients
Scale
- 6 cups Rice Krispie cereal
- 4 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1 cup candy corn
- Optional: sprinkle of pumpkin spice or vanilla extract
Instructions
- Grease a 9×13 inch baking dish with butter or cooking spray.
- In a large saucepan, melt the butter over low heat.
- Add mini marshmallows and stir frequently until completely melted.
- Remove from heat and fold in the Rice Krispie cereal until well-coated.
- Gently fold in the candy corn.
- Transfer the mixture to the prepared baking dish and press evenly.
- Allow to cool at room temperature for 30 minutes.
- Cut into squares or shapes and serve.
Notes
For best results, melt ingredients slowly and avoid pressing the mixture too firmly into the pan.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: candy corn, Rice Krispie treats, fall snacks, autumn dessert, easy recipes