Candy Corn Rice Krispie Treats

I like making rice krispie treats for my daughter with allergies and especially like when I can just shape them in a round pan! Fun activity to do with kids too!

Candy Corn Rice Krispie Treats (~from a helicoptermom.com)

Ingredients

·       11 cups Kellogg’s® Rice Krispies® cereal

·       2 (10 oz) bags of mini-marshmallows

·       Yellow, orange and white food coloring (mixed red and yellow to make orange layer, and did not use any white coloring)

·       1 stick of salted butter (use olive oil)

Yellow Layer

·       5 cups Kellogg’s® Rice Krispies® cereal

·       3 cups mini marshmallows

·       3 tablespoons butter

Orange Layer

·       4 cups Kellogg’s® Rice Krispies® cereal

·       2 cups mini marshmallows

·       2 tablespoons butter

White Layer

·       2 cups Kellogg’s® Rice Krispies® cereal

·       1 cup mini marshmallows

·       1.5 tablespoons butter

Directions

1.     Spray two 9-inch round cake pans with non-stick cooking spray, set aside.

Yellow Layer

2.     Melt 3 Tbsps of butter in a microwave-safe bowl, then add yellow food coloring to the melted butter and stir.

3.     Pour in 3 cups of mini-marshmallows and stir to coat the marshmallows with butter and yellow coloring.

4.     Return the bowl to the microwave for one minute. If the marshmallows are not melted after one minute, add 15-30 second increments until the marshmallows are melted. Stir gently with greased spatula.

5.     Pour 5 cups of Kellogg’s® Rice Krispies® into the bowl. Stir the Kellogg’s® Rice Krispies® into the marshmallow mixture with a greased spatula.

6.     Divide in half and press into the outside edge of both cake pans with greased spatula.

Orange Layer

7.     Repeat the same process using 2 tablespoons of butter and orange food coloring, 2 cups of mini-marshmallows and 4 cups of Kellogg’s® Rice Krispies®. Divide the orange mixture in half and press into the cake pans against the yellow layer.

White Layer

8.     Repeat the same process using 1.5 tablespoons of butter and white food coloring, 1 cup of mini- marshmallows and 2 cups of Kellogg’s® Rice Krispies®. Divide the white mixture in half and press into the centers of the cake pans.

9.     Let the Kellogg’s® Rice Krispies® treats cool completely. I popped mine into the fridge for 30 minutes to make sure they were cool and firm.

10.  Once the pans have cooled, run a knife around the outside of each to loosen the treats, then turn the pans upside down to release the treats.

11.  Cut into 16 wedges.

12.  To make treat pops, use an ice pick or small knife to cut holes in the end of each treat, then slide treat onto a colorful paper straw or treat stick. Store in an airtight container.

Enjoy!