Eek! Halloween is this week! While there may not be time to order Halloween products, you can still whip up a batch of tasty candy corn crispy treats by grabbing a few items at the store. This twist on an old favorite will be cooking in our kitchens this week! Happy Halloween!
1. Awning Stripe Plate in Tangerine with Midnight 2. Polka Dot Square Tray in Midnight with Tangerine 3. Swiss Dot Flat in Midnight with Tangerine 4. Beverage Napkin with Icon 5. Polka Dot Platter in Tangerine with Midnight
Crisp Candy-Corn Treats
9 tablespoons unsalted butter, divided
12 cups miniature marshmallows, divided
¾ teaspoon fine salt, divided
1 tablespoon grated orange zest
Yellow and red food coloring
1 tablespoon grated lemon zest
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 ¼ 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.
For full recipe and more, check out Martha Stewart.