Candy Corn Rice Krispies Treats

4 tablespoons butter
1 (10 ounce) bag mini marshmallows, divided
1 teaspoon vanilla extract
6 cups crispy rice cereal
1 cup candy corns, divided

Brush a 9x13 baking pan with butter, set aside.  Reserve 1 cup of mini marshmallows and ½ cup of candy corn.  Set aside.

In a medium stock pot (about 8 quarts) over low heat, add butter and allow it to melt. Once butter is melted add marshmallows and vanilla. Stir continuously until the marshmallows are melted and smooth. Remove pot from heat and fold in the cereal, reserved marshmallows and candy corns until completely coated.

Pour the mixture into the buttered baking dish and smooth out evenly, using wax paper or a buttered spatula. Press the remaining candy corn into the tops of treats and allow to set before cutting into squares.

Recipe printed from
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