Description
A fun and festive treat combining Rice Krispies with candy corn for a perfect fall snack.
Ingredients
Scale
- 6 cups Rice Krispies cereal
- 1 bag (10 oz) mini marshmallows
- 3 tablespoons butter
- 1 cup candy corn
- 1/2 teaspoon vanilla extract
- Cooking spray or butter (for greasing)
Instructions
- Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir continuously until completely melted and smooth.
- Remove the saucepan from heat. Stir in the vanilla extract and mix well. Gradually add the Rice Krispies cereal, stirring until evenly coated.
- Gently fold in the candy corn until evenly distributed throughout the mixture.
- Pour the mixture into the greased baking dish. Use a buttered spatula or wax paper to press the mixture evenly into the dish.
- Allow the treats to cool for at least 30 minutes before cutting into squares.
Notes
Consider adding mini chocolate chips, or using cookie cutters for fun shapes. Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 20g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg