“Becoming more domestic” has been at the top of my New Year’s Resolutions list(s) for the past five or so years. I, like most people, don’t like embarrassing myself, so I traditionally steer clear of opportunities to publicly poison innocent bystanders with my cooking. I’m proud to say that I’m taking baby steps, although the majority of my progress has been in cocktail mixology, and I’ve advanced to making edible batches of fancy snacks and sweet treats. Halloween is one of my favorite (if not my favorite) holidays, so I like to try and conquer a different Halloween snack every year. I initially made these candy corn rice krispies for my brother, who may possibly be the harshest critic on the planet, and he ate the whole batch in one weekend. Since then, Kyle has given them his thumbs up, which is not nearly as difficult to get but still means something.

This festive recipe was adapted from the original 3-ingredient Rice Krispies Treats recipe from Kellogg’s. As far as prerequisite culinary skills are concerned, you can be a pretty serious newb and still produce a scrumptious batch of candy corn rice krispies. Scroll down for the full printable Halloween snack recipe.

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Candy Corn Rice Krispie Treats

Yield: 12 bars

Cook Time: 15 minutes

Inactive Time: 30 minutes

Total Time: 45 minutes

These fun and festive Candy Corn Rice Krispie Treats are the perfect Halloween treat!

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Ingredients

• 3 tablespoons butter
• 1 1/2 packages large marshmallows
• 5 cups Rice Krispies cereal
• 1 1/2 cups candy corn

Instructions

1. In a large saucepan, melt butter over low heat. Once butter has melted evenly throughout the pan, add marshmallows and stir until completely melted and smooth, about 5 minutes. Remove from heat.
2. Slowly add in Rice Krispies cereal and candy corn. Stir with a non-stock spatula until well coated.
3. Using the same heavily buttered, non-stop spatula, evenly press mixture into a 13 x 9-inch pan coated thoroughly in cooking spray.
4. Let sit at room temperature until firm for about 30 minutes before serving. Decorate with orange frosting-- and enjoy!

Notes

Recipe Tips

• For best results, use fresh marshmallows. Large marshmallows work best but can be substituted for 6 cups miniature marshmallows or 1 jar of marshmallow crème.
• You literally can't use too many marshmallows in this recipe, although you definitely can use too few-- in which case they'll look and feel like rocks. If you like extra gooey Rice Krispie treats, add in an extra 1/2 package of large marshmallows.

Nutrition Information

Yield 12Serving Size 1
Amount Per ServingCalories 166Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 87mgCarbohydrates 34gFiber 0gSugar 24gProtein 1g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

Note: Letting them sit for 30+ minutes at room temperature is key before decorating and/or serving. I once made the mistake of letting them cool in the refrigerator, an erroneous tactic which essentially produced shiny bricks of sugar and marshmallows. To be fair, even though my jaw hurt after biting into one, they still tasted pretty delicious.

If you give these a try, please let me know how they turn out! I’ve learned that you can’t go wrong with extra marshmallows, since more is more when it comes to sweet treats. What is your go-to Halloween snack? I’m all ears for fun new recipes!